Newest products we have developed.
Succeeded in bringing out the most desired food texture and flavours to satisfy the consumers.
We are proud of our gelling theory and capable of accomplishing clients’ difficult request for new development. Proposing a new gelling agent that fulfills every factors (texture, efficiency for manufacturing, anti-aging).
Using the newest model of mass analyzing machine and creating a natural flavour to enrich your product. We design your imagined flavour to make it true concerning production line as well.
We propose a microbial growth inhibitor that has least effect on product’s flavour and enables developing “higher quality product” which keeps ingredients’ natural taste unchanged.
Fruits juice, puree, pigment, anti-drip agent for confectionaries, quality improver for pastry or whipcream, anti-discoloring for fruits.