Meat industry

Flavour and aroma

Basic Flavours
Extracts
Spices
Decor spices

Of sausages Coarse cuttered cold cuts
Medium and fine cuttered cold cuts
Homogenised cold cuts
Salami and mettwursts

Of smoked meat products Smoked hams and bacons

Of offal sausages and reformed products Black puddings
Brawns
Luncheon meats

Of poultry Chicken, turkey and duck meat products

Of pâtés Pâtés, meat pies, liver sausages

Other dishes Flavour mixes for pork fat, lard, all-purpose, flavor enhancer

Of ready-made dishes Broths, sauces, marinades
Sous Vides seasonings
Seasonings for hamburgers and other finished products

Outstanding texture Carrageenans
Phosphates
Proteins
Fibre preparations

Stable consistency Emulsifying agents
Cuttering agents

Freshness and colour Freshness preserving agents
Dyeing agents

Optimal brines Immersion brines
Injection brines

Multifunctional and special Multifunctional agents
Special agents

Other functional additives Food additives and food ingredients