Food Ingredients India 2018

Innovative products and formulations for the food and beverage

industry

Delhi, August 30, 2018

Page 1 © DKSH
The underlying goal of any business
is to drive growth

This is DKSH’s sole purpose – providing companies

access and expertise to grow in and with Asia

We call this
Market Expansion Services
Who we are

DKSH is the No. 1 in

Market Expansion Services
We help companies to grow their business
in new and existing markets

Page 3 © DKSH
DKSH is a successful market leader

No. 1
Market Expansion Services
1,600 clients
1,900 suppliers
>16 million
transactions per year
provider with a focus on Asia

CHF
>10 years 825
11.0 billion 4 markets
Net sales (2017) average client relationship1) business locations

31,970 More than 150 500,000

specialists years in Asia customers

1) Top 200 clients by net sales

Page 4 © DKSH 2018

We support companies to grow their business in and
with Asia…
• Helping companies to grow their business
in new and existing markets
• Providing business partners with the
knowledge, advice, relationships and on-
the-ground logistics to reach their individual
growth goals
• Expanding their access to knowledge, their
sourcing base, revenue opportunities, and
ultimately, their market shares

• This is what we define as

Market Expansion Services

We ensure that our clients’ products

are visible at all times

Page 5 © DKSH 2018

…with a comprehensive, tailor-made portfolio
of services
Market Expansion Services goes beyond offering individual services – it is about
the integration of many different services to meet the needs of business partners

Market
Marketing Distribution After-sales
Sourcing analysis and
and sales and logistics services
research

Customers
Clients

Tailor-made, integrated service portfolio

Backflow of information from customers to clients

enabled by fully integrated and centralized IT platform

Page 6 © DKSH 2018

…world-class performance materials offerings

provider of Market Expansion Services for performance materials,

No. 1 offering services such as sourcing, developing, marketing, and
distribution of a wide range of specialty chemicals and food ingredients

100 31 29 20,000
business locations markets innovation centers customers

Some of our 200 clients and 1,700 suppliers

Page 7 © DKSH
Our innovative food and beverage clients portfolio
Arla Food Ingredients

Bakery
Product Application Dosage
Nutrilac BK 7900 Egg free Sponge cakes 4-6%
(Whey Protein
Concentrate)
Nutrilac BK 7676 Egg free Pound cakes 3-4%
(Whey Protein Egg free Sponge cakes
Concentrate) Egg free Muffins
Egg free Cup cakes
Nutrilac BK 8034 Egg free Sponge cakes 4-6%
Nutrilac BK 7843 Egg free Sponge, lava, brownie, 3-6%
muffins
Nutrilac BK 7855 Egg free sponge cakes 4-6%
Nutrilac BK 7544 Egg free Sponge, lava, brownie, 3-6%
muffins

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Arla Food Ingredients

Bakery

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Arla Food Ingredients

FMP

Product Application Dosage

Nutrilac YO-7700 Stirred yoghurt 2%
Nutrilac YO-5068 Fermented Acid Whey drink 5-6 %
Nutrilac YO-7044 Acid Whey drink – long shelf life 1-3%
Acid whey drink - UHT 1-3%

Nutrilac YO-6568 Acid whey desert- long life 3-3.5%

Nutrilac CH-7694 Cheese from Acid whey:
• Acidified cream cheese ~8%
• Spreadable cheese ~8%
• Processed cream cheese spread 9.5%
• Sliceable block cheese 10%

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Arla Food Ingredients

FMP

(*depends on type of cheese)

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Arla Foods

Product Application
Miprodan 30 Whipped toppings
(Sodium caseinate) Coffee whitener
Cultured milk products
Ice creams and frozen deserts

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Sensus

Product Inulin Sweetness • Properties of Inulin:

content on • Digestive health
d.m − Fiber enrichment
Frutafit HD > 90% 10% − Prebiotic effect
• Weight management
Frutafit IQ > 90% 10%
− Low calorie value
Frutafut CLR > 85% 30% − Enhanced satiety
• Bone health
Frutafit TEX! > 99.5% 0%
− Enhanced calcium absorption
Frutalose OFP 92% + 2% 40% • Texture and Taste
− Sugar replacement
Frutalose L85 85% + 2% 50%
− Fat replacement
Frutalose L92 92% + 2% 40% − Improved mouthfeel
− Taste improvement

