Backbond
A product by Optagon LabsETH ZürichUniversity of California, Berkeley
Food science

Create SuperiorFood Formulations WithData-Driven Simulation

A design assistant that co-optimizes every target at once, finding the right molecular composition and processing parameters.

Simulate your ingredient across thousands of customer formulations, then hand them one that already holds solubility, texture, stability and cost.

See the platform
Today's R&D challenge

Trial and error, balancing many conflicting constraints

Raise the protein and it gels in the UHT tube. Stop the gelation and it turns chalky. Clean up the taste and the yield falls. Match the incumbent's texture and the cost per litre goes past parity. Then whatever works still has to run on the customer's line, clear regulatory approval and survive the supply chain.

A protein and fibre blend
in a GLP-1 companion shake
01

The project

A customer wants your ingredient in their product.

TARGET SolubilityGelationHeat stabilityMouthfeelTaste
02

The targets

Target properties are defined, and they conflict. Fixing one ruins another.

03

The search

Hundreds of thousands of potential formulations. With expensive trial and error, only a few extremes can be tested.

ManufacturabilityRegulatory approvalSupply chain
04

The risk

Find that formulation and it still has to clear three more. Any one can end the program.

The current trial and error process

(up to several years)

Brief

Lab trials

Spec 1 missed

Reformulate

Spec 2 missed

Reformulate

Regulatory check

Scale-up

Unscalable

Reformulate

Launch

What Backbond does

Backbond co-optimizes for all the targets simultaneously

The same four steps, answered. Backbond simulates your ingredient across thousands of customer formulations and hands the team a short list that already holds every target, and already clears manufacturability, regulatory approval and supply.

Target
Solubility
Define a Number
Gelation
Define a Number
Heat stability
Define a Number
Mouthfeel
Define a Number
Taste
Define a Number
01

Define

The application and the targets it must hit, plus what the engine may move (pH, ionic strength, protein loading) and what it may not (cost per kg, the customer’s process line).

02

Simulate

Backbond builds thousands of digital twins and evaluates every one against the targets.

FormulationSolubilityGelationHeat stabilityMouthfeelTasteCost 1Validate2Confident3Validate4Validate5Confident
03

Rank

Ranked by the best balance across every target, and flagged by how confident Backbond is in each.

Technical properties checkManufacturabilityRegulatory approvalSupply chain
04

Test

You go to the bench with the few worth making. By default, these satisfy all targets and constraints.

The Backbond process

(weeks)

Brief

Simulation + few validation experiments

Risk-free launch

Under the hood

How Backbond simulates a formulation candidate

Four levels of physics decide what an ingredient does inside the customer's product, and Backbond reasons about how all four interplay to set every spec.

Formulation space, comprised of many versions of the application
The candidate, in the company it keeps and the conditions it meets
Protein chainsprotein isolate, 8.65% w/wsets gelationPeptide fragments2 to 20 residuessets tasteFibre0 to 8% w/wsets mouthfeelUHT, then twelve months ambient140 °C for 6 s, then 25 °CThe beverage they are dispersed inpH 6.8, phosphate and citrate, 330 mL
What sets the final properties
Molecular physicswhat the chains do to each other
Interface physicswhere oil, water and air meet
Morphologythe network the chains build
Environmentthe line, the shelf and the mouth
Final product properties
Candidate 512
Reasoning chain 1 / 250
Molecular140 °C opens the chain and exposes buried thiolswhat they find first is each other···
Interfacethe same open chain adsorbs at the oil and the airand the fibre competes with it for that surface···
Morphologya few bonds per chain thicken the drinka few more and it is a gel in the tube···
Environmentsix seconds of heat, then twelve months at 25 °Cevery bond that forms is one the shaker cannot undo···
Together they predict
Viscosity96 mPa·s ± 12%
Sediment at 12 mo1.4% ± 30%
Chalkiness1.8 / 5 ± 0.4
Use cases

A few example use cases

Every one is the same shape: a handful of targets that fight each other, and one formulation that has to hit them all.

