Farinex™

Farinex™ ingredients have been developed to give a unique advantage to long life and frozen noodle quality in terms of stability, texture, flour usage and processing conditions.

Waxy potato starch offers food manufacturers the key to excellent taste and texture differentiation. Eliane™ is a low-dosage, high viscosity starch that allows for higher quality end products. With Eliane™, we offer you a whole new technique for food preparation with superior functionality and never-before-seen expansion properties in texture formulation. 

The multifunctional texturizing and gelling solution for smooth dairy based products. Etenia™ serves as a clean label fat substitute for milk, Protein or hydrocolloids whilst retaining flavour and creaminess. 

Perfectabind™ is non-modified and non-GMO, and the need for carrageenan and/or phosphates can be made redundant, obtaining a cleaner label in the process.  To summarize, phosphate replacement without any compromise in texture

Our potato protein PerfectaSOL® is unique in its kind providing excellent texturising functionality, like gelation and emulsification. Looking to replace animal proteins or E-number additives like methylcellulose? Develop with PerfectaSOL® the perfect plant-based more natural product with the right binding and bite.

Paselli potato fibre is a highly functional, natural product derived from the potato. The special properties of the fibre provide the large water binding and fat binding capacities. In all cases they are of a non-GMO origin.