Food Ingredients

We offer food ingredients from different geographical points, from well-know brands and taking into consideration their availability and quality. We have the logistics and controls to guarantee that the product IN STOCK keeps the required quality and the food safety. We  keep in stock the products that we use to supply our local customers. We offer technical assistance free of charge before and during use of our products and we keep customers informed about market trends.

Human Consumption

Native and Modified Starches of Potato, Tapioca and Corn.

Starch with excellent gelification capacity at temperatures from 68 to 70 degrees Celsius,  very good water retention capacity, with a smooth and consistent texture.


It is a very functional starch in meat formulations providing a good consistency reducing significantly production costs.


It is a starch that provides texture to a meat formulation and very useful for lowering formulation costs.

Modified Starches

We have a wide variety of modified starches to which its original structure is changed to fulfill specific needs, this makes them very functional products for several applications in the food industry. Especially in meat, snacks, sauces, dressings, canned, sausages, etc.

Soy Protein
Isolated Soy Proteins

Suitable for the preparation of injected or emulsified meat products, dairy and nutritional products, diet foods, pharmaceutical and animal nutrition industries.

Concentrated Soy Protein

Concentrated proteins are produced in the same way and have the same indication for use as isolates. Protein levels are at least 68 on a dry basis.

Textured Soy Protein

Due to the hydration and water retention properties, it is a fundamental ingredient in the preparation of meat sausages. It also allows reducing costs, improving the texture, raising the protein level and the nutritional quality of the final product.

Functional Protein

Among the benefits of plasma for human consumption we have the following: – Improves cooking performance and slicing this has an impact on the cost of the finished product.



– It provides proteins of high biological value with very competitive prices in relation to the proteins in meat, so it also has an impact on the cost of the finished product.



– Improves the texture of the sausage, providing characteristics highly desired by customers since it works as an emulsifier and gelification agent. This bite that is achieved with plasma is a very desired feature by consumers of sausages and mortadelas, with a special crunch that allows juiciness and resistance during the bite.



– Avoid syneresis or free water (This defect occurs during the time the product is displayed on the shelves), consequently lenghtening the shelf life of the finished product.

Dried Plasma Proteins of bovine origin

It has the same functionality of frozen plasma in a different presentation.

  • Seasonings for Sausages
  • Complete Condiments
  • Liquid smokes
  • Spices and Herbs
  • Seasoning for Snacks
  • Seasoning for Sauces and Dressings
  • Breeders
  • Batter
Frozen Bovine Proteins

It is used as a complement to meat protein, primarily for water retention properties and excellent emulsifying capacity. The frozen bovine plasma replaces the protein of animal origin in important proportions and makes a technological contribution of cold to the dough, widely used in Sausages and Bakeries. It guarantees the reduction of the losses by cooking and improves the texture and the slicing of the sausage.

Dried Bovine Protein

It is used as a complement to meat protein, primarily for water retention properties and excellent emulsifying capacity. Preparation for use its recommended 1-2% of the total mass depending on the formulation, to ensure its functional properties. The final product where is incorporated must be treated by heat min 70-75 ° C in the center of 10-20 minutes.

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  • Additives for meat
  • Sodium tripolyphosphate
  • Flavor enhancers
  • Natural colors
  • Fresh and frozen meat mariners
  • Injection mariners Preservatives
  • Natural preservatives
  • Sodium lactate
  • Antioxidants
  • Sorbates
  • Carrageenans for Meat
  • Carrageenan for Dairy Animal

Animal Consumption


It is a protein product of high digestibility and palatability, with a very high level of proteins of high biological value, it has an important level of heminic iron, is highly absorbed due to its organic nature, has a high lysine content and its essential amino acid
profile is very high and complete.


It is widely used and accepted in the diets of different animal species, from gastric monkey to fish. Preparation for use recommended dose ranges from 1.5 to 12% in formulations of animal feed. For fish feeding it is recommended between 2 and 12%. For the formulation of feed for pigs and piglets, an inclusion range of 1.5 to 5% is recommended. For the formulation of pet food, 2 to 7% are recommended. Recommended species: Birds, pigs, pets (canines and felines) and fish.


It is a protein of high biological value and has a high degree of digestibility, it can be incorporated from 3 to 6% in formulations for feeding pre-start piglets, counting numerous benefits among which we have:


  • High immunizing action working directly on the intestinal lining and making it more resistant to infection attacks.
  • It increases the succulence of the feed due to its high degree of palatability, the pig can be weaned at an earlier age.
  • Improves weight gain and feed conversion.

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