Search results for
Enzymes
Xylanase/Hemicellulase
Xylanase is an enzyme that breaks down plant cell wall xylans, improving dough extensibility and sugar utilization during fermentation. Its action results in breads with greater volume, softer texture, and a uniform crust. Compatible with pH and temperature variations, it is ideal for optimizing baked goods production.
Applications
Brazil 
Chile 
Mexico Hydrocolloids
Xanthan Gum
Xanthan gum is a natural thickener used to provide consistency, stability, and suspension to products. Commonly found in food, cosmetics, and pharmaceuticals, it helps keep ingredients well mixed and evenly distributed. Produced by natural fermentation, it is versatile, easy to use, and improves texture and shelf life of formulations.
Applications
Mexico Flavors
Modulation Technologies
Flavors with modulating properties are natural flavors developed to adjust and balance sensory profiles. They help mask metallic notes in products with reduced sugars, soften the bitterness of plant proteins, and enhance salty taste in formulations with lower sodium. They are allies in creating healthier foods without compromising taste.
Applications
Guatemala
Mexico Protein
Textured Soy Protein
Textured soy protein with 80% protein content, ideal for applications that mimic whole meat pieces. Presented in a dry format, it requires no refrigeration and is easy to transport. Its irregular texture provides juiciness, good liquid retention, and an appearance similar to cuts of chicken, beef, or pork.
Applications
Chile
Mexico Protein
Soy Protein Isolate
Soy protein isolate is a high-purity functional ingredient with over 90% protein content, available in non-GMO versions. With a complete amino acid profile, it is ideal for food and nutritional applications. It offers excellent solubility, good emulsification, and a neutral flavor, making it suitable for beverages, meat products, plant-based items, and clean label formulations.
Applications
Bolivia
Chile
Guatemala
Mexico Protein
Pea Protein
Yellow pea (Pisum sativum) plant-based protein, of high quality and digestibility, ideal for plant-based applications. Developed to meet the growing demand for vegan ingredients, it offers a robust nutritional profile, mild taste, and excellent solubility, ensuring better performance in various food formulations and beverages.
Applications
Chile
Mexico Enzymes
Protease
Protease is an enzyme that breaks down proteins into peptides and amino acids, being essential in the food industry. It enhances meat tenderness, protein digestibility, dairy texture, and broth flavor. In baking, it optimizes dough development. Adaptable to different industrial processes, it contributes to foods with improved functional and sensory performance.
Applications
Brazil
Chile
Mexico Hydrocolloids
Pectins
Pectin comes in powder form, with a natural color that varies from cream to gold. It acts as a gelling agent in products with a high sugar content, making it ideal for jams, jellies and confectionery in general.
Applications
Chile
Guatemala
Mexico Soy and Pea Protein Nuggets
Nuggets made from soy and pea proteins, ideal for those seeking vegetarian and vegan options. They are tasty, nutritious, and offer high-quality plant-based protein. Versatile, they can be used in cereal bars, breakfast cereals, and snacks, catering to various audiences and applications.
Applications
Chile
Guatemala
Mexico 
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