Our Solutions

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.

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

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

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

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

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

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

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

Support sustainability goals with phosphate alternatives, clean-label solutions and waste reduction.

Contact one of our experts to see how we can help solve your problem!