Soups and sauces

Offering a broad portfolio of functional ingredients and flavours for soup & sauce manufacturers

Our extensive range of highly functional ingredients & flavours allows soup & sauce manufacturers to develop new innovative products with consistent quality throughout the product shelf life.

Proteins

Full fat soya flour, defatted soya flour, soya protein concentrates, soya protein isolates, pea protein concentrates, pea protein isolates, rice protein isolate, faba protein concentrate.

Starches

Native waxy maize, native maize, native wheat, native potato, native pea (both cook up & pregelled versions), modified waxy maize, modified potato (cook up & pregelled E1412, E1420, E1422, E1442, E1450 versions).

Fibres

Wheat fibre, oat fibre, bamboo fibre, potato fibre, carrot fibre, citrus fibre, pumpkin fibre, hemp fibre, sunflower fibre, pea fibre, chicory fibre (inulin), cellulose fibre, apple fibre, cocoa fibre.

Emulsifiers

Datem ester, mono-di-glycerides, distilled mono-glycerides, csl, ssl, pge, pgpr, soya lecithin, sunflower lecithin.

Stabilisers

Cmc (cellulose gum), hpmc, mc, xanthan gum, guar gum, acacia gum, alginates, carrageenan, gelatine.

Savoury flavours

HVP, thermal processed flavours, natural flavours, cooked & roast beef flavours, cooked pork & bacon flavours, cooked & roast chicken flavours, fish & shell fish flavours, vegetable flavours, smoke flavours, umami flavours, vegan natural flavours.

Traded ingredients

Flax flour, rice flour, citric acid, tri sodium citrate, msg, tartaric acid, l-cysteine (vegetarian grade), maltodextrin, dried glucose syrups, potassium sorbate, calcium propionate, ascorbic acid, sodium ascorbate, amino acids.

Functional blends

Range of stabiliser systems (branded & bespoke), bespoke blends containing starch, fibre, proteins, emulsifiers.

Antioxidants

Rosemary extracts, green tea extracts, acerola extract, tocopherols, ascorbic acid (vitamin C), sodium ascorbate, sodium erythorbate, ascorbyl palmitate.