Culinary Innovation Labs

LABS AND FACILITIES

The Culinary Innovation Labs bring together three purpose-built spaces designed to advance research, experimentation, product development, and sensory discovery. Each facility plays a distinct role in shaping the future of Saudi food, providing innovators with the environment, tools, and scientific rigor needed to study ingredients, craft new recipes, build prototypes, and elevate Saudi cuisine through evidence-based methods

Below is a curated selection of the core equipment available across the Culinary Innovation Labs. Each item has been chosen to support research-based product development and advanced culinary experimentation.

Prototyping Lab

Freeze Dryer

Removes moisture from input food at ultra-low temperatures to preserve texture, flavor, and nutrients creating long shelf-life products.

Dehydrator

Applies controlled low heat and airflow to remove moisture from ingredients and produce consistent dried components, powders, and snack formulations.

Blast Chiller

Reduces food temperature at high speed to preserve quality, ensure safety, and maintain consistency during formulation and product testing.

Thermomix

Combines precise heating, mixing, weighing, and emulsifying functions to support efficient recipe trials and controlled small batch formulations.

Vacuum Pack Machine

Removes air and seals ingredients in controlled conditions to enable safe storage, sous vide preparation, and extended shelf-life testing.

Experimental Kitchen

Planetary Mixer

Applies planetary mixing motion to deliver uniform shear distribution for dough development, aeration, emulsification, and consistent batch processing.

Mandoline Slicer

Creates precise, uniform ingredient slices with fine thickness control to support consistent cooking behavior and reliable sensory testing.

Dehydrator

Applies controlled low heat and airflow to remove moisture from ingredients and produce consistent dried components, powders, and snack formulations.

Robot Coupe

Processes ingredients with variable-speed precision to cut, emulsify, and homogenize samples for controlled and consistent preparation.

Spice Grinder

Reduces dried botanicals into uniform fine particles to ensure consistent volatile release and standardized seasoning profiles.

Sensory Hub

Pilot Kitchen

A kitchen intended to document recipes, and prepare dishes for sensory analysis and photography.

Sensory Analysis Room

An isolated room equipped with tablets and sensory analysis software, designed to enable non-biased critique for panelists.

Food Photography Room

A space set up with photography equipment, designated to document and prepare recipes for commercialization.