Convenience Foods
Convenience is a major and fast growing trend strengthened by busy lifestyles, relatively low cost, ease of use, and
variety. Convenience foods must be tasty and high quality while meeting consumer expectations in terms of ease of use,
safety, variety, packaging, nutritional value and product appeal.
Whatever your improvements or needs are - for ready meals, refrigerated or frozen meals, meal components, sauces and
dressings or instant foods -- we are here to help you with the right texture, stability, appearance and shelf life.
Applications are diverse but share one characteristic - saving time and effort in meal preparation
Our product offering and technical know- how covers the following application areas:
Salad dressings & dips
| Functionality |
Product Portfolio |
| Provide viscosity, stability, texture, mouthfeel and shelf stability |
Functional systems, guar gums, starches, xanthan gums |
| Emulsification, allow 100% egg - yolk replacement |
Lipophilic starches, functional systems |
| Emulsification, provides creamy mouthfeel |
Propylene Glycol Alginate |
| Provide low relative sweetness, bodying agent |
Maltodextrin |
| Provide sweetness, bodying agent |
Corn syrup solids |
Sauces and gravies
| Functionality |
Product Portfolio |
| Provide viscosity, stability, texture, mouthfeel & shelf stability |
Alginates, carrageenans, functional systems, guar gums, LBG, starches, xanthan gums |
| Emulsification |
Lecithins, lipophilic starches, Propylene Glycol Alginate |
| Provide low relative sweetness, bodying agent |
Maltodextrin |
| Provides sweetness, bodying agent |
Corn syrup solids |
Condiments
| Functionality |
Product Portfolio |
| Provide viscosity and texture |
Starches, xanthan gums |
| Provide sweetness, bodying agent |
Corn syrup solids |
Tomato - based sauces
| Functionality |
Product Portfolio |
| Provide viscosity, texture, mouthfeel and shelf stability |
Functional systems, pectins, starches, xanthan gums |
| Provide a pulpy appearance, partial replacement of tomato solids |
Pulptex starches, functional systems |
| Provide sweetness, bodying agent |
Corn syrup solids |
Dry mixes
| Functionality |
Product Portfolio |
| Provide viscosity, texture, mouthfeel, steam table stability and/or refrigeration stability |
Alginates, carrageenans, guar gums, starches, xanthan gums |
| Emulsification, controls fat migration |
Lecithins, lipophilic starches |
| Provide low relative sweetness, bodying agent |
Maltodextrin |
Margarines and spreads
| Functionality |
Product Portfolio |
| Emulsification |
Provide viscosity, mouthfeel and refrigeration stability |
| Lecithins |
Alginates, maltodextrin, pectins starches |
Retorted soups / Canned products
| Functionality |
Product Portfolio |
| Fill viscosity, suspension of particulates |
Starches |
| Loss of viscosity after retorting |
Starches |
| Provide viscosity and mouthfeel |
Guar gums, starches, xanthan gums |
| Controls fat migration after retorting |
Lecithins |
| Provides low relative sweetness, bodying agent |
Maltodextrin |
Spices, seasonings and rubs
| Functionality |
Product Portfolio |
| Bulking agent, dispersant |
Maltodextrin |
| Adhesion of seasonings, applied as a low viscosity solution |
Dextrin |
Frozen entrees
| Functionality |
Product Portfolio |
| Provide viscosity, texture, mouthfeel and freeze/thaw stability |
Starches, maltodextrin, xanthan gums |
Creamers
| Functionality |
Product Portfolio |
| Emulsification, allow 100% Na caseinate replacement |
Lipophilic starches |
Baby & infant foods
| Functionality |
Product Portfolio |
| Native starches provide blandness and creamy texture |
Maltodextrin, native starches |
| Provide viscosity and mouthfeel |
Maltodextrin, starches, xanthan gums |
| Carbohydrate source and bodying agent |
Maltodextrin |
Meal replacement
| Functionality |
Product Portfolio |
| Provide viscosity, texture, mouthfeel |
Starches, xanthan gums |
| Carbohydrate source and bodying agent |
Maltodextrin |
| Provides sweetness, bodying agent |
Corn syrup solids |
Beverage emulsions
| Functionality |
Product Portfolio |
| Emulsification, allow 100% Arabic gum replacement |
Lipophilic starches |
Flavour encapsulation
| Functionality |
Product Portfolio |
| Emulsification, allow 100% Arabic gum replacement |
Lipophilic starches |
Batters
| Functionality |
Product Portfolio |
| Adhesion |
Bleached, oxidized starches |
| Viscosity control |
Pregelatinized starches, xanthan gums |
| Film forming |
High amylose starches |
| Crispiness |
Dextrin |
