Case Studies
Resistant Starch: Elevating Fibre in Instant Noodles, Enriching Every Bite
CASE STUDY How we enrich instant noodles with fibre to create a healthier option for an instant noodle manufacturer [...]
Markaids’ TenderMax™ for Perfectly Tender and Juicy Meat
CASE STUDY How we improved the cooking quality and succulence profile of frozen ready-to-cook (RTC) chicken for a food service [...]
Markaids’ BetterCoat™ for Game-Changing Fried Chicken
CASE STUDY How our trademark batter coating system produced fried chicken with prolonged crispiness for a well-known integrated poultry business [...]
Markaids’ Firm-aid™ for Firmer, Chewier Sausages
CASE STUDY How we improved the firmness and mouthfeel of chicken sausages Overview Sausages a.k.a. hotdogs are considered [...]
Markaids’ MochiQ™: Soft and Chewy Daifuku Mochis, Even After Freezing
CASE STUDY How we at Markaids helped a Japanese-centric bakery franchise create daifuku mochis that can be stored frozen or [...]
Tex-aid™ F520 for Reducing Oil Separation in Tom Yum Paste
CASE STUDY How we at Markaids helped an instant culinary paste manufacturer enhance the characteristics of their existing Tom Yum [...]
Markaids SnowskinPlus™: Enhancing Delicateness and Shelf Life of Snowskin Mooncake
CASE STUDY How we at Markaids helped a neighborhood go-to bakery produce a cultural delicacy that outperformed the original [...]