food
- Native and modified starches
- Flakes and granules
- Proteins
- Fibres
in the following applications
each application has specific product properties
Starch is widely used to bind, stabilise and generally thicken ingredients. Examples include soups, sauces and meat products. It is also possible to use starch to influence the behaviour of gelling and emulsifying. These properties are widely used in products such as confectionery and vegan cheese.
Our plant proteins are good alternatives to meat. Together with fibre and starch, a tasty meat alternative can be made in extrusion processes, for instance. Proteins can also enrich finished products in baking, or serve as a base for sports drinks.
Fibres are mainly used in products where water- and oil-binding is required. Think of meat, meat alternatives but also bakery products. With starch, proteins and fibres, it is possible to influence the structure and texture of a finished product to a great extent.
potato products
Potato products made from flakes and granules range from mash and potato croquettes to snacks and crisps. Emfood has a large portfolio of potato flakes and granules to make different textures and structures.
Our coatings provide the desired crunchy bite to chips, as well as to meat and vegetable meat products. They can also be breaded gluten-free with potato flakes. Emfood also supplies potato starch for coatings of snack foods.
why choose Emfood products?
broad product portfolio
high standard and quality
from development to delivery