Food: (A)

THE MOST INNOVATIVE TECHNOLOGY AT THE SERVICE OF THE FOOD INDUSTRY

BABY FOOD: PROBIOTICS PREBIOTICS (LACTULOSE AND LACTOFERRIN) PEPTIDES LACTIUM, COLOSTRUM AND MILK PROTEINS FLOURS
MEAT / SAUCES / PREPARED MEALS SPICES FUNCIONAL INGREDIENTS COLORANTS ARTIFICIAL CASINGS GELATIN FIBERS XANTHAN GUM GUAR GUM AROMAS
ENOLOGY / BREWERY / MALTING OAK EXTRACT TANINS GIBERELIC ACID ENZYMES
DIETARY / NUTRACEUTICS PROBIOTICS PREBIOTICS (LACTULOSE AND LACTOFERRIN) LACTIUM, COLOSTRUM MILK PROTEIN I NATURAL EXTRACTS GRAPE-COCOA-OAK PHOSPHATIDYLSERINE VEGETAL OMEGA-3 MCT (TRIGLICÉRIDS) FIBERS KONJAC GUM COENZYME Q 10 SWEETENERS
CONFECTIONERY GELATIN LECITHIN GLYCERIN TRIACETIN PROBIOTICS FIBERS SWEETENERS AROMAS
OLIVS ALGINATES FUNCIONAL INGREDIENTS COLORANTS XANTHAN GUM GUAR GUM AROMAS
FLAVOURS AND FRAGRANCES AROMA CHEMICALS GLYCERIN TRIACETIN MCT (TRIGLICERIDES)
BAKERY/ CONFECTIONERY FLAVOURS SENSORY EFFECTS FIBERS GUAR GUM XANTHAN GUM FLAVOURS ENZYMES
EXTRACTION OF JUICES ENZYMES GELATIN
MILK/ PRODUCTION OF CHEESE ENZYMS