Many ideas, many possibilities.
Success in the application.
Our spectrum: freshness, texturing, proteins and flavour. We use enzymes and live cultures for our fermented products to improve flavour and texture. Proteins ensure optimised nutritional value. We process stabilisers and water binders for improved textures. All flavour solutions for the savoury industry are based on natural raw materials and seasonings.
Preservation
We consistently use natural ingredients in our fermentations. They improve freshness, have a positive effect on flavour and have 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.