Meat industry: Tenderizers, spice blends, butcher aids, emulsifiers, stabilizers, brines; phosphates, carrageenan, animal and plant proteins, fibers, batters; flavors and taste enhancers, natural spices and extracts, colorants.
Dairy industry: cultures for yogurt and yogurt drinks, emulsifiers, melting salts; preservatives, stabilizers for UHT milk and cream; stabilizers for dairy desserts, stabilizers for yogurt and yogurt drinks; stabilizers for cheese.
Confectionery: instant cream powders; emulsifiers and flavours for the production of ice-cream.
HoReCa: oil based marinades, soups/broths/universal mix of spices; Sauces-bechamel, demi-glace; breadings and batters for chicken, fish and cheeses; Instant cream powders-brulee, vanilla, cacao.