Food & Beverages

Ingredients enhancing taste, texture, stability and nutritional value. Supporting innovative and compliant food and beverage formulations.

Loading results…

Food & Beverages

Category

Sub-category

Manufacturer

Brand name

Origin

Certification

  • Savoury
  • Resetuj filtry
47 results found

Sort by

CP100-S is a steamed chickpea flour suitable for food applications. It is produced from whole, cleaned, dehulled chickpeas. Shelf life: 18 months.Benefits:Contains all the protein, fiber and oilIt is versatile flour for a variety of usesBest alternative to wheat flourGluten-free and minimally processedProvides excellent pleasant and neutral flavorTypical Applications:Suitable for sweet baked goods, crackers, soups, gravies, tortillas, noodles, extruded snacks and cereals.

PURE-TEIN™ FB160-PRO is a faba protein used in a broad range of food applications. It is produced from cleaned and dehulled faba beans. Shelf life: 18 months.Benefits:Offers high protein content and dietary fiberIt is a nutritious and plant-based ingredientHas a mild flavor and is minimally processedIt is an allergen-friendlyTypical Applications:Recommended for sweet or savory baked goods, pizza crust, extruded and expanded snacks, cereals & crackers.

Preservative preparation from fermented onion extract and dried brandy vinegar for food applications. It is prepared from maltodextrin (carrier), aromas, acerola, acidity regulator and vegetable oil (processing aid). Shelf life: 12 months.Benefits:It helps to keep food fresh for longer timeNon-GMOFree from allergensComplies with Regulation (EU) 1169/2011, (EC) No 852/2004, (EC) No 2073/2005, (EU) No 10/2011, (EC) No 2023/915, (EU) No 1169/2011, (EC) No 1333/2008, (EC) No 1332/2008 and (EC) No 1272/2008

Preservative and processing aid used in meat & fish products. It is prepared from maltodextrin (carrier), fermented onion extract and vegetable oil. Shelf life: 18 months. Benefits: Fermented onion extract has organic acids which keeps food fresh for longer timeVegetable oil functions as a processing aidIt is free from allergensIt complies with Regulation (EC) No 852/2004, (EC) No 2073/2005, (EU) No 10/2011, (EC) No 1881/2006, (EC) No 1333/2008, (EC) No 1331/2008 and Regulation (EU) 1169/2011Meets with (EU) No 1169/2011, (EC) No 1272/2008 and its amendments

Transglutaminase enzyme for catalyzing the formation of covalent bonds between protein molecules. It is a protein binder which improves the physical and functional properties of food products such as meat products. It finds application in reformed-, rolled- & double bacon, structured pork trimmings, structured lean pork & structured fatty pork.Benefits: Improves the texture, elasticity and mouthfeel by modifying the protein structure

Transglutaminase enzyme for catalyzing the formation of covalent bonds between protein molecules. It is a protein binder which improves the physical and functional properties of food products. It is used in structured meat, doner kebab, meat balls and structured fish. Benefits: Improves the texture, elasticity and mouthfeel by modifying the protein structureIt helps in slicing and in trimming of meat & fish It improves cooking and freezing meat without losing shape or texture

Transglutaminase enzyme for catalyzing the formation of covalent bonds between protein molecules. It is a protein binder which improves the physical and functional properties of food products. It finds application in structured meat, structured scallops as well as for kebab, chicken, fish and seafood binding. Benefits:Improves the texture, elasticity and mouthfeel by modifying the protein structureIt provides extra binding in structured meat

Transglutaminase enzyme preparation for catalyzing the formation of covalent bonds between protein molecules. It is a protein binder which improves the physical and functional properties of meat and fish products. It is prepared from maltodextrin (carrier), ammonium chloride, anti-caking agent and sunflower oil (processing aid for reducing dust formation). Shelf life: 12 months. Benefits: Improves the texture, elasticity and mouthfeel by modifying the protein structureIt helps in reducing final product costsFree from allergensComplies with Regulation (EU) 1169/2011, (EC) No 852/2004, (EC) No 2073/2005, (EU) No 10/2011, (EC) No 2023/915, (EU) No 1169/2011, (EC) No 1333/2008, (EC) No 1272/2008