Jungbunzlauer
Xanthan gum is our versatile hydrocolloid, renowned for its exceptional stabilising and thickening capabilities. Trusted across countless applicati...
MoreFlanquart SAS.
The flour is obtained by crushing of yellow linseeds.-Substitution of all or part of eggs in recipes, substitution of gluing agent for topping.-Veg...
MoreLactoprot Deutschland GmbH
Lactobake® is a highly functional ingredient based on milk proteins. Developed especially for the use in bakery applications, it gives the opportun...
MoreGold Coast Ingredients
Gold Coast manufactures a wide variety of flavours which includes egg nog. Contact us for more information.
MoreChimique Phytokem
Chimique® Functional Protein is a plant derived protein with excellent whipping ability and is an excellent substitute for egg/dairy. This product ...
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