Products
Specialities
- Modified Starches
- Stabilizing Systems
- Flavor Masking Systems
- Sweet and Sour Flavors: Tamarind, Chamoy (dried green apricot)
- Pre-cooked meals: Mole, guacamole, consommé, green sauce, chilaquiles, catsup, mustard
- Special notes of Nixtamal (Tortilla Flavor), potato, nopal, maguey, avocado, beer flavor.
Enzymatically Modified
- Cream
- Butter Fat
- Milk (Cow, Goat)
- Cheeses (Cheddar, Gouda, Blue, Manchego, Emmental)
Flavor Systems
They are those flavors that contain in their formulation enzymatically modified products, as well as chemicals and other flavors.
Flavor Systems can be natural and/or artificial, in paste or powder form, to be applied on dairy and analogous products such as:
- Fluid Milk
- Dairy Formulas
- Cheeses: Fresco, Panela, Canasto, Cotija, Manchego, Gouda, Parmesan, Asadero, Oaxaca, Mozzarella, Chihuahua, Cream Cheese, Double Cream, Blue, etc.
- Dairy and Vegetal Oil Creams
- Butter
- Margarine
- Ice Cream Bases
- Salsa for Nachos
- Yogurt
- Sauces for pre-cooked dishes
Seasonings
- Powder Valentina sauce
- Snack Flavors
- Chili and Lemmon Flavor
- Adobo Flavor
- Jalapeño Flavor
- Jalapeño and Cheese Flavor
- Poblano Chili and Cheese Flavor
- Chipotle and Cheese Flavor
- Chipotle and Cream Flavor