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Quality and safety control of food and feed
Ingredients for chocolate and sugar confectionery
Ingredients for meat products, sausages, patè, fish products
Ingredients for yoghurt, cheese and ice-cream
Ingredients for fine foods, cans, jams, marmalade, toppings
Ingredients for chips, blanched potatoes, snacks, extruded products
Ingredients for the milling and bakery
Ingredients for alcoholic and beverages drinks
Ingredients for detergents
Ingredients and additives for animal feed and pet-food
Veterinary Medicines, Disinfectants and Sanitizers
Industrial chemicals
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Minced meat and formed meat products/meat rolls and meat balls /
1. Spices, oleoresigns/spice extracts/
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2. Phosphates
STPP, CARFOSEL
Different types of standard and speciality blend of phosphates
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3. Soy texturized proteins
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4. Soy isolates
SUPRO EX 32, 33  NEW
High functionality soy isolates (90-92% protein content) and with excellent water binding and emulsifying capacity.
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5. Soy concentrates
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6. Animal proteins
Sodium caseinate
Milk protein / 90% protein content/.Excellent emulsifier of fats and stabilizer of water in meat products.
Globin
Blood protein/95% protein content/ Excellent emulsifier of fats and stabilizer of water in meat products.
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7. Potato starch and derivatives
Native potato starch
Good water and fat binding ability in early stages of cooking
Paselli FP
Potato fibres with excellent waterbinding and stabilizing capacity, especially designed for formed meat products
PERFECTAMYL AC  NEW
Àn acetylated modified patato starches. Good water and fat binding ability in early stages of cooking.
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8. Colour stabilizers
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9. Preservatives
Sodium lactate
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10. Colourants
Fermented rice
Universal colourant for all types of meat products
VEPRO 70 COL P
Spraydried red bloodcell protein
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