Scale-Up Without Compromise
Translating lab-scale fermentation parameters to commercial production using predictive modelling, so pilot results hold up at 10,000L+.
The gap between a successful lab fermentation and a successful commercial run is one of the biggest challenges in the beverage industry. Temperature gradients, mixing dynamics, oxygen transfer rates, and microbial population dynamics all behave differently at scale.
Lab vs Production: Key Metrics
Predictive modelling keeps performance consistent from bench to commercial scale.
Our scale-up methodology uses predictive modelling to translate lab-scale parameters to commercial volumes. We account for vessel geometry, heat transfer characteristics, and mixing patterns to adjust process parameters before the first commercial batch is run.
This approach means pilot results hold up at 10,000L+ without the costly and time-consuming series of intermediate-scale trials that traditional scale-up requires.
For our partners, this translates to faster time-to-market and lower development costs. A recipe validated at bench scale can move to commercial production with confidence, backed by data-driven process parameters and clear operating specifications.