Page 14 © DKSH
Applications

Savoury Dairy Bakery Beverages Confectionary

Meat Spoonable Breads Fruit juice Chocolates

yoghurt
Soups Biscuits
Smoothies Chocolate
spreads
Sauces Ice cream Pound cake
Fiber enriched
water
Pasta Muffin Caramel
Drinking Instant drinks
Noodles yoghurt and Puff pastry
milk Candies
Hot beverages
Rice Tortilla
Margarine &
Ready meals Spreads Fillings Meal replacers Fillings

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DSM

Dairy Cultures and Enzymes

Cultures Enzymes
DELVO-YOG Fromase

DELVO-TEC
Maxiren
DELVO-DOP

DELVO-ADD Suparen
DELVO-PRO

DELVO-TAM Maxilact

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Cultures

• DELVO-YOG : Range of versatile yoghurt culture

Group Culture Application

Authentic CY-100 series Traditional high fat yoghurt with
distinctive flavor and acidic taste
CY-120 series
TY-17A
Traditional Style CY-200 series Traditional yoghurt with milder
flavor
CY-300 series
Infinite CY-220 series Versatile cultures for drinking,
stirred and set yoghurt.
CY-320 series
MY-620 series
MY-1620 series
MY-720 series
MY-1720 series
MY-820 series
MY-1820 series

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Cultures

Group Culture Application

Set Velvet CY-330 series Set yoghurts with firm yet smooth texture
SVV-10 series
SVV-20 series
SVV-30 series
Flow velvet CY-340 series Smooth, thick and creamy stirred and
drinking yoghurt
CY-346 series
MY-740 series
FVV-10 series
FVV-20 series
FVV-30 series
Delvo Fresh DH-110 series Dahi, Lassi, Buttermilk and Shrikhand with
traditional taste and diacetyl flavor
DH-120 series
DH-140 series
DelvoTec TS-10 series
DelvoYog SVV-120 series
DelvoYog SVV-130 series
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Cultures
DELVO-TEC: Range of starter culture for wide range of cheese
Product
DELVO TEC LL-50 series
DELVO TEC UX series
DELVO TEC DX-31 series
DELVO TEC DX-33 series
DELVO TEC DX-37 series
DELVO TEC DX-34 series
DELVO TEC DX-38 series
Application
Broad range of semi-hard, hard and soft cheeses. Also
quark and fermented milk products.
Gives clean flavor in soft cheeses and rounded flavor in
semi hard cheeses
Soft and dutch cheese types, also suitable for quark,
fermented milk products, sour cream and butter.
Semi hard, hard and soft cheeses, also suitable for
quark, fermented milk products, sour cream and butter.
Characteristics of DX series is their gas production.
Various cheese types and fermented milk products.
Mainly cheddar but also other cheese types. In cheddar,
the culture gives rich, round, savoury and rugged
classic cheddar texture.
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Cultures
Product
DELVO TEC MT-53, MT-54, MT-55, MT-63,
MT-64, MT-65 series
DELVO TEC TS-70 series
DELVO TEC TS-80 series
DELVO TEC HT-10 series
DELVO TEC HT-30 series
DELVO TEC TX-10A
Application
Soft, dutch and hard cheese types. Also
quark and some fermented milk products
and speciality products
These thermophilic cultures are especially
suited for pasta filata and soft cheese types
Thermophilic cultures suited for pasta filata
and swiss cheese types
HT series is suited to swiss cheese types,
also shows good results in soft, dutch and
hard cheeses.
TX series suits swiss cheese, also shows
good result in soft, dutch and hard cheeses
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Cultures

• DELVO- ADD : range of cultures to develop additional flavors and/or textures in wide range
of cheese and fermented milk applications
• DELVO-ADD cultures in combination with DELVO-TEC cultures, allow to innovate and
create distinctive dairy products

Cultures Applications
100-B Flavor enhancement and/or modulation in various cheese and
300-B fermented milk applications
200-C
100-D
200-H
100-L
100-R
100-X
200-B Texture improvement and/or modulation in various cheese and
100-F fermented milk applications
110-F
100-E
100-M
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Cultures

• DELVO- TAM products are exclusive blends of existing cultures/ strains.

