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Dairy & Milk Products

Raw materials for dairy products, desserts, creams and functional dairy applications – supporting texture, stabilization, mineral fortification, sweetening and reproducible processing results.

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Nut, Almond & Nougat Flavours

Nut, almond and nougat flavours for warm, rounded and full-bodied taste profiles.

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Ube Powder

100% natural Ube powder (Dioscorea alata L.; Purple Yam). No additives, no carriers.

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Fructooligosaccharides (FOS)

Soluble prebiotic fructans for fibre enrichment, bulking and mild sweetness in food, nutra and feed concepts.

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Honey

Honey in different varieties and grades – from mild blossom honeys to robust forest and fir honeys.

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Vanillin

Vanillin for classic vanilla profiles and rounding sweet food and nutra applications.

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Vanilla, Cocoa & Chocolate Flavours

Vanilla, cocoa and chocolate flavours for sweet, creamy and full-bodied applications.

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Vanilla Extract

Vanilla extract for natural, authentic vanilla profiles in food and nutra applications.

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Ethyl Vanillin

Ethyl vanillin for intense vanilla profiles and sweet, creamy flavour directions.

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Milk, Cream & Dessert Flavours

Milk, cream and dessert flavours for creamy, sweet and rounded taste profiles.

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Berry Flavours

Berry flavours for fruity food applications – from strawberry to forest berry.

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Caramel, Coffee & Brown Note Flavours

Caramel, coffee and brown note flavours for warm, roasted and full-bodied applications.

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Citrus & Tropical Fruit Flavours

Citrus and tropical fruit flavours for fresh, bright and exotic profiles.

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Vanilla Powder

Vanilla powder for dry blends, powder products and vanilla-like taste profiles.

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Pome & Stone Fruit Flavours

Pome and stone fruit flavours for classic fruity taste profiles.

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Carrageenan

Seaweed hydrocolloid for milk gels, desserts and meat products in Kappa/Iota/Lambda types.

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Table Salt

Classic table salt, iodised or non-iodised, with or without anti-caking agent (calcium carbonate).

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Alginates

Sodium and calcium alginates for heat-stable gels and texturizing.

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Xanthan Gum

Xanthan gum is a robust hydrocolloid for thickening, stabilisation and viscosity building in demanding formulations.

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Locust Bean Gum

Clean-label thickener with synergistic effects to xanthan and carrageenan.

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Guar Gum

Guar gum is a highly viscous hydrocolloid for thickening, water binding and stable textures.

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Gelatin

Beef, pork, poultry or fish – various mesh and bloom. Food and pharma grades.

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Whole Milk Powder

Spray-dried, 26% fat – for chocolates, baked goods, and instant beverages.

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Skimmed Milk Powder

Low Heat / Medium Heat / High Heat – standard and specialty grades.

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Vacuum (Evaporated) Salt

High-purity evaporated salt with consistent grain size.

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Caseinates

Sodium and calcium caseinate as high-quality milk proteins with emulsifying properties.

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Whey Proteins

WPC 35 to WPI 90 – ideal for sports nutrition, clinical nutrition, and baked goods.

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Fat powders

Spray-dried fat powders with 50–80% fat content for dry blends.

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Coffee whitener

Non-Dairy and Dairy coffee whiteners – stable in hot and acidic beverages.

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Coconut milk powder

55–65% fat, vegan – for curries, desserts and instant drinks.

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Citric Acid

Citric acid is a versatile organic acid for acidification, pH regulation, buffering and chelating applications.

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Sodium Citrate

Sodium citrate is used as an acidity regulator, buffer, stabiliser and emulsifying salt in food and pharma applications.

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Lactic Acid

Lactic acid is a versatile organic acid for pH regulation, acidification and functional formulation applications.

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Agar-Agar

Purely plant-based gelling agent from red algae with high gel strength.

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Cocoa Powder

Natural and alkalized powder in various fat contents.

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Cocoa Mass

100% cocoa – base for chocolates and fine baked goods.

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Cocoa Butter

Deodorized and natural quality for couvertures and cosmetics.

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Chocolates

Dark, milk, and white couvertures in drops and blocks.

