|
|
|
SPECIALTIES:
Concentrated spices extracts.
Dry herbal extracts.
Essential oils.
Natural flavours.
Compositions with identical aromatic profile.
Flavours with biotechnological profile.
High-viscosity liquid flavours (pastes).
Water dispersible flavouring.
Oleoresins.
Flavour with good resistance against hot water and steam.
Stable flavours to high temperatures.
Natural antioxidants.
|
|
APPLICATIONS:
Flavours for spices, sauces, mayonnaises.
Canned meat, fish and seaffod.
Canned vegetal, ketchups.
Smoked food, brines.
Cheese, snacks and appetizers.
Soups and precooked dishes.
Salted biscuits, salted breads, pizzas.
Cold meat, ham, "gelees".
Hydrolyzed protein.
Cooked foods, baked foods.
Marinate products, vinegars. |
