Many ideas, many possibilities.
Success in the application.
Our range: preservation, texturing, proteins, flavour. We use enzymes and live cultures to improve the flavour and texture of fermented products. Proteins ensure nutritional optimisation. We process stabilisers and water retention agents for improved textures. All flavour solutions for the aromatics industry are based on natural raw materials and seasonings.
Preservation
In the fermentation processes required for natural preservation, as a matter of course, we use natural ingredients. They improve shelf life and are the perfect substitute for preservatives. Other positives include an improvement in flavour and an antioxidant effect.
Texturing
When it comes to texturing food and pet food, we rely on selected options, which open up numerous possibilities within a very wide range of applications. For example, with fermented products, animal and vegetable proteins or hydrocolloids, such as cassia gum and guar gum.
Proteins
Proteins for texture improvement and nutritional optimisation are regarded as a proven production technology. The plant and animal proteins, each obtained from enzymatic hydrolysis, ensure we supply the totally natural. Plant-based for vegetarian and vegan diets. Animal-based for flavour intensity and increased protein content.
Flavour
Natural and gentle processes enable us to develop stocks that are convincing in both culinary and flavour terms. They are suitable as a flavour basis and for refining marinades, soups, sauces, ready meals and for seasoning meat products. The natural ingredients enhance taste and reduce costs.