Segments
DAIRY
- Protein modification
- Texturizing systems
- Acidity regulators
- Buffering systems
- Low sodium solutions
- Mineral fortification
- Shelf life extension
- Improved UHT processing
- Low fat solutions
MEAT, POULTRY & SEA FOOD
- Restoring protein functionality
- Texturizing systems
- Yield improvement
- Sodium reduction
- Shelf life improvement
- Emulsifying systems
BAKERY & CEREALS
- Leavening acids
- Dough stabilization
- Flour improvement
- Gluten free
- Egg free
- Sodium reduction
- SALP replacement
BEVERAGES
- Protein stabilization
- Shelf life extension
- Color stabilization
- Acidification +
- Regulation pH Control / Buffering
- Improved carbonization
- Mineral fortification
- Viscosity control
- Sediment reduction
% CURRENT ACTION PLAN PER SEGMENT
DAIRY PRODUCTS
Our specialities provide critical functionality in dairy products enhancing appearance, eating quality and shelf life.
UHT milk, cream, flavored milk .
Yogurt and fermented products
Powdered cheese, powdered milk, and whey
Fresh cheese, processed cheese, and cheese analogues…
MEAT AND POULTRY
PRODUCTS
The versatile functionality of our prodducts provide enhanced quality for all types of meat, poultry and sea food products.
For whole muscle meat (injected, tumbled, marinated) , ham , bacon , comminuted meat (emulsified, minced formed meat-based products) , sausage, burgers , meatballs , seafood..
OTHER PRODUCTS
Bakery: Optimizing leaving & texture ( cakes, doughs, cookies, bakery mixes..)
Beverage products: Optimizing mouthfeel, suspension & buffering ( protein drinks, sports drinks, fortified juices ans smoothies..)
Ice cream.