Services

• Texturization of plant-based meat alternatives
• Texturization and cutting of snack products, cereals, and pasta
• Concentration of liquid foods by filtration and drying into powder
• Production of plant-based beverages
• Homogenization and pasteurization of liquids
• Processing of meat products
• Production of bakery products
• Aging of food products
• Shelf-life testing of food products
• Packaging of product samples (e.g., modified atmosphere, vacuum, flowpack)

Services may include process technology determinations, determination of raw material technological properties, product idea development, conceptualization and formulation of recipes, preparation of raw materials and testing manufacturing processes at laboratory and pilot scales, hygienic space and equipment design, also production and testing of specialty products.

Physical and structural determinations

• Technological properties of raw materials: Water binding capacity, solubility, and emulsifying capacity.
• Structure analysis: Measurement of product hardness, elasticity, and other textures (Texture Analyzer).
• Rheology: Viscosity determination of liquid and semi-solid products.
• Imaging: Examination of food microstructure (VP-SEM, light microscopes, stereomicroscope) and hyperspectral imaging.
• Other physical measurements: Water activity (aw value) and color measurements.

Chemical analyses

• UHPLC analytics: Amino acid, carbohydrate, and protein analyses.
• NIR analytics: Creation of standard curves and rapid concentration determinations for various raw materials.
• Basic chemical methods: Dry matter, ash, protein, and fat determinations (Soxhlet/Kjeldahl capabilities).

Microbiology and shelf life

• Basic determinations: Total counts of bacteria, molds, yeasts, and hygiene indicators.
• Shelf-life tests: Monitoring of product microbiological quality during storage and challenge tests with selected contaminants.
• Hygiene testing: Monitoring of process parameters (water, air, and surface cleanliness determinations) and verification of hygiene practices.
• Rapid methods: Utilization and comparison of rapid microbiological tests.

Cereal and baking technology

• Baking properties: Test baking and testing of dough properties (special mixtures, gluten-free products).
• Quality determinations: For example, determination of the falling number of grain.

The primary goal of measurements is to produce data to support product development and process optimization. The results guide raw material choices and help visualize product shelf life and quality attributes during the development phase. SEAMK Food Labs does not operate as an accredited testing laboratory, so analyses serve primarily as tools for internal quality assurance and directional guidance. This enables agile testing and refining of recipes before final, official quality determinations.

• Drone mapping of field parcels in crop cultivation (RGB maps, NDVI maps)
• Soil condition analyses based on biomass maps and field observations (incl. water economy and structure) and improvement proposals made together with the farmer based on these.
• Soil respiration measurements with Licor equipment on field parcels (CO2 emissions)
• Cultivation trials and experiments. Comparison and measurement of various crop cultivation measures (plant species and varieties, mixed crops, fertilization, plant protection, etc.) in the field using test equipment and devices.
• Product life cycle assessment

• Training and calculation services related to carbon neutrality and low carbon
• Renewable energy potential mapping for rural enterprises
• Energy surveys for municipalities and sub-regions
• Mapping and training related to reuse possibilities of areas released from peat production

• Recipe development and standardization: Recipe design, testing, standardization, and pricing based on customer needs, ensuring scalability for professional kitchens.
• Consumer-oriented testing environment: Product evaluation and feedback collection in an authentic usage situation as part of the dining experience.
• Private restaurant operations: Testing of concepts and menu entities in private events and order-based restaurant events.
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• Sensory quality assurance: Determination and development of product profiles in sensory laboratory conditions.
• Taste tests: Acceptance and preference tests utilizing student and staff panels.

• Food waste mapping: A comprehensive overview of kitchen waste including measurement, identification of causes, and concrete action recommendations for production control.
• Special diet training: Practical training on considering diets and allergens in the food preparation and serving process.
• Nutrition expert services.

• Design support: Guidance on the hygienic design of food premises (e.g., professional kitchens, production facilities) and equipment. The goal is to ensure cleanability and food safety already during the construction or equipment procurement phase.
• Simulation of hygiene spaces: Virtual or modeled examination of facility functionality and cleanliness areas.
• Equipment manufacturers: Consultation on the selection of easily cleanable structures and materials.

• Literature reviews: Determination of up-to-date research data and the level of technology as a basis for product development.
• Legislation studies: Support in interpreting legislation and drafting programs and regulations. We also carry out legislative comparisons related to target market requirements.
• Scale-up plans: Expert estimates and calculations on how laboratory results (recipes, process parameters) are transferred to industrial production scale. Profitability calculations and factory planning
• Quality management: Consultation on comprehensive quality assurance and process management.
• Customized corporate training: Development of personnel competence in process technology, hygiene, or product development.

We support companies in the preparation of research, development, and innovation (RDI) projects and the utilization of funding instruments.

• SEAMK as a project partner: We participate in joint projects as a research partner and co-implementer (e.g., Business Finland, EU-funded projects).
• Funding advice: Consultation on choosing a suitable funding channel and sparring on the project idea.
• Application preparation: Expert assistance in the content preparation of funding applications as a purchased service or as part of project preparation.