They can be in non standard pack sizes

• DELVO-PRO: A range of Probiotic cultures for most dairy product applications

Cultures Applications
LAFTI L10 Sweet milks, fermented milks (e.g yoghurt,
LAFTI B94 buttermilk), fermented milk drinks. Sour cream ,
Fresh and ripened cheeses and Ice cream
LAFTI L26

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Enzymes

Dairy Enzymes

Enzyme Application
Fromase L and TL Microbial rennet for all cheese type especially for young, short
ripened cheese
Fromase XL Microbial rennet for all cheese types, but more thermolabile thus
suited for more ripened cheeses
Maxiren Chymosin for all cheese types. Gives high yields and consistent
cheese quality
Maxiren BF Same as Maxiren but benzoate free
Maxiren Premium P/ Same as Maxiren but also contains endopeptidase which allows
PC production process optimization without affecting the taste
Suparen Microbial rennet, close to calf rennet with high thermolability,
suited for hard cheese
Accelerzyme CPG Ripening enzyme, accelerates ripening times, optimizing taste
and avoids bitterness

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Enzymes

Enzyme Application
Accelerzme NP 50000 Specifically aimed at accelerating ripening time
Piccantase Lipases, both fermentation produced and animal origin,
for unique taste development
Delvolase GO Shredded cheese, it acts together with Natamycin in
preservation
Catalase For raw milk or whey treatment. It decomposes hydrogen
peroxide used in elimination of undesirable bacteria
Maxilact Lactose hydrolysis for lactose free or lactose reduced
cheeses
MaxiBright Peroxidase for clean tasting, whiter whey without
benzoate addition

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Enzymes

Bakery Enzymes

Product category Product name Function Application

Fungal Alpha Amylase Bakezyme P500 Hydrolyses starch into Breads,
Dextrins, substrate for Paratha, Pav,
Beta Amylase Rusk
Bacterial Alpha Bakezyme AN301 Improves compressibility Breads, Pav,
Amylase (softness) Rusk,
Biscuits
Maltogenic Amylase Bakezyme Improves compressibility Breads
MAM10.000 and resilence
Amyloglucosidase Bakezyme AG 1100 More gas production for Breads
low sugar dough.
Generates glucose for
glucose oxidase

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Enzymes

Bakery Enzymes

Product Product name Function Application

category
Basic Bakezyme HSP (fungal) Improves tolerance and Bread,
Hemicellulase Bakezyme BXP (bacterial) extensibility, Higher loaf Paratha, Pav,
volumes, Improved crumb Rusk,
structure and softness Biscuits
Functional Bakezyme Real X Improved dough Breads
Hemicellulase development, additional
volume
Bakezyme Concreate Improved dough Breads
development, dry & elastic
dough
Bakezyme X-cell Improved dough Breads
development, fine and
regular crumb structure

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Enzymes

Bakery Enzymes

Product Product name Function Application

category
Functional Bakezyme WholeGain Improved dough Breads
Hemicellulase development, fermentation
stability of dough
Bakezyme X-pan Improved dough Breads
development and
extensibility
Inactivated Dry Bakezyme Relax plus Improved gluten extensibility Pizza crust,
yeast and reduced elasticity, better laminated
machinability, less shrinkage doughs
during laminating (croissants),
baguettes
and related
breads

