Using ITS cutting edge taste and texture solutions we have the ability to support our customers to meet the challenges of producing healthier products. Our areas of expertise include

  • Fat Replacement - Rebuilding 'mouthfeel', body and taste in low fat baked products.

  • Sugar replacements - Natural systems which help to reduce sugar in baked goods, fillings and cereal products without compromising taste, texture and mouthfeel.

  • Salt Reduction - Innovative technologies to enhance the taste of reduced salt in baked goods.

  • High Proteins - High Protein Systems for application in bread, snacks and breakfast cereals, designed to meet the increasing demand for higher protein diets.

  • Gluten & Dairy Free - Design and Development of functional ingredients for application in a wide range of Gluten Free and Dairy Free product recipes.