The savoury area is one of the most complex segments in the food industry. There is an almost limitless number of flavours with innumerable varieties within one taste direction. Local preferences and numerous requirements regarding solubility, process stability, durability and sensory acceptance of the flavours have to be considered. They must be suitable for use in snacks, instant soups and sauces, fish and meat products, and, increasingly, vegetarian and vegan products.
Well-equipped laboratories with state-of-the-art pilot plant facilities allow us to produce a variety of finished products - instant soups and sauces, meat and sausage products or snacks.