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Bakery Enzymes
Product Product name Function Application
category
Protease Bakezyme Increased dough Breads, high
PPU95000 (fungal) extensibility, less mixing protein flour,
time, softens gluten crackers and
biscuits
Bakezyme GBW Better extensibility and Biscuits, crackers,
(bacterial) reduced elasticity, reduces wafers
fat in dietary biscuits, role in
replacing Sodium
metabisulfite, lowers water
absorption of cracker doughs
Glucose Bakezyme G010.00 Improved dough strength, Breads, biscuits
oxidase better machinability,
improved crispiness of crust

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Enzymes

Bakery Enzymes

Product Product name Function Application

category
Lipase Fungal Lipase Improved dough stability, Breads, biscuits
crumb softness, fine and
regular crumb, whiter crumb
SSL /CSL Panamore Spring Improved dough stability and Sandwich breads,
replacement loaf volume, Improved crumb buns, rolls, sweet
structure and texture breads, doughnuts
DATEM Panamore Golden Strong effect at low dosage Breads and buns
replacement levels, Improved dough
tolerance and baking
performance

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Enzymes

Cake Enzymes

Product Function Application

Cakezyme Acts on egg lecithin Sponge cake
Smart Improves crumb structure, adds volume
Cakezyme Specialty lipase Sponge cake, high ratio
Sublime Softens the cake, longer shelf life cake, pound cake and
muffins
Cakezyme Blend of lipase and amylase Pound cakes and
Majestic Gives superior softness that lasts longer muffins

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DSM

Fruit Processing Enzymes

Products Features Application

Rapidase TF For maceration process Maceration of
High activity of pectinase, tropical and stone
cellulase & hemicellulase fruits especially
Lowers puree viscosity, easy mango puree and
processing & enhanced yield juice production
Rapidase Pineapple Designed for pineapple mill juice Pineapple mill juice
Variety of hemicellulase
activities which hydrolyse the
gum to decrease juice viscosity,
easier to clarify & concentrate
the juice
Rapidase Smart Clear For juice clarification For tropical and
stone fruit juice
Rapidase C80 Max For juice clarification
clarification

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DSM

Fruit Processing Enzymes

Products Features Application

MatsL Classic Thermo-stable amylase Banana juice
Liquefication in banana process
Hazyme DCL Acid low temperature amylase
Combined with pectinase for banana juice
clarification
Klerzyme 150 High pectinase activity All berry fruits.
(berry processing) Maceration, one stage process All these
Improve juice yield, protects color & flavor enzymes are
during process. stable at low
Rapidase Smart Color Suitable for maceration and clarification pH and high
(berry processing) during berry process temperature

Rapidase Pro Color High pectinase activity

(berry processing) Suitable for one stage processing, improve
yield, color, flavor of berry juice

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DSM

• Maxinvert
• Invertase enzyme : Sucrose Glucose + Fructose
• Hydrolyzes sucrose over pH range 2.5-5.5 and temp: 10-750C
• Processing aid for invert sugar production
• Additive in food processing such as confectionery, fruit juice, jams.
• It enhances sweetness, improves flavor characteristics and preserves texture.
• Used in Marzipan to prevent crystallization & extends shelf life by several weeks
• Used in fondants to soften the texture and allows easy processing.

• Maxilact
• Maxilact is a purified lactase enzyme preparation, applied in the milk base during
fermentation of yoghurt, fresh cheese, crème fraiche and other fermented dairy products.
• Breaks down lactose into simpler sugars glucose and galactose.
• To produce low lactose or lactose free milk by lactose pre-hydrolysis.

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DSM Test Kits

These test kits help detect residues of antibacterial substances (antibiotics, sulphonamides,
beta lactams) in milk.

