Meat products without "E" number
VegStable™ - technology of natural meat curing and preservation developed in the USA, which allows for the production of meat products without any "E" symbol.
Extruded vegetable proteins (EVP)
Vegetable proteins are extruded using the latest method in the higher humidity than before, therefore the product obtained after hydration is characterised by the fibre structure similar to the fibre structure of the meat.
Group of flavours created from vegetable raw materials and yeast extracts, no artificial flavours, colourants, preservatives or flavour enhancers. They naturally enrich the flavour and taste of food products: roasted meat, cold meat, pastries, sauces, ready-made dishes, vegetarian dishes, potato crisps and many other products. They are resistant to high temperature and retain their aromatic properties in various technological processes.
Natural source of:
Benefits of use:
Products obtained by natural fermentation process:
SS-100-A – traditional soy sauce produced by spray drying (type Koikuchi)
SS-100-NW – soy sauce produced only from soy, no wheat gluten, produced by spray drying The products include natural glutamic acid and protein, which enhance the flavour (without having to declare a monosodium glutamate).
We offer high quality natural garlic and onion extracts in powder. The products are manufactured in special technology consisting in extracting the pulp, juice and essential oils and then drying these components by spray drying. In order to facilitate the dosing and to replace dried products, two versions have been prepared
Benefits of use
We kindly invite to visit stand 09.0G5 on FIE in Frankfurt 28-30 November 2017