Our areas of expertise
At Ingreva , we offer cutting edge food systems of hydrocolloids, starches, emulsifiers, proteins and melting salts, combined with a unique know-how in processed cheese as well as dairy, ice cream, meat, beverage, bakery, sauce and confectionery applications.
Processed Cheese
We have exciting processed cheese opportunities in the Middle East and Africa for companies able to achieve the balance between taste, functionality and cost. The innovative processed cheese range of food systems and emulsifying salts provide customised solutions to the different categories of processed cheese.
Our solutions provide enhanced product performance such as perfect shredding and stretching in pizza cheese, very good spreadability and texture in cream cheese, improved flexibility and melting in cheese slices. We have an experienced team of technologists and fully functional and flexible pilot plant. The processed cheese range of Ingreva products is very unique and the best in the world, supported by the best technical expertise.
Dairy
Our range of innovative solutions can be used to meet and exceed your needs in dairy products such as yoghurts, milk drinks, fermented milk drinks, dairy desserts, creams and vegetable creams.
The innovative dairy range of Ingreva products has excellent properties to provide stability, to improve the texture of the product, to impart creaminess and mouthfeel, to increase viscosity, to reduce cost and many others.
Ice Cream
Ingreva has a full portfolio of stabilizer and emulsifier systems to meet the final ice cream product specifications with a high quality.
There is a balance between cost and quality that often must be considered. We offer the ice cream industry custom stabilizer systems for different recipes and application technologies, for end products that stand out with quality, pleasant melting and good value for money.
Meat
We provide texturizing ingredients combinations as well as a complete range of emulsifying salts for the production of various meat products.
Ingreva meat solutions function as water absorbants, binding agents, texturizers in sausages and processed meat products. We are able to advise which product is best suitable in your processing and final product requirements.
Beverages
Our solutions are designed specifically for, stabilizing fruit pulp, suspension of particles, preventing phase separation and adjusting the texture and viscosity of the beverage to your requirements.
For some types of beverages, the use of single stabilisers may be sufficient to obtain the desired functional properties. In other cases, a combination of stabilisers is required.
Bakery
We offer ingredients that improve texture, mouthfeel, stability, stable appearance of bakery products and convenience. More specifically, with our products you are able to achieve: smooth and creamy textures, coarse and pulpy textures, excellent clarity, glossy appearance, freeze/thaw stability, excellent dispersability, shelf life extension and many more.
Sauces
Our solutions for sauces such as dressings and ketchup are specifically designed to develop new products as well as to solve problems to improve aspects such as:
• Control of texture
• Control of viscosity
• Emulsion stability
• Egg replacement
• Suspension of particles
• Cost reduction
• Process improvement
Confectionery
We are challenging some of the ingredients and processes used today and considering new options that can improve gums, jellies and chews.
Confectionery is a world of textures and flavors providing senses with many an exciting adventure. Ingreva solutions allow for improved mapping of the textural spectrum.
