Reduce ingredient costs

You can use our products and other natural formulations to reduce your spendings on expensive ingredients like meat, tomato and cheese powder– and at the same time improve taste.

Reduce formulation cost by 15% using our Gistex® and Maxarome® range, which reduce the tomato powder content of your sauce by 40% without compromising the taste and texture. The result is a 15% cut in formulation cost.

Save 7% on cheese sauce production using our Expresa® and Maxarome® range to replace expensive cheese powder. We can cut the amount of cheese powder you use by 40% - without compromising taste or flavour intensity.

Reduce costs by 7% for béchamel sauce formulation by replacing expensive dairy products with yeast extract-based flavours like Savorkey® that improve fat perception while maintaining taste and creaminess.

Replace beef extracts with our process flavours. The price of beef continues to rise in line with growing global demand. We can save you money on this most expensive of raw ingredients by using process flavours like Maxavor® and Savorkey® to bolster great beef flavour.

If you're a salami or sausage maker, reduce the risk of wasted money, time and labour associated with spoiled products by using our Premi®Coat L, a liquid preservative that provides you excellent product protection.

Replace high priced I+G nucleotides in your sauces and seasonings by our Maxarome® range to obtain savings up to 30%. Our panel of seasoning house specialists (as well as your bookkeeper!) prefer the recipes with Maxarome®; 'a clean label, high nucleotide yeast extract adding a full and balanced overall taste.'