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
Sweeteners
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.