Dairy industry

Stabilizer systems (Texture ingredients systems)

• Dairy systems (Yoghurt, desserts, sour cream,  milk  drinks and etc.);
• VEGAN  (sour cream, curd and other dairy products analogue);

Single ingredients for the creation of texture

• Locust bean gum;
• Standardized pectin;
• Pork gelatine 100-270 bloom;
• Beef gelatine 240-270 bloom;
• Flavored gelatine;

Modified Starches

• Organic modified starches;
• Cold swelling modified starches;
• Hot swelling modified starches;
• Mechanically modified starches without E-numbers;
• Blends of modified starches;
• Modified starch blends with thickeners.

Plant based proteins

• Carob proteins;
• Pea proteins;
• Bean proteins;
• Functional proteins;
• Organic plant based proteins;

Vegetable fibers

• Potato;
• Wheat;
• Cellulose;
• Acacia gum;
• Citrus fiber;
• Carob seed fibers;
• Functional fiber systems;
• Organic vegetable fibers;

Starter Cultures

• For sour cream;
• Yogurt;
• Curd;
• Kefir;
• Starters enriched with good bacteria (Lactobacillus acidophilus, Bifidobacterium lactis, etc.);

Enzyme

• Enzymes of animal origin for milk coagulation;
• Enzymes of microbiological origin for milk coagulation;
• Enzyme Lactase for the production of lactose dairy products;
• Transglutaminase - enzyme to increase the yield of curd;
• Transglutaminase - enzyme to improve the consistency of yogurt;

Fruit puree

• Frozen fruit puree;
• Frozen fruit puree no sugar added;
• Frozen organic fruit puree;

Jams, Fillings

• Fruit fillings with different-sized pieces;
• Berry fillings with different-sized pieces;
• Vegetable fillings with different-sized pieces;
• Fillings of cacao, chocolate, caramel, vanilla, coffee and other flavours;
• Clean Label fillings;
• Fruit/berry fillings for whipping;
• Thermostable fillings;

Freeze dried products

• Standard (fruits / berries / vegetables/ meat / seafood / dairy and eggs);
• Oil coated fruits and berries;

Cookies / Cereals

• Cereal flours;
• Puffed broken cereals;
• Crunchies;
• Flakes;
• Extruded products;
• Special coating;
• Biscuits;
• Meringue;
• Cakes;
• Crumbs;

Cereals / Nuts

• Almonds;
• Cashews;
• Hazelnuts;
• Macadamia;
• Peanuts;
• Seeds & grains;
• Walnut;
• Mixes;
• Coated / caramelized nuts;

Spices

• Spices and spice mixes with reduced microbiological contamination;
• Standardized-sized spices and spice mixes;
• Spice mixes for surface decoration;
• Single spices;
• Ecological spices;

FOOD COLOURANTS

• Annato;
• Anthocyanins;
• Beetred;
• Carmine;
• Carotene;
• Chlorophyll;
• Elderberry;
• Lutein;
• Paprica;
• Tumeric;
• Food caramel;
• Blends of colorants;

Flavors

• Natural flavors;
• VEGAN flavors;
• Natural flavors for fat-reduced products increases the creamy/fatty taste;
• Natural flavors for sugar reduction;

Taste and flavor enhancers

• Yeast extracts;
• Hydrolysed vegetable proteins;
• Aromas;
• Blends of taste and flavor enhancers;

Dry milk products

• Sweet whey powder;
• Skimmed milk powder;
• Whole milk powder;
• Cream powder;
• Whey permeat powder;
• Milk proteins;
• Yogurt powder;
• Cheese powder;
• Blends;

Cocoa and chocolate powder