All the above products are produced in standard versions and without additives e.g. MSG (so called “clean label”). We also create various modifications of flavour and colour, adapting them to the needs of our customers.
Production of flavour and functional mixes is based on many years’ experience with technological processes and cooperation with many poultry and meet producers important on the market. Together with them we continuously search for new technological solutions, taking into account changing recipes and preferences of our customers.
Our assortment of products may be divided into several groups:
Meat processing: flavour mixes for sausages, flavour mixes for hams and smoked meats.
Poultry processing: flavour marinades, sauces and fillings.
For cold meats: decorative and flavoured mixes, liquid seasoning, spices for flaki (tripe), bigos (meat and cabbage stew), galantines etc. bigosu, galantyn itp.
Meat processing: aromas, injected and soak-in functional agents, freshness stabilizers, gelling agents and emulsifiers.
Brines for poultry: phosphate, phosphate-free, aromatised, for raw meat products.
Soups and broths:
chicken broth, vegetable broth, beef broth, red borscht, onion soup, minestrone, mushroom soup, tomato soup, chicken soup, fish soup, asparagus soup, vegetable soup, sour soup.
beet, onion, garlic, dill, dill stem, carrot, parsnip, parsley leaves, parsley stem, leek, celery, chives, potato.
basil, chilli, curry, savory, nutmeg, mustard, ginger, juniper, cardamom, cumin, caraway, coriander, fenugreek, turmeric, bay leaf, lovage, marjoram, oregano, paprika, pepper, rosemary, thyme, allspice, Herbes de Provence.
Additives for the food industry:
glucose, maltodextrin, lactose, native and modified potato starch, native and modified corn starch, soy flour, soy protein concentrates, soy protein isolates, phosphates, fibres, gelatines, flavourings, natural colourings.
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