Native starch

Not-modified binding agents for applications in food preparations such as meat, sauces, dressings, soups:

  • Potato
  • Corn
  • Tapioca/Cassava
  • Rice
  • Wheat
    • both conventional and organic

Vegetable proteins

Natural sources of vegetable proteins for a wide use in all food industries and preparations, as possible alternative for proteins of animal origin:

  • Potato
  • Vital wheat gluten
  • Soy proteins and protein concentrates
  • Pea


for specific sweetening in various segments of the food industry and as alternative to traditional types of sugar or fructose:

  • Sorbitol
  • Maltodextrin (basis potato or corn)
  • Glucose
  • Dextrose
  • Maltitol
  • Xylitol

Dehydrated products are available in industrial packing sizes.