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Functional systems

Crème-glacé-cerise

Functional systems

Our partners Danisco® and CAMPUS® offer you synergistic blends in powder form and integrated for better dispersibility and processing.
Unique technology, these systems improve texture, appearance, stability and suspension in your food matrices such as sweet applications (ice cream, sorbets, frozen desserts, beverages) and culinary applications (meat products, meat substitutes, sauces or ready meals).

CREMODAN® in the Danisco® product line are integrated functional systems, a unique solution for better implementation and dispersion. These tailor made blends improve the textures, appearance and stability of ice creams, sherbets and frozen desserts.
Grindsted® FF, Meatline or RECODAN ™ in the Danisco® products line, Custom-made blends of hydrocolloids and emulsifiers improve the quality and stability of food products (dairy products, food applications, or still some meat products, etc). They also allow the suspension of other ingredients, improve the texture or reduce the fat content.
Grindsted® JU from the Danisco® ingredient range  is a unique combination of hydrocolloids which improve texture in the mouth and stabilize fruit pulps or juices. Some references also allow the texturing of liquors. RECODAN ™ in the Danisco® product line allows dairy drinks to stabilize and prevent sedimentation.
The Vivaveg® range consists of specific and flexible blends.
They offer an interesting alternative to meat, fish and other allergenic products such as eggs or milk.
  • Meat and fish substitutes :
    Campus® offers various applications such as substitutes for burgers, bacon sausages, knackis, aiguillettes, nuggets, cordon bleu and breaded fish.
  • Cheese substitutes
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