fibres

clean label ingredients for water binding, texturising and fibre enrichment 

starches

process tolerant ingredients for thickening, binding, coating and gelling foods

proteins

dairy-free proteins from potato and chick pea for vegan food development

plant based

ingredient technology to power plant based 2.0 alt meat, alt dairy and new category creations

gums

cassia for locust bean gum replacement, guar gum, xanthan gum and other hydrocolloids

malt extracts

gluten free, sugar reduction, natural colourant: a versatile ingredient for not just baking