Fish industry

Ripening preparations

  • Ripeners for herring with enzymes;
  • Ripeners for herring with preservatives;
  • Ripeners for herring with spice mixes;
  • Ripeners for herring with phosphates;
  • Ripeners for salmon;
  • Ripeners for mackerel;
  • Clean Label ripeners.

Spice mixes

  • Decorative spice mixes;
  • Spice mixes for salted fish;
  • Spice mixes for fish mince, fish burgers;
  • Spice mixes for smoked fish;
  • Spice mixes for fish pates;
  • Spice mixes for canned fish products;
  • Spice extracts;
  • Pure spices;
  • Reduced microbiological level spices.

Marinades

  • Ready-to-use oil-based marinades;
  • Ready-to-use emulsified marinades;
  • Dry marinades;
  • Spice salts;
  • Blends to marinate fish.

Sauces

  • Dry compounds for sauce preparation;
  • Compound for mayonnaise preparation;
  • Compound for ketchup preparation;
  • Ready-to-use sauces ;
  • Sauces in a special package (sachets, cups, etc.).

Gelatine

  • Pork gelatine 100-270 bloom;
  • Beef gelatine 240-270 bloom;
  • Flavoured gelatine.

Enzymes 

  • Transglutaminase to connect fresh/salted fish pieces; 
  • Transglutaminase to improve structure of heat-treated products;
  • Transglutaminase to improve soft fish structure.

Breadcrumbs, coatings

  • Breadcrumbs for structure;
  • Breadcrumbs for surface, various colours;
  • Various breadcrumb mixes;
  • Cornflakes;
  • Panko;
  • Predust;
  • Batter compounds;
  • Tempura compounds;
  • Special coating systems for fish products.

Taste and flavour enhancers

  • Yeast extracts;
  • Hydrolysed vegetable proteins;
  • Aromas;
  • Taste blends and flavour enhancers.

Fried crispy vegetables

  • Crispy fried onions;
  • Crispy fried paprika;
  • Crispy fried jalapeno.

Dry milk products

  • Sweet whey powder;
  • Skimmed milk powder;
  • Whole milk powder;
  • Cream powder;
  • Whey permeat powder;
  • Milk proteins;
  • Yoghurt powder;
  • Cheese powder;
  • Blends.

Modified starches

  • For heat-treated products;
  • For marinades and sauces;
  • For fillings;
  • Physically modified starches without E-numbers;
  • Organic modified starches.

Fibres

  • Wheat fibre
  • Potato fibre;
  • Citrus fibre;
  • Psyllium fibre.

Food colourants

  • Carmine;
  • Beetroot red;
  • Paprika extract;
  • Food caramel;
  • Blends of colourants.

Preservatives

  • Potassium sorbate E202;
  • Sodium benzoate E211;
  • Mixtures of potassium sorbate and sodium benzoate;
  • Food acids for preservation.

Sweeteners

Single food additives

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Aurimas Verbliugevičius
Business Unit Manager
Meat, Fish Industry, Culinary
+370 685 43635
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Vilma Stanevičiutė
Fish, meat industry technologist
+370 605 58113
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