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Processed Food & Food Service

Processed Food & Food Service

Find reliable processed food ingredients with DKSH Discover. Our portfolio includes thickeners, stabilizers, sweeteners, and specialty actives that enhance taste, shelf life, and texture across sauces, snacks, ready meals, and convenience food applications.

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Processed Food & Food Service

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Ingrédients agroalimentaires (4)

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Plats préparés et Foodservice (4)

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CEAMSA (4)

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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
CEAMVIS 3383

CEAMVIS 3383 est un additif alimentaire à base de carraghénine, standardisé à une force de gel constante dans l’eau et dans le lait, afin d’obtenir des performances uniformes. La carraghénane est un hydrocolloïde naturel extrait d’algues rouges de la classe des Rhodophycées.
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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.
CEAMGEL 9689

CEAMGEL 9689 est un additif alimentaire à base de carraghénane, standardisé à une force de gel constante dans l’eau, afin d’obtenir des performances uniformes. La carraghénane est un hydrocolloïde naturel extrait d’algues rouges de la classe des Rhodophycées.
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CEAMTEX 1672

CEAMTEX 1672 est un système stabilisant à base d’alginate et de fibres végétales alimentaires, standardisé pour des performances uniformes. L’alginate est un hydrocolloïde naturel extrait d’algues brunes, et l’ingrédient des fibres alimentaires est produit à partir d’écorces d’agrumes de haute qualité.
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CEAMTEX MM 94-318

CEAMTEX MM 94-318 est un produit en poudre d’alginate blanc à beige dérivé d’algues brunes, conçu spécifiquement pour des applications en viande cuite. Il se dissout dans de l’eau froide et chaude et forme des gels lorsqu’il est combiné avec du calcium dans de l’eau froide ou du lait. Cet hydrocolloïde naturel offre des performances constantes, est exempt de contaminants nocifs et est idéal pour améliorer la texture des produits alimentaires.
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