DIPA whey powder
Produced by company Sierolat in Italy by cow and buffalo whey. Used as a source of functional proteins, as well as taste and aroma enhancer. Also available a 20% demineralized type of the product.
Lactose & permeate
Excellent quality of lactose and permeate (84% lactose). Used as a source of sacharides to develop and stabilize the color and aroma of sausages.
Lupin protein which contains 44% proteins. Can be added together with whey proteins, to replace soya proteins. It has an intense yellow color similar to that of egg yolk and it can replace egg in certain applications.
Our Research and Technical Support Department offers customizable solutions for every application in the meat industry depending on our customers’ needs.