01High-fibre products

A shake must carry 12 g of fibre and not turn gritty. Find the fibre blend, particle size and hydration route that achieve the loading, while keeping mouthfeel, viscosity and cost.

02GLP-1 companion nutrition

A meal replacement must deliver a full day's protein and micronutrients at a GLP-1 user's reduced intake. Find the protein blend, premix and serving format that achieve the profile, while keeping satiety, taste and cost.

03Egg replacement

A meringue must foam without egg. Find the protein, pH and shear that achieve overrun, while keeping set, taste and cost.

04Protein fortification

A ready-to-drink must carry 30 g of protein and still pour. Find the protein blend, ionic strength and stabiliser that achieve the loading, while keeping viscosity, heat stability and cost.

05Sugar reduction

A drink must lose a third of its sugar and keep its body. Find the sweetener, bulking agent and acid balance that achieve the sweetness, while keeping mouthfeel, shelf life and cost.

06Clean label maintenance

A sauce must drop its gums and keep its cling. Find the starch, protein and shear profile that achieve the viscosity, while keeping appearance, freeze-thaw stability and cost.

07Heat stability

A plant-protein drink must survive UHT without gelling. Find the protein grade, ionic strength and stabiliser that achieve heat stability, while keeping viscosity, colour and cost.

08Gut-health actives

A yoghurt must still hold live cultures at end of shelf life. Find the matrix, water activity and coating that achieve the count, while keeping texture, taste and cost.

09Supply shocks

A recipe must survive a doubled ingredient price without a new plant trial. Find the ingredient list, loading and process that achieve the same taste and texture, while keeping shelf life, label and cost.

10Crop and lot variability

A formulation must hold spec across harvests and suppliers. Find the specification window, blend and buffer that achieve a constant product, while keeping yield, lead time and cost.

What it makes possible

Building the AI-native ingredients company

How Optagon Labs imagines the ingredient company of the future: specialised agents working in parallel, running development end to end across the portfolio.

One central brain

Coordinating work across every function

New concepts

Exploring the functionalities of an ingredient in a new application

egg replacement in a meringue

Exploring new applications for an ingredient with known functionality

a gelling protein in plant yoghurt

Finding the portfolio ingredient that closes a missing functionality

mouthfeel in a low-fat creamer
New trends

Discovering how portfolio ingredients fit emerging consumer trends

high-fibre formats for GLP-1 users

Identifying which ingredients justify long-term investment

a neutral-taste protein at scale
Market compass

Monitoring competitor launches and benchmarking against the portfolio

Monitoring customer end-products to spot unmet functionality gaps

a barista milk fighting feathering

Monitoring regulatory and supply shifts to flag new openings

a sweetener leaving the approved list
New process

Designing processing for a new formulation while preserving customer machinery

fitting the formulation to an existing UHT line

Adapting an existing formulation to a new customer’s process and equipment

batch to continuous mixing
Customer apps

Discovering if a new ingredient fits a customer’s application without losing quality

a new fibre into sponge cake

Tweaking a reference product to match a customer’s signature taste or texture

matching a leading protein bar’s bite

Adapting a formulation to a customer’s preferred ingredients, supply and claims

Change performance

Finding a new ingredient list and process to preserve quality after a cost shift

holding body after a starch swap

Finding the right ingredient balance after a regulation change

a colour that has left the list

Absorbing supplier disruption or batch-to-batch variability without losing spec

protein drift across harvests
New markets

Reformulating to comply with regional regulations and additive rules

an EU recipe for a US label

Adjusting taste, texture or nutrition to local consumer preferences

lower sweetness for Asia

Substituting ingredients with locally available equivalents to cut cost

New claims

Reformulating to improve clean label or reduce sugar while preserving quality

a clean-label shake at reference mouthfeel

Matching the quality of an animal-based product with plant formulations

egg-free pound cake at reference aeration
Multiple markets

Entering a market the portfolio has never been formulated into, with no in-house history

a first pet nutrition line

Standing up a new application from the physics and the literature alone

a capsule holding dose through processing