When it comes to packaged food, creativity knows no limits. Brenntag’s Food & Nutrition experts provide all the needed ingredients to improve the pleasant taste, balance the colours, provide stability, and create the required texture of your products. We also supply a big portfolio of clean label ingredients for your convenience food, ready meals, soups and sauces.
A complete meal out of one package is a daily routine to many people. One or two quick steps and just a few minutes are needed and a main dish, pasta product, rich soup, or prepared salad is ready to be eaten. These products have to fit the major trends and claims like organic, heart healthy, rich in protein, diabetic, vegetarian, vegan, gluten free or fat reduced which are major influences of buying decisions.
- Food design
- flavourings, natural flavourings, extracts
- yeast extracts
- hydrolysed vegetable proteins
- foodstuffs with flavouring and colouring properties
- synthetic and natural colours
- flavour enhancers
- other
- Food ingredients
- sodium chlorides and other salts
- dried egg products
- functional flours
- gelatins, various gel strenght
- gelatin hydrolysates, collagen protein hydrolysates
- other
- Food technology
- plant and animal proteins
- starches: native, functional native, modified
- phosphates
- thickeners and gelling agents
- emulsifiers
- sugars
- other
- Nutritional ingredients
- fibers
- minerals: calcium, magnesium, zinc, iron, potassium
- nutraceuticals
- sugar substitutes
- poliols
- high intensity sweeteners
- Food safety and shelf life
- preservatives
- acids and their salts
- antioxidants
- stabilizers and acidity regulators
- other
- Processing agents
- drinking, industrial and waste water treatment agents
- chemicals for cleaning and disinfection (lub chemicals for cleaning and disinfecting devices)
- anti-caking agents
- anti-foaming agent
- carriers and solvents
- raising agents
- enzymes for meat, fish and seafood industries
- other
Get in contact
Are you interested to learn more? Please contact our experts and discuss with them
- how to extend shelf life of your fresh, refrigerated salads,
- how to achieve the required texture and stability for your pourable or scoopable, emulsified sauces.
- or how to build your taste, with flavours, flavour enhancers and extracts.
