About
Big flavour.
Smart science.
Zero boring.
It started with a pickle. But we didn't stop there.
The Pickle Lab was born in the world of fermentation, where patience, precision, and a little bit of funk create something extraordinary. That obsession with craft is what we bring to every food idea that walks through our door, whether it's a hot sauce, a snack, a condiment, or something the grocery store hasn't seen yet.
We are a food innovation and product development team for creators, startups, restaurants, and brands who are serious about building something real. From recipe formulation to manufacturing, from wild concept to retail shelf, we've done it, and we do it with personality.
Got a food idea? Pitch it. We'll tell you if it's worth saving, or help you kill it and build something better.
Our Team
Get to know us
Loris Fossier
Head of Product Development, R&D and Innovation
Loris Fossier is a food scientist and innovation leader with over 10 years of experience developing and scaling products across the food and biotechnology industries. His expertise spans product development, fermentation, process optimization, and manufacturing scale-up.
Throughout his career, Loris has led multidisciplinary research and development projects, helping transform innovative concepts into commercially successful products. Combining a strong scientific foundation with hands-on manufacturing experience, he understands the challenges involved in taking a product from the laboratory to full-scale production.
At Pickle Lab, Loris works closely with entrepreneurs, startups, and established brands to accelerate innovation, solve technical challenges, and bring products to market with confidence.
His passion lies in turning great ideas into products that are scalable, manufacturable, and ready for market success.
Camille Verdier
Food Scientist
Camille Verdier is a Food and Health Engineer specializing in product innovation, formulation, and natural ingredient development. With a strong scientific background from UniLaSalle Beauvais and experience in research and development, she helps transform innovative concepts into products that are both technically sound and commercially relevant.
Before joining Pickle Lab, Camille spent three years in the Research & Development division of Givaudan, where she worked on the development and optimization of natural ingredients with health benefits, primarily for the beverage industry.
Her expertise includes formulation, ingredient functionality, process optimization, sensory evaluation, and pilot-scale development.
At Pickle Lab, Camille works closely with clients to develop products that combine great taste, functionality, and consumer appeal.
Her passion is helping brands create innovative food and beverage products that stand out in a competitive marketplace.
Carlos Barreiro
Senior Food Scientist & Client Solutions Lead
Carlos Barreiro is a Food Engineer with over a decade of experience spanning product development, food safety, quality systems, manufacturing, and supply chain management. His unique combination of technical and operational expertise helps food companies successfully bridge the gap between product innovation and commercial production.
Throughout his career, Carlos has led projects across research and development, quality assurance, operations, and production management. His experience includes implementing food safety and quality systems, optimizing manufacturing processes, managing supply chains, and supporting the launch of new products in international markets.
At Pickle Lab, Carlos helps clients navigate the practical realities of bringing products to market.
From food safety and regulatory compliance to process optimization and production scale-up, he ensures that innovative products can be manufactured efficiently, consistently, and successfully. Whether developing a new product, optimizing an existing process, or preparing for commercial production, he helps clients navigate the complexities of food development with practical, science-driven solutions.