Salt Enhancement Technology gives the possibility to replace from 25 to 40% of salt in selected finished products without undesirable effects on taste. Also, it effectively eliminates metallic aftertaste. It is very clean, transparent and efficient technology! The technological process is thermally stable and does not affect the taste profile of the final product.
cat. no. 905.000
A combination of two unique flavours that can significantly increase the sweetness in a finished product by 10-30% depending on the application (tomato ketchup, sweet and sour sauce). Declaration: natural aroma
cat. no. A1497+A1498
Bacteriostatic flavour was developed to increase the complexity of the aroma in a meat product. The taste profile is clear and long-lasting with herbal notes. Declaration: natural aroma
cat. no. 200.079