Ingredients Categories
Finished Products
Finished Food Categories
- Bakery
- Beverages / Juices
- Cereal and grain products
- Confectionery
- Cooking Fats & Oils
- Dairy
- Egg products
- Fruits & Vegetables
- Infant & Baby food
- Meat, Poultry & Fish
- Nuts & Seeds products
- Other Finished Food Categories
- Pet Food
- Plant-based foods
- Prepared foods
- Sauces & Seasonings
- Sweet & Savoury Spreads
Health & Wellness Areas
Delivery Formats
Operations & Services
- 3D printing
- Analysis/ Testing
- Auditing & certifications
- Blending & mixing
- Bottling
- Certification
- Clinical Trials
- Co-packing
- Coating
- Consulting
- Contract manufacturing
- Drying
- Electrospinning
- Encapsulating
- Enzymatic processing
- Extracting
- Extrusion
- Fat structuring
- Fermentation
- Filling
- Flavour development
- Freeze Drying
- Granulating/ grinding/ milling / mixing
- High pressure processing
- Labelling
- Other Operations & Services
- Packaging
- Packet filling
- Pasturising
- Quality assurance
- Saccharification
- Sheer cell processing
- Spray drying
- Sterilisation
- Storage & Logistics
- Tabletting
- Toasting / roasting
- Ultra-high temperature processing
Certification
29 Apr 2026
Brochure
Functionalization of ENZYMES and FLAVORS
Process & Plant Engnieering + Innovative Process Technology = Product Competence, Process Competence, Technology Competence and Process & Plant Engnieering Competence.
Whether it be in foodstuffs for animals or humans or in thechemical industry – as catalysts, enzymes are important triggers and accelerators of (bio)chemical processes. Would you like to improve the properties and the mode of action of your productsto achieve specific targets? With Glatt Coating technologies, your enzymes and flavors receive a protective covering that protects and also functionalizes them after their manufacture. Spray granulation or encapsulation processes can be done upstream.
Other content from Glatt Ingenieurtechnik GmbH
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Brochure
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