Snacks & Savoury Solutions
Better Taste. Better Texture. Better Crunch. Better Shelf Life.

Citric Acid • Malic Acid • Tartaric Acid • Fumaric Acid • Lactic Acid • Spray-Dried Vinegar Powder • Sodium Diacetate

Acidity regulators play an important role in developing and balancing the taste profile of snack seasonings and savoury products.

• • Create tangy, sour and mouth-watering flavour profiles
• • Balance saltiness, sweetness, spice and savoury notes
• • Enhance the overall flavour perception of seasoning systems
• • Develop different sourness intensities and taste durations
• • Build citrus, tomato, chilli-lemon, peri-peri, chaat and other tangy profiles
• • Provide characteristic vinegar notes in salt & vinegar and related seasonings
• • Support acidification and preservation systems in suitable savoury applications
• • Improve flavour consistency across seasoning formulations

MSG • I+G • IMP • GMP • Yeast Extract • HVP Soya • HVP Peanut • Soya Sauce Powder

Flavour enhancers help create fuller, richer and more satisfying savoury flavour profiles.

• • Enhance umami and savoury taste
• • Increase overall flavour intensity and impact
• • Build mouthfulness and flavour body
• • Strengthen spice, masala, cheese, tomato and culinary profiles
• • Develop cooked, roasted and fermented savoury notes
• • Improve the depth and complexity of seasoning systems
• • Support flavour optimization through synergistic combinations of savoury ingredients
• • Create more rounded and balanced finished taste profiles

Paprika • Curcumin • Annatto • Chlorophyll • Caramel • Annatto Butter

Natural colour solutions help create attractive and recognizable visual identities across snacks and savoury seasonings.

• • Develop red and orange shades for chilli, peri-peri and tomato profiles
• • Create yellow and golden shades for cheese, masala and turmeric-based products
• • Provide green shades for herb-inspired seasoning profiles
• • Develop brown and roasted visual profiles
• • Improve colour consistency between production batches
• • Enhance seasoning visibility on the snack surface
• • Support naturally positioned colour concepts
• • Differentiate flavour variants through distinctive visual appearance

Whole Milk Powder • Skim Milk Powder • Whey Powder • Application-Specific Spray-Dried Powders

Dairy and spray-dried powders can provide richness, creaminess and body to savoury seasoning systems.

• • Build creamy and dairy-rich flavour profiles
• • Improve mouthfeel and seasoning body
• • Support cheese, cream, butter and dairy-style flavour systems
• • Provide solids and body to seasoning formulations
• • Improve flavour delivery and overall sensory richness
• • Support creamy profiles such as cream & onion and cheese-based seasonings
• • Create smoother and more rounded savoury flavour perception

Native Starches • Modified Starches • Pregelatinized Starches • Extrusion Starches • Coating Starches • Specialty Texturizing Starches

Starches are among the most versatile functional ingredients for snack processing and texture development.

• • Improve crispness and crunch
• • Control expansion in extruded snack systems
• • Improve dough binding and cohesiveness
• • Support dough handling and machinability
• • Improve pellet and fryum structure
• • Reduce product breakage during processing and handling
• • Improve coating adhesion
• • Develop lighter, crispier or denser textures depending on the application
• • Support viscosity and binding in snack coating systems
• • Improve structural consistency and finished-product texture
• • Support process tolerance in extrusion and other snack-processing systems

Rosemary Extract • Green Tea Extract • Mixed Tocopherols • Customized Natural Antioxidant Systems

Natural antioxidant systems are particularly valuable in fried, roasted and fat-containing snack products where oxidation can affect flavour and product quality during storage.

• • Support oxidative stability of oils and fats
• • Help delay development of oxidative rancidity
• • Protect desirable flavour characteristics during storage
• • Support freshness retention in fried and roasted snacks
• • Protect fat-containing seasoning and coating systems
• • Support shelf-life performance as part of a properly designed product and packaging system
• • Provide options for manufacturers seeking naturally derived antioxidant systems

Guar Gum • CMC • Carrageenan • Gum Acacia / Gum Arabic • Xanthan Gum • Specialty Stabilizer Blends

Hydrocolloids and stabilizers can help control binding, viscosity, moisture and structural properties in selected snack applications.

• • Improve dough binding and cohesiveness
• • Support structure in formed and extruded snacks
• • Modify viscosity of coating and slurry systems
• • Improve adhesion of coatings to snack surfaces
• • Support moisture management
• • Improve processing consistency
• • Support texture development in selected extruded products
• • Improve product integrity and reduce processing-related breakage in suitable systems

Tricalcium Phosphate (TCP) • Silicon Dioxide • Precipitated Silicon Dioxide

Anti-caking and free-flow agents help maintain the handling and flow characteristics of dry seasoning and savoury powder systems.

• • Reduce caking and lump formation
• • Improve powder flowability
• • Support moisture management in dry powder systems
• • Improve consistency during weighing and dosing
• • Support uniform seasoning application
• • Improve handling during blending, filling and packing
• • Maintain better powder dispersion in seasoning blends
• • Support storage stability of moisture-sensitive powder systems

Mono & Diglycerides • Distilled Monoglycerides • Lecithin • Specialty Extrusion Emulsifiers

Selected emulsifiers can support processing, structure and texture development in extruded and formulated savoury snack systems.

• • Support extrusion processing performance
• • Improve ingredient and fat distribution
• • Support dough and mass handling
• • Modify finished-product texture
• • Improve process consistency
• • Support product structure and uniformity
• • Assist in managing interactions between starch, fat and water phases
• • Support application-specific extrusion performance