Delvotest SP NT Delvotest BLF

• Detects antibiotics and • Fast test kit to detect

sulphonamides residue in
milk.
• Test duration is ~3 hrs
• Kit consists of 100 ampules
containing media.
• Milk free from antibacterial
substances will change
media color from purple to
yellow.
presence of beta lactam
residue in milk.
• Kit contains ampules and
test strips
• Duration of the test is few
minutes

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DSM Preservatives

DELVONIS: NISIN
• Natural, toxicologically safe , antibacterial peptide
• Addition of Nisin increases shelf life of pasteurized products
• Improve organoleptic quality due to lower possible heat treatments.
• Effective in wide range of pH levels – pH 3.5-8
• NISIN has salt as carrier. The active Nisin peptide content is 2.5%
• Used in various cheeses, milk and milk products, canned foods, juices, sauces, cooked
meats, seafood, fermented beverage and spirits, liquid eggs

DELVOCID+: NATAMYCIN
• Eliminates growth of yeast and mold growth in dairy and meat products in fastest time
possible.
• Faster solubility, improved suspension, convenient and cost effective (lower dosage).
• Dairy application particularly cheese, brine bath (gives better solubility than standard
natamycin) and effective for soaking sausage casings.

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Lactosan

• Product Range

Category Description Application

Pure Cheese Manufactured from pure, Bread, crackers, crisp bread,
Powder natural cheese cheese cake, pasta sauce,
fillings, dressings
Natural Culinary Manufactured from carefully Used as natural flavor booster in
Boosters (NCB) selected, naturally matured wide array of applications.
cheeses with unique
composition of free amino Natural alternative to yeast
acids, free fatty fatty acids extract, MSG and HVP
and milk fat
Cheese Base Blends of natural cheese and Extruded snacks but other
Powders other dairy ingredients common application areas include
various kinds of baked products

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Lactosan

NCB Range
Product Characteristics
Lactosan NCB 100 Smear odour
Lactosan NCB 150 Quick flavor release
Umami/ kokumi effect
Masks unwanted off flavors
Lactosan NCB 200 Less cheese odour, harmonious flavor profile
Lactosan NCB 250 Rich mouthfeel
Umami/ kokumi effect
Masks unwanted off flavors
Lactosan NCB 350 Fruity, buttery, fatty, blue odour
Rich, smooth, melt away mouthfeel
Umami/ kokumi effect
Masks unwanted off flavors
Suitable for meat and dairy products

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Lactosan
Lactosan Pure cheese powder range has a variety of products. Some of those are:
•Product
Lactosan Cheese powder type 183213
Lactosan Cheese powder type 133217
Lactosan Cheese powder type 180225
Lactosan Cheese powder type 183204
Lactosan Cheese powder type 183224
Lactosan Cheese powder type 180229
Lactosan Cheese powder type 180230
Lactosan Cheese powder type 130221
Type
Premium Mascarpone and Cream Cheese
Medium matured Cheddar & range of
other cheeses, salt
Brunost and other cheeses
Premium cream cheese, high fat cheese
Fresh cheese, Quark and full fat cheese
Medium matured cheese varieties
Smoked cheese varieties and range of
other cheeses
Mild cheddar and range of other cheese
Page 38 © DKSH
Devro

Devro is one of the world‘s leading suppliers of collagen casings for food used
in wide variety of sausages and meat products.
They have manufacturing sites in the USA, UK, Czech Republic and Australia

Smoked Cooked Dried

Mini Smoke Mini Ralen MiniDry

Small
RONDO
caliber

Ralex W Ralex S Palami

Large
Multi Rondo
caliber

Page 39 © DKSH
Devro

Product Properties
MiniSmoke Excellent permeability for smoke
Outstanding heat shrinkability, guarantying smooth surface
sausage
Excellent barrier properties
Miniralen High mechanical strength and elasticity
Low permeability for oxygen and water prevents weight loss
during cooking, storage and distribution, preserving aroma and
color of the products for long
MiniDry For dried/ semi dried sausages
Fast stuffing, optimal smoke uptake, excellent processing
Long shelf life and perfect surface
Ralex W Polyamide based casing, easy to peel
Low water and oxygen permeability
Absorbs smoke aroma
Good strength and elasticity

