Functionalization of FOOD ADDITIVES

Process & Plant Engineering + Innovative Process Technology = Product Competence, Process Competence, Technology Competence and Plant Engineering Competence.

Foods shall taste good, be visually attractive, remain stable instorage and, last but not least, contain suitable constituent substances. Are antioxidants, dyes and flavors, emulsifiers, fibersand stabilizers for improving structure and prolonging shelf lifetopics of interest for you? Working together with you, we find the optimum solution for providing your food additives with the desired functionalities and for ensuring cost-effectiveness in production.