We would like to present you:

EmulsiForm: emulsifying potato starch for food emulsions - the alternative to egg yolk, milk protein or chemical emulsifiers.

ColdSwell: cold swelling potato starch for the stabilization of sauces, soups, dressings, fillings, desserts, and many more.

FiberBind: potato fiber for the fat and water binding e.g. for meat balls, kebab and fillings

Functional Flours: for the free declaration binding of sauces, soups, fillings or convenience foods.