We understand that product optimisation is key to your success. Our tailor-made stabiliser solutions help bring exciting new food products to market quickly and successfully. Whether you want to upgrade your existing lines or bring pioneering new concepts to market, we can help you develop the perfect formulation for your customers.
The applications of stabilisers and functional systems are diverse and demand a deep understanding and tailored approach. Using detailed modeling to create customised systems, we deliver functional ingredients that define the texture, viscosity, consistency and organoleptic qualities that give your brand the edge.
Explore our stabiliser know how
Acts as a thickening agent, an emulsifier, a protective colloid or a processing aid. Systems generally contain a combination of hydrocolloids (polysacharides and proteins), emulsifiers and salts.
Cakes, drinks, fillings, jellies, marmalades, puddings, milk products, ice-cream, soups, sauces, fine food, dietetic and low-calorie foods.
Used as stabilisers and emulsifiers for ‘clean label’ products. Systems are made exclusively from proteins.
Acidified milk products (quarg /yoghurt), dessert, dips and dressings, meat products, milk drinks, sauces.
Used to adjust pH value to preserve colour in a range of products. Systems are made from various organic and inorganic salts or acid regulators.
Acidified milk products (quarg/yoghurt), cream products, fine food products, fruit and vegetable products, neutral milk dessert products.
This stabiliser system range is the result of innovative processing technology. They can incorporate any of the functional features of the other food systems with very special improvements in performance.
Ice-cream, meat products, milk products, ready-to-serve meals, sauces.
Offered as customised systems with a PLUS of a flavour system.
Milk based dairy products, bakery products, meats and delicatessen foods, fruit preparations and soups and sauces.
Used as a thickener and stabiliser to meet the specific needs of food producers.
Acidic milk products, dips, salad creams and fine foods, soups, sauces, gravies, convenience foods, meat products, dessert, whipping creams, puddings, custards, ice-creams, confectionery, products, fruit preparations for dairy and bakery products.
These systems act as stabilisers and thickeners that are developed to decrease the steps in your product manufacturing process.
Powdered milk and chocolate drinks, jams and fruit toppings, yoghurts and dairy products, processed meats and cheeses, juices, breads, biscuits and cakes and in traditional Brazilian milk caramel spread.
We have over 60 years’ experience in meeting with food and beverage requirements from our customers around the world. Our expertise has helped us to provide ingredient solutions for diverse food applications, technical environments and markets, providing us with a depth of insight that makes us unique in our industry.
Our focus remains on you, our customers, helping you to develop food and beverages your consumers’ love. We understand the challenges that you face when positioning your products for market. Whether it's reducing costs or cleaning up labelling, we can help make it happen.
Our special stabiliser and functional food systems expertise helps us to meet your clearly defined functional requirements for your product range. From “clean(er) label” to “free-from” egg, wheat and more – our solutions never compromise on quality.