Water-Binding

Maintaining succulence, water-binding and stability in ready meals and frozen products ... Not every additive is perfectly suited to that task – or accepted by consumers. Functional ingredients derived from cellulose or peas have unique water-binding properties.

Water-Migration Prevention

Cakes, biscuits and pastries with fillings quickly deteriorate in quality if they don’t have functioning barrier layers. A good option to prevent water migration is a multifunctional sugar that boasts a mild sweetness as well as outstanding process, acidity and heat stability characteristics.

Other developments and technologies