Dairy blends
Ice cream, yogurt, dairy drinks, dairy desserts and processed cheese.
Target functions- Creamy mouthfeel
- Water management
- Emulsion stability
- Controlled melting in frozen desserts
Functional ingredient systems
Stabilizer blends. Purposeful texture.
Application-led combinations of functional ingredients for dairy, bakery, meat and sauces. Start with your product target; build the right system around it.
Enquire about a blend
Bakery blends
Cakes, muffins, bread, pastry fillings, dessert creams and confectionery fillings.
Target functions- Batter consistency
- Aeration and structure
- Moisture retention
- Filling stability
Meat blends
Burgers, sausages, formed meat products, nuggets, coated poultry and savoury fillings.
Target functions- Binding and cohesion
- Water retention
- Juiciness and bite
- Coating adhesion
Sauce blends
Mayonnaise, dressings, ketchup, cooking sauces, dips and selected beverage applications.
Target functions- Viscosity and flow
- Emulsion stability
- Particle suspension
- Reduced separation
From brief to blend.
01 / Define the target
Share your formulation, process, desired texture and cost target.
02 / Select the system
Review suitable ingredient combinations, preparation method and trial dosage.
03 / Validate in your product
Compare texture, stability and process performance under your intended production and storage conditions.
Blend composition, dosage, specifications and availability are confirmed for each enquiry. Performance depends on the formulation and processing conditions.
Let’s shape your next product.
Tell us your application, process and target performance. We’ll help define the next step.