Food cultures
Food cultures
Food cultures are specifically selected microorganisms that essentially control the maturation process of raw sausage and raw cured meat products. They not only influence the aroma and color, but also stabilize the microflora and ensure the desired structure, whether sliceable or spreadable.
Our cultures with a protective function against Listeria monocytogenes have a positive effect on the safety of end products. In addition, food cultures stabilize injection brines, fish and vegan products.
The in-house production of microbial strains enables us to offer a particularly efficient and coordinated range for industry and butchery.
Discover our wide range of solutions:
- Fermented sausage
- Raw ham
- Surface
- Other cultures
Other product groups
Together to success
Do you have a product idea and are looking for a partner to implement it? Do you already have the ideal recipe and are looking for high-quality seasonings and functional ingredients for production? Are you actually doing everything right, but are not yet one hundred percent satisfied with the end product? No matter what you need, we will find the ideal solution together.