- Dairy products
- Fruits and flavors
- Meat and fish products
- Sauces, dressings and soups
- Specialized nutrition
- Nutrition and health
- Taste and texture
CLEARAM© cook-up modified starches are thermal resistant starches and binders for batters, milk, chocolate, desserts and salads dressings.
A manioc starch which add texture in nutrition products, also used as fat substitute and texturizer in clinical nutrition.
Dextrose anhydrous is a natural sugar. This glucose is used as a sweetener for chocolate powder drink, a texturizer, a bulking agent and an energy source.
Dextrose monohydrate is a natural sugar. This glucose is used as a sweetener and texturizer in cereal products (biscuits, cereal bars and bread), confectionery and drinks.
A very large range of glucose and glucose-fructose syrups for various applications.
NUTRALYS® W hydrolysed wheat gluten is used for protein enrichment in cereal products, milk products and prepared foods. NUTRALYS® W is obtained by enzymatic hydrolysis.
A native maize starch used for its gelling or thickening properties in many sectors of food applications
SweetPearl® is a naturally sweet tasting maltitol sweetener for food products. Without added sugar, this sugar substitute contributes to creativity, taste and wellbeing!
LYCASIN® maltitol syrup : maltitol syrup is a sugar substitute with a sweet flavour used in confectionery, chocolate, biscuit-pastry and dessert.
GLUCIDEX® maltodextrins & dehydrated glucose syrups: source of carbohydrates, texturizer and fermentation substrate.
GLUCIDEX® Premium maltodextrins & dehydrated glucose syrups: specifically suited for the safety of infants and applications with no heat treatment, like dry-mixing.