Enhance your food and beverage offerings with our premium ingredients:

WALNUT POWDER Take walnut kernel and sugar as main raw material, obtained by cleaning, grinding, mixing, homogenization and spray drying, etc.

COLOUR EMULSION CU-CHLOROPHYLLINS E141 10% Experience the natural allure of Chlorophyll Green, a water-soluble color produced by the extraction of green pigment from lucerne, grass (Festuca arundinacea), or nettle. Chlorophyll Green is perfect for beverages and ice cream applications.

Coco Plus is a proprietary blend that mimics the cocoa color, and rich mouthfeel and enhances cocoa flavour. Replace up to 25% cocoa with a 1:1 replacement.

Coco Plus is a proprietary blend that mimics the cocoa color, and rich mouthfeel and enhances cocoa flavour. Replace up to 25% cocoa with 1:1 replacement.

Coco Plus is a proprietary blend that mimics the cocoa color, and rich mouthfeel and enhances cocoa flavour. Replace up to 25% cocoa with a 1:1 replacement.

Coco Plus is a proprietary blend that mimics the cocoa color, and rich mouthfeel and enhances cocoa flavour. Replace up to 25% cocoa with a 1:1 replacement.

Natural Flavouring (MultiSense Sweet, Powder) 905020 is a natural sweetness from the fruit for your premium product. Produced without chemical additives in the entire production process, and it has a sweetening intensity comparable to that of sugar and offers the full, round taste of real sugar.

CITRUS FIBRE 60 MESH PWD 9.60243 is a multifunctional ingredient, which helps in improving texture and stability at the same time. Superior water binding capacity of citrus fibers makes it best to use bakery, meat and meat alternatives. Citrus fiber can also be used for replacement of starches, gums and other chemical emulsifiers. Citrus fiber is a natural, clean label ingredient, hence no E-NUMBER.

ASEPTIC TOMATO PASTE 36 BRIX CB is obtained by extraction of juice by mechanical process from sound, wholesome & appropriately mature fruit of the Tomato by using Cold break method and concentrated under vacuum. The Tomato paste is not adulterated in any way such as through the addition of sugars and acids. The Tomato Paste is processed at a sufficiently high temperature to substantially reduce the number of viable microorganisms, eliminate all enzymatic activity and any viable heat-resistant pathogenic bacteria. The product is processed to achieve a minimum 5 log reduction of the most resistant microorganism of public health significance and packed aseptically under hygienic conditions.

ASEPTIC TOMATO PASTE (HOT BREAK) The Tomato Paste is obtained by extraction of juice by mechanical process from sound, wholesome & appropriately mature fruit of the Tomato by using Hot break method and concentrated under vacuum. The Tomato paste is not adulterated in any way such as through the addition of sugars and acids. The Tomato Paste is processed at a sufficiently high temperature to substantially reduce the number of viable microorganisms, eliminate all enzymatic activity and any viable heat-resistant pathogenic bacteria.

ASEPTIC TOMATO PASTE 28 (COLD BREAK) The Tomato Paste is obtained by extraction of juice by mechanical process from sound, wholesome & appropriately mature fruit of the Tomato by using Cold break method and concentrated under vacuum. The Tomato paste is not adulterated in any way such as through the addition of sugars and acids. The Tomato Paste is processed at a sufficiently high temperature to substantially reduce the number of viable microorganisms, eliminate all enzymatic activity and any viable heat-resistant pathogenic bacteria. The product is processed to achieve a minimum 5 log reduction of the most resistant microorganism of public health significance and packed aseptically under hygienic conditions.