Handary is a leading specialist in natural shelf-life solutions. We produce natural shelf-life ingredients including ANTIMICROBIALS (Natap® | Natalac® Natamycin, Epolyly® Polylysine, NisinA® | NisinZ® Vegetal Nisin, Lysoch® Lysozyme, Befresh™ Protective cultures, Proteria® Fermented sugar, vinegar, Mushria™ Mushroom extracts, Plantéria® Citrus extracts, Chitoly® Mushroom Chitosan, PhageX™ Bacteriophage), ANTIOXIDANTS (Guardox™ (Bamboo, olive and acerola) extracts, Oxyzier™ Organic oxygen absorbers), FRESH-KEEPERS (White Fiber™ Citrus fibers, Fixolor™ Color stabilizers, Antibraun™ Antibrowning agents, Koatilm™ Fresh-keeping coating), SHELF-LIFE EXTENDERS (Antimix™ Antimicrobial blends, Shelfex™ Shelf-life extenders, Antiozyme™ Anti-biofilm enzymes, Antipack™ Active Antifungal packaging) to prevent Microbial spoilage, Pathogenic risk, Discoloration, Off-flavor, Texture change and Nutrient loss in a variety of food and beverage, distributed worldwide.
|Sales markets||Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central America; Central/South America; East Asia (e.g., China, Japan, Korea); South America; South Asia (e.g. India, Pakistan, Sri Lanka, e.t.c); South East Asia (e.g., Tailand, Philippines, Singapore, e.t.c.)|
|Primary business activity||Manufacturer: Ingredients / Additives|
|Affiliated categories:||Antioxidant More|
Our Top products
NisinZ® Vegetal Nisin preparation is a rare bacteriocin produced by fermentation using the bacterium Lactococcus lactis obtained from sauerkraut and vegetable-sourced culture medium.
NisinZ® is effective against Gram-positive bacteria including lactic acid spoilage bacteria, thus helping...
The "clean eating" trend has inspired a back to basics approach in product development; food producer feels the pressure to find clean-labeling ingredients to protect food shelf and stability. Citrus fruits are a perfect fit for the trend toward clean and healthy eating with antimicrobial activities and entic...More info
Although baked goods are processed under high temperatures, mold and spores may still grow during the shelf life, the result will cause rancid taste, off-color and nutrition loss. Traditionally, propionic acid and its salts are used as preservatives to extend the shelf life of baked goods. Increasingly, consu...More info
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