Commitment to ongoing research and development enabled us to progress from enzymes for western style breads to ethnic Middle Eastern and Asian Style Breads. This wide range includes unleavened breads like pita, Indian paratha, to foods like noodles, Chinese dumplings, puffs and spring roll skins.
Our continuous pursuit into the application of new enzymes and micro-ingredients have extended beyond cereal based products to ice cream, stock, sauces and beverages such as fruit juices, wine and coffee.
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