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Beverage industry

Natural flavours

  • Fruits, beries, vegetables and Herbs flavours.

Drink Bases

  • Fruits, beries bases for drinks.

Natural colorings

  • Annato;
  • Anthocyanins;
  • Beetred;
  • Carmine;
  • Carotene;
  • Chlorophyl;
  • Elderberry;
  • Lutein;
  • Paprica;
  • Tumeric;
  • Food caramel;
  • Blends of colourants.

Sugar reduction solutions

Naturals preservatives

  • Natural cultured sugarcane prevent yeasts and molds;
  •  Natural peptides, proteins, and polymer compound for growth control of Total Plate Count;
  • Naturally occurring antimicrobial peptide against a wide range of Gram-positive vegetative bacteria;
  • and etc.


  • Fungal α-amylase is used to support the action of cereal in the saccharification of grain and potato mash;
  • Acidic fungal protease is used in the production of alcohol from cereals;
  • Fungal glucoamylase acts on the non-reducing end of starch to release glucose;
  • Fungal β-glucanase and hemicellulase hydrolyzes non-starch carbohydrates and reduces the viscosity of mashes;
  • Heat-stable α-amylase andomly hydrolyses the α-1,4-glycosidic bonds in amylose and amylopectin;
  • and etc.


  • Natural Biocide from Hop


  • Silicone polymer defoamer effective for wheat, barley or starch based substrates.


  • Active dry yeast for use in fuel ethanol and beverage alcohol fermentations, It ferments well at temperatures up to 34 °C and in a pH range of 3.5 to 6.0.





Vaidas Abračinskas
Vaidas Abračinskas
Business Unit Manager
Dairy, Bakery, Beverage Industry
Dainius Rukas
Beverage industry technologist