Meat industry

Spice mixes

• Spice mixes for boiled sausages, Frankfurters;
• Spice mixes for smoked and cooked sausages, Knackers;
• Spice mixes for semi-smoked sausages;
• Spice mixes for dried and cold smoked salami;
• Spice mixes for decorating meat products;
• Spice mixes for dried and cold smoked meat pieces;
• Spice mixes for pates;
• Spice mixes for minced meat products;
• Spice mixes for products in cans;
• Spice mixes for culinary products;
• Spice mixes for special products.

Functional blends

• Functional injected blends;
• Functional cutterised blends;
• Functional blends to prolong shelf life;
• Functional blends to improve the “knack” feeling;
• Functional blends for emulsifying;
• Functional blends to produce meat substitutes;
• Functional coloring blends;
• Functional blends for fermentation;
• Functional blends for special products.

Starter cultures

• Starter cultures for dried, cold smoked salami;
• Starter cultures to improve flavour and colour;
• Starter cultures for cold smoked and dried hams;
• Starter cultures for products without added E-numbers;
• Starter cultures for moulded sausages;
• Starter cultures for ‘Pizza Salami’;
• Starter cultures against Listeria Monocytogenes;
• Starter cultures for special products.

Marinades

• Ready-to-use oil-based marinades;
• Ready-to-use emulsified marinades;
• Dry marinades;
• Marinades for shashlik;
• Spice salts;
• Spice blends for marinating.

Sauces

• Dry compounds for sauce preparation;
• Compound for mayonnaise preparation;
• Compound for ketchup preparation;
• Ready-to-use sauces;
• Sauces in a special package (sachets, cups, etc.).

Enzymes

• Transglutaminase for boiled sausages, Frankfurters;
• Transglutaminase for raw fermented sausages;
• Transglutaminase to connect fresh meat pieces.

Dry milk products

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

Modified starches

• For boiled sausages and Frankfurters;
• For marinades and sauces;
• For injected brines;
• For fillings;
• Physically modified starches without E-numbers;
• Organic modified starches.

Gelatine

• Pork gelatine 100-270 bloom;
• Beef gelatine 240-270 bloom;
• Flavoured gelatine.

Animal proteins 

• Plasma proteins;
• Haemoglobin proteins;
• Pork collagen proteins;
• Beef collagen proteins;
• Poultry proteins;
• Functional protein blends.

Fibres

• Wheat fibre;
• Cellulose fibre;
• Potato fibre;
• Psyllium fibre;
• Blends of fibres.

Breadcrumbs, coatings

• Breadcrumbs for structure;
• Breadcrumbs for surface, various colours;
• Various breadcrumb mixes;
• Cornflakes;
• Panko;
• Predust;
• Batter compounds;
• Tempura compounds;
• Coating systems for meat products.

Fried crispy vegetables

• Crispy fried onions;
• Crispy fried paprika;
• Crispy fried jalapeno.

Taste and flavour enhancers

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

Coatings for surface of sausages

• Transparent, shiny dispersion for surface of raw fermented salami;
• White dip (artificial mould) for surface of raw fermented salami;
• Mass for gluing spices and seeds to the surface of sausages.

Food colourants

• Carmine;
• Beetroot red;
• Haemoglobin;
• Paprika extract;
• Food caramel;
• Blends of colourants.

Natural casings

• Hog casings, calibrated, 26-45mm;
• Chitterlings;
• Bladders;
• Beef caps;
• Beef straight colons;
• Sheep casings, calibrated, 16-24mm;
• Sheep caps;
• Tubed casings;
• Glued, fixed length casings.

Food additives

• Single food additives;
• Blends of food additives.