Maltodextrin
Find out moreMaltodextrin is produced through enzymatic hydrolysis of starch from plants, most commonly from corn but also from rice and wheat. [...]
Vital Wheat Gluten
Find out moreThe product is manufactured by hydrating dense wheat flour to activate the gluten and then altering the hydrated mass to eliminate the starch, extracting only the gluten. [...]
Corn Gluten Meal
Find out moreCorn Gluten Meal is a by-product obtained from a wet-milling process of corn during corn starch manufacturing. [...]
Fructose
Find out moreFructose is also called fruit sugar, because it occurs in its free state mainly in fruits, but also in honey, flower nectars and in smaller amounts in vegetables. Unlike glucose, fructose is metabolized without insulin. [...]
Hydrolyzed Wheat Gluten
Find out moreHydrolyzed Wheat Gluten is obtained from wheat flour. The process involves separating the gluten protein from wheat starch. This protein is enzymatically hydrolyzed into small, soluble protein and peptides before drying. [...]
Soy Flour
Find out moreSoybeans are thoroughly cleaned to remove dirt and debris, to be then cracked, dehulled, and turned into flakes, from which oil is extracted with the use of solvent. The soy flour is then produced by milling non-genetically modified soybean flakes. [...]
Potato Protein
Find out morePotato Protein is obtained through cleaning, steaming, and peeling the potatoes. Later, the starch is extracted with the use of water, resulting in a protein-filled slurry, which is treated with acid and then dried and processed into powder. [...]
Acetylated Distarch Adipate (E1422)
Find out moreAcetylated Distarch Adipate, better known as E1422, belongs to the group of modified starches. Modified starches are produced by subjecting natural starch to physical, chemical or enzymatic modification processes. [...]
Soy Lecithin
Find out moreSoy Lecithin is used extensively in the food industry and in the manufacture of dietary supplements and medicines. [...]
Dextrose Monohydrate
Find out moreDextrose (d-glucose) is a simple sugar, obtained in industrial conditions from starch by acid or enzyme hydrolysis. The most popular starch sources for dextrose production include corn, wheat, and potato. [...]
Native Corn Starch
Find out moreThe production of corn starch begins when raw corn material is cleaned from debris and foreign material, and then milled with the use of water. [...]
Sunflower Lecithin
Find out moreSunflower lecithin is a mixture of numerous lipid-like substances. It is obtained as a by-product of oil refining from sunflower plants. [...]
Native Potato Starch
Find out morePotato starch is obtained by mechanically separating it from other parts of the potato by rinsing, cleaning, drying and sieving. [...]
Hydroxypropyl Distarch Phosphate (E1442)
Find out moreHydroxypropyl Distarch Phosphate, a modified starch known as E1442, is a gluten-free, non-GMO substance. It is used as a stabilizer, thickener, binder and emulsifier in food and cosmetic processing. [...]
Sunflower Protein Concentrate
Find out moreSunflower Protein Concentrate is a plant-based protein product from sunflower meal. [...]
Native Wheat Starch
Find out moreNative Wheat Starch is a purified, unmodified, and natural product obtained from plants. Wheat is first cleaned, dehulled, and milled, then to be processed with the use of water in order to separate the starch. [...]
Soy Protein Concentrate
Find out moreSoy Protein Concentrate (SPC) is a purified product obtained from toasted dehulled and defatted soybean meal by separation from carbohydrates (soluble sugars) using the latest, state-of-the-art extraction technology in the EU. [...]
Tomato Paste
Find out moreTomato Paste is a thick paste obtained from ripe tomatoes. The production process involves boiling tomatoes for several hours removing seeds and skin, and boiling the liquid again to reduce the base to a thick, rich concentrate. [...]
Freeze-Dried Strawberries
Find out moreFreeze-drying is currently one of the most modern and healthy methods of preserving food, and almost all products that contain water can be subjected to this process. [...]
Pea Protein
Find out morePea Protein is obtained from golden or yellow pea by dry and liquid processes. In the dry phase, the pea shell is mechanically removed and milled. [...]
Glucose
Find out moreGlucose is a simple sugar from the group of aldehydes among the sugars. It consists of oxygen, carbon and hydrogen atoms. It provides the basic energy substrate for the cells of the body. [...]
Brown Rice Protein
Find out moreBrown Rice Protein is a raw material widely used in food production, characterized by high amino acid content and good water solubility. Supplied in 25 kg bags. [...]
Charlock
Find out moreCharlock, also known as charlock mustard or field mustard, is the basic ingredient of mustard. [...]
Saccharose
Find out moreSaccharose, also known as white sugar or table sugar, is extracted from sugar beets or sugar cane. It is a disaccharide classified as a simple carbohydrate. [...]
Conventional Hemp Protein
Find out moreConventional Hemp protein is a product obtained from the grains of the Cannabis Sativa plant, Finola variety. Hemp has lower concentrations of THC and may have higher concentrations of cannabidiol (CBD), which decreases or eliminates its psychoactive effects. [...]
