Blends of hydrocolloids/starches & fibers/emulsifiers and shelf-life extenders.

Stabilizers for ice creams and frozen desserts, and grade A dairy products
- Blend of ingredients including: Guar gum, Locust bean gum, Xanthan gum, cellulose gum, mono & diglycerides, gellan gum, Methyl Cellulose, fibers, inulin, starches, etc.
- Shelf-life extenders for most perishable items.
- Blends for Bakery items including egg replacers, conditioners, and moisture control, etc.
- Full Pilot plant and testing capabilities for dairy and bakery applications.

- Chocolate powders for dairy, beverage and bakery applications
- Limited availability of chocolate chips/pieces
- HTST pilot plant for beverages

Selected enzymes for dairy/bakery processing i.e. lactase, alpha-amylase, proteases, etc.
Flavors, Fruit Preps and Inclusions

Inclusions, Fruit Preps, vanilla
Sapphire Flavors
Tailor made flavors and masking agents/sweetener enhancers, etc.
Ramon Flour
TUC- California. Flour from Ramon Seed in flour or leaf form. Ancient seed from Mexico with protein, fiber, and vitamins for Gluten Free and other applications