The simple way to declare!

Today it is no longer necessary to use E-number bound additives to extend the shelf life of your products. Give your products in the meat processing industry a more intense flavor (without vinegar taste) and enhance your products naturally.

Get safety against bacteria, mold, salmonella, etc. without having to resort to products bound to E-numbers. Extend the shelf life of your products with spice and or flavor extracts.

What effects can you achieve?

√ Shelf life 30 days +
√ Avoid gelation of your sausage products.
√ Avoid vinegar taste
√ Emphasize intrinsic flavor
√ Clean label