A kitchen recipe becomes a line recipe in 14 days.
Send us a recipe or just an idea. Our food technologists turn it into something the line can make 10,000 times the same way.
- 01 First prototype
- 14 days
- 02 Crunch target
- >88 dB
- 03 Shelf-life test
- 45 °C/75%
- 04 Clean-label seasoning
- 100%
What the lab does
Five things our lab does for your recipe
From a kitchen concept in a bowl to a high-speed line running 65 pouches a minute, our food scientists ensure zero loss of flavor or texture fidelity.
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01 · Scale-up engineering
Recipe Scale-Up
Translating fragile kitchen-scale benchtop recipes into high-volume, commercially viable continuous manufacturing without burning delicate seasonings or losing crispness.
What it delivers Standard Operating Procedures (SOPs), line thermal curves, and pilot batch test run dossier.
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02 · Acoustic texture
Texture Engineering
Calibrating cellular starch expansion, bite fracture resistance, mouthfeel coating, and chewing dissipation using high-resolution acoustic transient sensors.
What it delivers Acoustic Crunch Meter telemetry report with >85 dB decibel verification and moisture under 1.8%.
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03 · Ingredient purity
Clean-Label Reformulation
Replacing synthetic flavor enhancers, maltodextrin, artificial preservatives, and palm oil with cold-pressed natural oils, organic herbs, and clean yeast extracts.
What it delivers Zero synthetic additives; supermarket retailer compliant declarations (Whole Foods & EU compliant).
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04 · Margin engineering
Cost Optimization
Balancing raw crop grade, seasoning dosage, and barrier packaging film thickness against your target retail price position and gross margin requirements.
What it delivers Unit economics model balancing cost per pack with shelf-life and taste integrity.
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05 · Finished format
Seasoned Reference Sample
A tasted reference of the finished, seasoned product in its intended format — the roasted makhana your recipe is built around, produced on the same continuous line you will run in production.
What it delivers A finished seasoned sample for sign-off before scale-up.
From bench to full line
This runs on its own, showing how Orivana bridges artisanal small-batch kitchen recipes into high-throughput retail-ready supermarket packs. Every parameter is a measurable, documented factory specification — not a marketing claim.
Process & Batch Volume
500g Glass Bowl Benchtop Trial
Manual stir frying; localized heat pockets; inconsistent daily moisture.
Flavor & Seasoning Adhesion
Powder Fallout & Dusting
Dry spices clump or fall to bottom; uneven seasoning coverage.
Moisture & Shelf-Life Protection
14–21 Days Room Ambient
Atmospheric humidity penetrates kernel; loses crunch within weeks.
Compliance & Export Release
Uncertified Home Formulation
Lacks microbiological validation, allergen swabs, and FDA dossiers.
We measure crunch in decibels. Try it.
We don't guess crunchiness. We measure it. Take a bite near your microphone: the analyser listens for brittle cellular fractures, rejects voices, taps, knocks and rustles, and scores the crunch on six measured qualities.
Fracture band 2.5–10 kHzEngine FFT-1024Baseline Room-calibrated
Audio is analysed entirely inside your browser and never uploaded. First ~0.8 s calibrates to your room, so stay quiet, then bite.
Ready. Grab something crunchy (makhana, a cracker, a crisp) and press start.
Your best bite in each 8-second session is scored. Clean extra crunches earn a combo bonus.
Badges
Top bites on this device
Want this crunch in your product?
Our continuous line targets core moisture under 2–3%, the range where the cellular structure turns brittle.