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Devro

Product Properties
Ralex S Mixture of plastics on a polyamide base
Strong and elastic during processing
Low water and oxygen absorption
Palami Suitable for dried/semi dried salami and mini salami
Fast stuffing, optimal smoke uptake, excellent processing
Ralex Multi 5 layer barrier casing for cooked salamis, pates and cheeses
Improved shelf life, high elasticity, glossy surface
Thermal stability, fat resistance
MiniSmoke Curved smokeable plastic casing
RONDO Huge elasticity, smooth peeleability & longer shelf life
Deep smoke uptake

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Huisong

• Huisong Pharmaceuticals, founded in 1998, is a Sino-Japan joint venture and one of the
leading suppliers of herbs, herbal extracts and herbal formulas in China
• The production facilities are based in Hangzhou, Zhejiang province, China where a wide
range of natural ingredients are produced for use in different areas

Product Application
Dehydrated Green Chives Seasonings, sauces, cheese crackers,
biscuits, cookies, breads, khari,
croissants.

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Polycell Technologies

• PolyCell Technologies (American bioscience company) has been a world leader in

concentrating key biochemical components in natural functional ingredients.

Product Properties
Barley Balance • It has a very low GI, good for
formulating healthy food and
beverages.
• Lowers blood serum cholesterol
level
• Provides anti staling effect in
many food products
• Provides strong hydrocolloid,
gelling and viscosity effect.
• Clean label
• Natural, soluble, non-digestible,
dietary fiber
• Prebiotic

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EPI Ingredients

• EPI Ingredients is a part of the Laita group created in 1996.It is dedicated to market dry
dairy ingredients like milk powder, whey, casein, caseinates.

• Ingredients Range

EPIMIX EPIVAL EPIFRAIS POUDREPI LACTEPI EPILAC

• Non • Fat enriched • Butter and • Basic dairy • Low fat • Butter, cream
exclusive formula dairy combined fat ingredients: formula dairy and yoghurt
dairy proteins. for industrial milk proteins. powders,
ingredients purpose. powders, fermented
with specific wheys, milk proteins
functional caseins, and pastes
properties, caseinates... of cheese
designed for flavour
ready-to-use concentrates
nutritional
products or
for infant
nutrition.

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Tate & Lyle

Product Functionality Application (snacks)

Merigel 30x series Crunchy and crispy texture Crackers
Mira Gel Chips
Redisol Coated nuts
X- Pand’r Baked tortilla chips
Sta-Slim
Mira Gel Dough stickiness reduction Snack crackers
X-Pand’r Rice chips
Merigel 30x series
X-Pand’r Dough binding and Baked potato crisps
Merigel 30x series machinability Cracker chips
Tender- Jel Extruded snacks
Soft-Set Snack bars
Sta- Slim
Merizet Fat reduction in fried
Maximaize applications Potato chips
Maxi gel
Mira cleer
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Tate & Lyle

Product Functionality Application (snacks)

Merigel 30x series Crispy texture in reduced fat Various snacks
Mira Gel
X- Pand’r
Mira Gel Increase expansion Extruded breakfast cereal
Sta Slim Cheese puffs
X-Pand’r Coated nuts
Waxy#1
Tapioca#1
X-pand’r Crunchy coatings Coated nuts
Merigel 30x series
Thingum

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Tate & Lyle

Product Functionality Application (bakery)

Mira Gel Batter viscosity Sponge cake
Tender Jel
Mira Cleer
Merigel 34x series Mositure management Muffins
Redisol Swiss rolls
Merizet Cup cakes
Tender Jel RTE cakes
Mira Thik
Mira gel Uniform shape and Cookies
Merigel 30 x series consistency Laminated biscuits
X-pand’r Crackers
Sta- Slim Fat reduction Low fat cake
Mira-Gel
Creamiz
Dura Jel Freeze thaw stability Frozen bagels
Mira thik Refrigerated pizza crust
Tender Jel Frozen pastries
Page 47 © DKSH
Tate & Lyle

Product Functionality Application (bakery)

Mira thik Bake stability Breakfast bar filling
Rezista Custard filling
Mira gel Process hydration High solids fillings
Mira thik
Resistamyl 36x series
Maxi gel
Mira gel Texture performance Pie fillings
Mira thik Low solids fillings
Resistamyl 36x series Bakery creams / custards
Perma Flo
Mira gel Spreadability & smooth Toppings
Mira thik texture Butter cream
Soft set Custard filling