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Fat Icings

Cocoa-containing and cocoa-free plant-based fat icings – easy to process.

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Chocolate Drops

Bake-stable drops and chunks for cookies, ice cream, and baked goods.

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Fillings & Creams

Praline, nut and caramel fillings for confectionery and bakery applications.

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Tara Gum

Galactomannan thickener with high viscosity already in cold solution.

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Pretzel, Hail and Cheese Salt

Specialty salts with defined grain sizes for bakery and cheese making.

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Yogurt Powder

Spray-dried yoghurt powder with live cultures or fermented.

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Sour Cream Powder

Spray-dried sour cream powder for snacks and sauces.

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Lactose

Lactose in food and pharmaceutical grade in various granulations.

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Berries (Acerola, Strawberry, Blueberry, Cranberry, etc.)

Berries whole, in pieces, as semolina or powder – dried, freeze-dried or frozen.

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Aspartame

Aspartame is a high-intensity sweetener for sugar-reduced and low-calorie food formulations.

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Acesulfame K

Acesulfame K is a heat-stable high-intensity sweetener for sugar-reduced food and nutra applications.

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Stevia

Stevia provides low-calorie sweetening solutions based on steviol glycosides for food and nutra formulations.

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Erythritol

Erythritol is a calorie-free sugar replacer for sugar-reduced and functional food formulations.

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Fructose

Fructose is a fruit sugar for sweetening, taste profile and functional food formulations.

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Sucralose

Sucralose is a heat- and acid-stable high-intensity sweetener for sugar-reduced applications.

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Dextrose

Dextrose is a fast-available carbohydrate and sweetening carrier for food, feed and pharma & nutra.

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Maltodextrin

Maltodextrin is a functional carbohydrate carrier for energy, bulking and stable powder formulations.

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Sorbitol

Sorbitol is a polyol for sweetening, humectancy and texture in food, nutra and technical applications.

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Agave Nectar

Agave nectar is a natural syrup for sweetening and formulation rounding in food applications.

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NHDC

NHDC is a sweetening and flavour modulation component for food and nutra formulations.

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Mono- and Diglycerides

E471 in various iodine values – standard emulsifier for Bakery.

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Citric Salts

Citrate salts as acidity regulators and mineral carriers.

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Lecithin (Soy & Sunflower)

Lecithin from soy or sunflower is a natural emulsifier and processing aid for food and feed applications.

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Isoglucose (HFCS)

High-concentration glucose-fructose syrup with strong sweetening power.

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Calcium Gluconate

Calcium gluconate monohydrate and calcium D-saccharate.

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Stabilisation Systems

Custom-tailored compounds of hydrocolloids, emulsifiers and starches.

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Glucose-Fructose Syrup

Syrup with balanced glucose-to-fructose ratio.

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Sugar (Cane, Beet, Coconut Blossom)

Cane, beet and coconut blossom sugar for classic sweetening, bulk and taste profile.

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Natural Syrups (Maple, Agave, Date, Raisin, Sugar Beet, Rice)

Natural syrups such as maple, agave, date, raisin, sugar beet or rice for natural sweetening systems.

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Sodium Cyclamate

Sodium cyclamate is a calorie-free high-intensity sweetener for beverages, sweetener tablets and blends.

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Phosphates (Food-Grade)

Melting, baking, and water-binding phosphates of food-grade quality.

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Sodium Saccharin

Sodium saccharin is a stable high-intensity sweetener for beverages, confectionery, oral care and tablets.

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PHGG Partially Hydrolyzed Guar Fiber

Clear-soluble, agglomerated guar fiber with various dietary fiber contents.

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Monk Fruit Extract

Monk fruit extract is a botanical sweetening component for sweetener-based formulation concepts.

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Allulose

Allulose is a rare sugar for sugar-reduced formulation concepts, subject to regulatory admissibility.

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Encapsulated Calcium

Encapsulated Calcium for stable and easy-to-dose formulations.

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Isomalt

Isomalt is a sugar replacer for sugar-reduced confectionery, dragées and hard candies.

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Maltitol

Maltitol is a polyol for sugar-reduced chocolate, bakery, fillings and confectionery.

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