Our texturising solutions provide a smooth texture, good spreadability, and creaminess to cheese-based products and their vegan alternatives. 

Our texturising solutions help prevent syneresis, providing smoothness, a round mouthfeel and extend shelf life.

Our texturising solutions help control ice crystal formation, providing creaminess and the desired texture. 

We can help improve the stability and viscosity of milk beverages (even acid). Our texturising solutions s make it possible to put particles or solids in suspension, offering a creamy mouthfeel and a good release of aromas. 

Our texturising solutions enable you to develop a wide range of textures, guaranteeing a good mouthfeel, long-lasting stability and an unchanged expression of the aromas.  We can help  improve the physical characteristics of mousses and whipped creams, and  enable hot or cold processing. Vegan formulations are available. 

We are formulating new texturising solutions that provide vegan products with texture characteristics similar to those of dairy products.

Our texturising systems improve cooking yields, texture upon cutting, and minimise syneresis.

Our texturising systems allow for the formulation of sliceable vegetable fat recipes that are easy to cut and cost-effective.

Our texturising solutions meet the industrial challenges of formulating all types of vegan alternatives. 

Our freeze/thaw-stable texturising solutions ensure the desired texture is achieved while reducing losses.

Our texturising solutions allow you to obtain a smooth, creamy or sliceable texture with good water retention properties. 

Our texturising solutions enable the replacement of gelatin and prevent the formation of syneresis.

Our texturising solutions enable the agglomeration of meat or fish pieces or offcuts into a uniform shape with excellent sliceability.

Our texturising solutions improve texture (‘knack’ effect) and water retention. Our Matalgin range enables the formulation of vegan casings for sausages.

Our functional texturising systems enable the creation of ready meals, sauces, and soups with textures that withstand the manufacturing processes. They help improve cooking yields, reduce losses, and ensure a good distribution of smaller pieces in recipes.

Our range of stabilising systems offers various textures that are thixotropic, stable, and provide good flavour expression. These systems allow for low-fat formulations while maintaining a creamy mouthfeel. For salad dressings, our products facilitate the filling process and ensure a stable suspension of herbs or spices.

Our texturising products offer excellent suspension properties, good acid and thermal stability, while preventing the formation of syneresis.

Our texturising systems provide beverages with a texture suitable for consumers with swallowing difficulties.

Our texturising solutions offer a wide range of textures, without syneresis or altering the aromatic profile. They also enable fruit suspension and the creation of gelatin-free formulations.

For pastry creams and fillings, whether cold or hot, our texturising solutions help achieve the desired texture, whether firm or creamy, with good oven stability and excellent flavour release.

Our texturising solutions enhance the taste, texture, and shelf-life of the finished product.

Our texturising solutions provide shine and a smooth appearance to glazing and coatings.

Our texturising solutions allow you to create a homogeneous beverage with the desired viscosity and mouthfeel.

Our texturising solutions ensure particle suspension even at low viscosity.

Our texturising solutions deliver the desired texture and mouthfeel in gummies and soft candies, while providing a gelatin-free formulation.