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Tate & Lyle

Product Functionality Application (dressings)

Claria Thickening Chilli, oyster, sour sauce
Maxi Gel Salad dressing
Resistamyl Mayonnaise
Perma Flo Cream soups
Mira thik Creaminess Mayonnaise
Salad dressing
Mira Gel Improved firmness Dips
Soft set Hummus
Mira thik Mayonnaise & salad dressing
Sta slim Fat reduction Fat free & reduced fat mayonnaise
Mira mist Reduced fat sauces & salad dressings
Creamiz
Mira thik Instant thickening Dressing & Mayonnaise
Mira sperse
Tender Jel
Merigel

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Tate & Lyle

Product Functionality Application (dressings)

Mira thik Surface gloss Dressings
Mira sperse
Merizet 300 Filling aid Soups
Broth cubes
Sta mist Emulsification Mayonnaise
Mira mist Dressing
Mira cap Sauces
Sta cap
Pulpiz Pulpiness Tomato sauce, ketchup
Barbeque sauce
Pizza topping
Claria Clean label Clean label soup, sauces &
dressing

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Wen Lan

• Wen Lan is one of the leading manufactories of food ingredients in Taiwan. They produce
and develop new products by fluid bed granulation, spray drying and drum drying.
• Wen Lan provides over 50 kinds of spray-dried and drum-dried fruit and vegetables
powders
Product Application

Fruit Juice powder & Vegetable powder
(use of natural concentrate juice, with
maltodextrin as carrier)
Instant fruit juice powders
Fruit flavor powder ( like apple,
mango,kiwi, berries etc)
Milk Flavor powder, Wasabi flavor ,
yoghurt flavor, Molasses flavor
Oil powders and savory powders
Health food, Infant food mixes, milk
powder mixes
Sandwich cookies, instant soup, jellies,
health food, bakery, confectionary,
breakfast cereals, RTD beverages
Cookies, creams, confectionary,
beverages
Nutritional food, functional food mixes &
milk powder mixes
Page 51 © DKSH
Ceamsa

• Headquartered in Spain, Ceamsa is manufacturing Pectins, Citrus Fibre, Carrageenan,

Alginate and Locust bean gum with application across multiple categories like Meat and
Savory, Bakery, Confectionary, Fruit processing, Water deserts, Sauces & Dressings

Product Application

CeamPectin High Sugar Jams

Gummy candies
Jellies
Fruit Beverages (stabilization & improved mouthfeel)
CeamFibre Clean label fruit preparation
Meat (binds water, texturizes, emulsify)
Fat reduction in bakery
Gluten free bakery
Partial egg replacement in bakery
Reduction in breakage of crackers

Page 52 © DKSH
Ceamsa

Product Application

CeamGel Low sugar Jam

Fruit preparation
Meat (in fresh meat products)
Chocolate milk (mouthfeel & stabilization)
Processed cheese (pizza cheese, triangle cheese)
High sugar sauces
Gummy candies
CeamTex Fruit fillings
Processed cheese
Tart glaze
Bakery creams

Page 53 © DKSH
Hleks

• Hleks is the largest manufacturer in the world, surpassing the ancient or imitation
similarities, dominating the world market of POPPING CANDY.
• They have patents in more than 20 countries including USA.

Product Application

Uncoated Popping crystal Chocolate, Ice cream, Yoghurt,

Shellac coated Popping crystals Sweets, Vitamin & supplements,
Cocoa butter coated popping crystals Bakery

Page 54 © DKSH
Thank you for your attention

© DKSH
Disclaimer

Due care has been used in preparation of this presentation and DKSH makes every effort to
provide accurate and up-to-date information. Nevertheless, this presentation may be subject
to technical inaccuracies, information that is not up-to-date or typographical errors.

DKSH does not assume liability for relevance, accuracy and completeness of the information
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