Third Wave Bioactives, a company that uses microbial technology and innovative fermentation to make clean-label food products, has launched a new, natural-flavored product that will improve shelf life of products and is more safe for consumers to eat.
Based at the Technology Innovation Center in Wauwatosa’s Milwaukee County Research Park, Third Wave was spun off of Agro BioSciences in 2017, the company founded by Tom Rehberger that sold to Church & Dwight Co. for $75 million.
The product, called reFRESHTM 386, a cultured onion juice line, took two years to develop, said President Matt Hundt, but represents ground-breaking innovation in the food-making industry.
“We are the first ones to do this in the culinary food space, in terms of putting these foods into the market,” Hundt said.
Third Wave sells its products to food manufacturers. The products can be used in soup or salad dressings. Some of the most recognizable brands in local stores include Third Wave’s products and technology.
A small firm of only six employees, the new product line allows Third Wave to attract more customers and build on relationships with existing clients, Hundt said. Read the full story here.
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