Food Cultures (FC) are safe live bacteria, yeasts or moulds used in food production which are in themselves a characteristic food ingredient.

Stabilisers work by combining with water to form water-soluble gel structures or by forming water-soluble hydration solutions.

Dairy products are any foods that are made from milk. Typically that would be milk, butter, cheese, cream, ice cream, yoghurt, dried milk powder and condensed milk

A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

Premixes are ready-to-use blends of ingredients designed to simplify and speed up the preparation of food and beverages, ensuring consistency and quality.

Colour and flavour compounds are additives used to enhance the appearance and taste of food and beverages, ensuring a more appealing and enjoyable experience.

Lab and testing equipment are tools used to analyze, measure, and ensure the quality, safety, and consistency of products in research and industrial settings.

 A material that creates an emulsion from two liquids that don't naturally mix is called an emulsifier.

Sweeteners are substances used to add sweetness to food and drinks, ranging from natural sugars to low-calorie and sugar-free alternatives.

Packaging protects, preserves, and presents products, ensuring safety, extending shelf life, and enhancing visual appeal.