Our local team of qualified food technologists and our extensive network of experts invite you to co-create products and offer you solutions for sustainable and innovative foods worldwide, accompanying you from ideation to production.
Our portfolio for the cream application sector includes:
Vegetable fats: Palm kernel fat and fractions; palm and palm kernel blends…
Hydrocolloids and stabilizers: they are used to improve the texture and stability of creams. Our portfolio includes alginates, agar-agar, xanthan gum, carrageenan, carboxymethylcellulose, and guar gum…
Flavors: they are often added to creams to enhance their aromatic profile.
Dairy ingredients: they are added to enrich the texture and creaminess of creams (milk powder…)
Preservatives: they are added to creams to extend their shelf life and prevent the growth of microorganisms: sorbic acid, benzoic acid, and natamycin.
Emulsifiers: lecithin, sodium stearoyl-2-lactylate, mono- and diglycerides of fatty acids, and polysorbate 60…
We are proud to offer you our expertise and know-how to accompany you in the creation of superior quality creams. Our goal is to select the most suitable ingredients for your needs, while guaranteeing optimal quality and exceptional taste.
