0% cocoa, 100% taste
Volatile prices, limited raw materials, and sustainability pose new challenges for the confectionery industry. Our cocoa alternative offers a future-oriented solution with convincing sensory properties and economic advantages. Ideal for bars, fillings, and cocoa-based masses – independent of global raw material fluctuations, flexible in use, and declaration-friendly.
Clean-label gelling agents for modern confectionery
Our E-number-free gelling agents combine technological performance with clear labeling. They ensure stable textures, defined gel strengths, and reliable processing – without additives requiring E-labeling. Perfect for clean-label concepts that focus on transparency and sensory quality.
Efficient ice cream production with premixes
Our premixes for ice cream simplify production and deliver reproducible results – regardless of batch size or production environment. The bases provide a creamy, stable texture and can be processed flexibly. Thanks to our flavor expertise, both classic varieties and trend flavors can be implemented quickly – for customized ice cream products with high sensory appeal and efficient handling.