Expertise and improved scientific knowledge of caramel molecules through fundamental research
High expertise in application tests in our experimental kitchen
Knowledge and control of raw materials: Organic, Fairtrade, Clean labelling, specific ingredients, RSPO...
Ready for use developments
Innovation workshops & recipes
With proven experience in: chemistry, sensory analysis, biscuits, pastries, chocolates, dairy products & ice creams, alcoholic and soft drinks
Technical support on our customers’ sites for caramel applications