Not-modified binding agents for applications in food preparations such as meat, sauces, dressings, soups:
- both conventional and organic
Natural sources of vegetable proteins for a wide use in all food industries and preparations, as possible alternative for proteins of animal origin:
- Vital wheat gluten
- Soy proteins and protein concentrates
for specific sweetening in various segments of the food industry and as alternative to traditional types of sugar or fructose:
- Maltodextrin (basis potato or corn)
Dehydrated products are available in industrial packing sizes.