Products

ARTELAC
Preparations based on milk and whey proteins that improve the texture, creaminess and stability of food products.

ARTEMIX
Functional, complete preparations that enhance the performance, stability and sensory characteristics of food, whilst simplifying manufacturing processes.

ARTICAO
A partial substitute for cocoa powder that allows you to reduce the amount used whilst retaining the colour and flavour, while also improving the moistness and softness of the dough.

ARTICOAT
Edible coatings containing active ingredients that protect the surface of foodstuffs and help to preserve their organoleptic properties and shelf life.

ARTIFIBRA
Pure fibres and functional blends containing collagen that improve water retention, juiciness and yield in meat products without altering their flavour, colour or smell.

ARTIFISH
Functional solutions for fish products that improve water-retention, texture and stability, whilst reducing weight loss during processing.

ARTIFOS
Phosphates and phosphate combinations that improve texture, protein binding and water retention in meat products, thereby increasing their juiciness and yield.

ARTIGLUT
Yeast extracts that can be used as a substitute for monosodium glutamate without compromising flavour intensity, adding umami and enhancing meaty and culinary notes.

ARTIGRAS
Solutions for reducing fat content in cooked meat emulsions and replacing diced or minced bacon in cooked and cured products, whilst maintaining their sensory characteristics.

ARTIMPUL
Ingredients that enhance fermentation and gas retention in bread dough, improving volume and lightness without altering the flavour or colour.

ARTINAT
Functional, complete preparations made from natural ingredients that improve the stability, texture and sensory quality of food, whilst simplifying the production process.

ARTINOX
Antioxidants that protect food from oxidation and help to preserve its colour, aroma and flavour during storage.

ARTIOVO
A functional system that allows for the partial reduction of egg content in cakes and pastries, while maintaining colour and flavour and improving the softness and moistness of the dough.

ARTISALT
Combinations of alternative salts and yeast extracts that make it possible to reduce the sodium content of food whilst maintaining the flavour and functional properties of common salt.

ARTISANG
Ingredients derived from blood and haemoglobin fractions of animal origin that improve water retention, emulsion stability and food texture.

ARTISANTE
Formulations based primarily on pea proteins that improve water retention, texture and stability in food, as an alternative to soya and other allergenic proteins.

ARTISOY
Soya proteins that improve water retention, texture and stability in food, providing nutritional value and enhanced performance in meat and plant-based products.

CHEMGEL
Blends of gums, carrageenans and hydrocolloids with stabilising, thickening and gelling properties that improve the texture and water retention of food.

CHEMITAL P
Collagen proteins derived from pigs, cattle and poultry that improve water retention, texture and stability in food, thereby reducing losses during processing.

COLOREAT
Natural and synthetic colourings, and colouring foods for food and drink, tailored to the specific product, process and stability requirements.

FLAVINBAC
Preservative solutions based on vinegar combined with other functional ingredients that help to control microorganisms and maintain food quality throughout its shelf life.

FLAVOURINGS
Flavourings for meat products and processed foods, with profiles tailored to each market and which remain stable throughout the product’s shelf life.

INBAC
Blends of preservative additives that help to control microorganisms and improve the microbiological stability of food, with formulations tailored to each product and process.

MIXTUM
Customised mineral premixes for food supplements and fortified foods that simplify formulation and enable precise and consistent dosing.

NITRAL
Powdered preparations based on nitrifying agents for cured meat products, which facilitate uniform dosing and distribution, improving colour, shelf life and flavour.

NOBAC
Flavour solutions based on flavouring preparations, natural flavours and plant extracts, tailored to different food formulations and processes.

SEASONINGS
Blends of spices, extracts, herbs and functional ingredients that add flavour, colour and aroma to meat and culinary products, with profiles tailored to each market.

SINOX
Blends of primary and secondary antioxidants that protect fats from oxidation, particularly in foods subjected to intense heat treatment.

SPICE EXTRACT
Natural flavouring based on essential oils and plant extracts for all types of meat products; it can be added at any stage to ensure even distribution.

SPICEBAC
Natural flavouring based on essential oils and plant extracts for all types of meat products; it can be added at any stage to ensure even distribution.

SULAC
Antimicrobial solutions based on food additives with a bactericidal effect, designed to reduce microbial loads in food and on surfaces that come into contact with it.

VEGAMIX
Preparations containing plant-based proteins, hydrocolloids, fibres and other ingredients that improve the texture, juiciness and stability of plant-based products.

YEASTOP
Coatings that form a transparent film over the cured meat and bind active ingredients to protect it against mould and yeast, whilst allowing it to dehydrate during the curing process.

Technology

Conservation

Preparations

Texture and stability

Sensory

Nutrition and reformulation