
Confectionery
Carrageenan
Hydrocolloid which is extracted from selected seaweeds. Used as a stabilizer, thickener and gelling agent.
Sodium Alginate
We supply Sodium Alginate with different levels of viscosity, setting time and gel strength.
Pectin
Used as a stabilizer and a consender. Derived from lemon and lime peels.
Gluten Free Flours
A variety of gluten free flours, from rice, corn, chickpea, lentils and more.
Emulsifiers
We provide a vast variety of emulsifiers which give the best solutions for your confectionery.
Tara Gum
Hydrocolloid which originates in South America. Primarily used as a substitute for LBG.
Flavourings
Natural flavours, flavour enhancers and flavour maskings.
Processed Fruit
A large variety of processed fruit, fruit purees, natural colors and flavours.