Achieving the desired characteristics

Possessing a deep understanding of how to achieve desired characteristics, Solina is alert to the wide variety of options open to food technologists, scientists and engineers. Binding, for example, influences the texture of a product. That fact empowers our teams to explore the deployment of processes such as brining, dry curing, fermenting and protein activation to create foods that have the texture, taste and other characteristics demanded by the customer.

Adapting To Consumer Trends

Changing consumer demands are redefining the toolkit of functional solutions available to give colour, stability, texture, shelf life and more to products. A growing proportion of people want clearer labels that only feature ingredients they understand. Our ingredient-agnostic approach means we are free to select the proper ingredients matching the requirements of each project, regardless of its origin. This flexibility and agility helps our experts to devise clear labels that meet the needs of consumers and food providers, alike.

Consumer trends are simultaneously increasing the importance of quality. The quality trend plays to the strengths of Solina and our culinary heritage. Drawing on our knowledge of how foods have been made traditionally, Solina can remove additives and processing steps while maintaining or improving the overall properties of a product.