Food Additives & Ingredients

Our Food Additives & Ingredients unit partners with leading producers to supply clean‑label sweeteners, stabilisers, proteins, fibres, flavours and colours for a new generation of healthier foods. Through Emsland, Tate & Lyle, InterFiber, Novonesis, DSM‑Firmenich, Fiberstar, Gelymar, Gelnex, Libra Food Ingredients, Nouryon, Aromsa, Kalsec and Dr. Suwelack, we enable sugar reduction, plant‑based alternatives and nutritional fortification tailored to the Levant market.

Sweetening Systems & Food Stability

Sweetening & bulking systems – Natural sweeteners such as Zolesse® and Tastevia® stevia extracts, Monk Fruit, Splenda® Sucralose and Erylite® erythritol blends replace sugar without compromising taste. Bulking agents like Sta‑Lite® Polydextrose and soluble fibres (e.g. PROMITOR® fructo‑oligosaccharides) maintain mouthfeel.

Beverage Stabilizers & Functionals

Stabilisers & hydrocolloids – Gelling and thickening agents including GELYGUM gellan gum, Xanthan Gum, Tayagel® high‑acyl and low‑acyl gellan and Cekol® cellulose gum provide viscosity and suspension in beverages and sauces. Chelating agents like trisodium citrate and glucono‑delta‑lactone (GDL) aid pH control and shelf life. Coffee & beverage bases – Premium freeze‑dried instant coffees (e.g. Benita 511, Amata 810 and Concerto 824) and espresso flavourings from Dr. Suwelack deliver authentic coffee flavour. Natural coffee extracts and powdered drink bases round out the beverage portfolio.

Meat & Savory Solutions

Protein & savoury solutions – Gelatin (bovine and porcine) and collagen peptides from Gelnex; soy and pea proteins (e.g. EMPRO 70, EMPRO 90 and EMPRO E 86); texturised wheat proteins like Unicell SCF/WF; plant fibres such as Citri‑Fi® 100 and Citri‑Fi® 600; and natural savoury flavours including chicken and beef profiles, rosemary oleoresin and the Duralox® antioxidant blend. These ingredients improve juiciness, texture and stability in meat and plant‑based foods.

Dairy & Fermentation Ingredients

Dairy & fermentation ingredients – Starter cultures such as Delvo® YOG and enzyme systems from Novonesis, stabilisers like Carra Lact PCS and high‑acyl Tayagel HA‑D, whey and lactose powders (Fondolac M), and processing enzymes (Neutrase®, Lactozym®) support yoghurt, cheese and fermented drink production. Acidulants and minerals—citric and lactic acids, sodium gluconate, tri‑calcium and tri‑magnesium citrates—help achieve desired pH and nutritional profiles.

Flavor & Sensory Enhancement (Advanced)

Flavour & colour systems – Natural flavourings from Aromsa (lemon, coffee, chocolate) and Fragrance Oils, fruit and vegetable powders such as beta‑carotene, red beet and black carrot, NatureBrite colour blends (including blue spirulina) and spice extracts like oleoresin capsicum create appealing sensory profiles.

Nutritional Fortification & Health Ingredients

Nutritional & health ingredients – Vitamin and mineral premixes tailored by DSM‑Firmenich; soluble fibres (PROMITOR®, polydextrose and FOS); collagen peptides (Peptinex®) and gelatin; lactose and whey protein concentrates; and mineral salts including TriCalcium and TriMagnesium citrates and zinc lactate.

Plant-Based Food Solutions

Plant‑based & clean‑label ingredients – Potato flakes (Emflake 3806), waxy potato starches (Emwaxy Jel 300), pea proteins (EMPRO E 86), chickpea proteins (Artesa), citrus fibres (Citri‑Fi 600), apple fibre, bamboo and wheat fibres, and bakery enzymes (Panzea®, Lipopan®, Pentopan®) deliver texture, structure and nutrition for plant‑based foods and bakery products.