Our Solutions

Reduce sodium content to meet health targets and regulations, without compromising on product taste, texture and appearance.

Enhance crumb vibrancy, improve the performance of natural colours and create richer chocolate products.

Improve the effect of preservatives, stabilise chilled or frozen doughs and prolong freshness for longer-lasting products.

Our aluminium-free replacements for sodium aluminium phosphate provide all the functionality without the associated health risks, addressing both regulatory and customer concerns.

Use our heat-activated baking powders to overcome process control challenges often seen in the bakery process.

We have a wide range of products with different gas release profiles that can help you consistently achieve the perfect size, shape and texture for all your baked goods.

Create the ideal crumb structure and mouthfeel for any baked good with controlled and consistent leavening.

Our leavening agents can help increase product yield, improve process efficiency, and simplify your recipes; saving you time and increasing profitability.

Achieve consistent aeration with our easy-to-use phosphate-free baking powders that deliver unique solutions to the biggest bakery challenges.