Our Synergy Systems™ are designed to help you create innovative food products with a strong appeal. These new functional gelatins and specific blends of ingredients, developed by our R&D and Applications Centers, work synergistically, enhancing the functionalities of each ingredient involved.
The experts at our Application Centers are eager to help you innovate. For more information, go to Services & Support
Create new taste profiles, such as intense fruit flavors, with exceptional flavor release
This gelling agent allows you to manufacture stable acid marshmallows. It is composed of Rousselot®Gelatin and Pectin.
Bringing quality confectionery to warm climates
This gelling agent is ideal for developing confectionery that preserves its quality in warm climate conditions.
Surprising new tastes in neutral environment such as gummies and marshmallows
This patented gelling blend is the perfect solution to texturize, mimic fat, promote flavor release and improve stability over time. It is composed of Rousselot®Gelatin and Pectin.
The perfect ingredient for products for which emulsification is key
Emulsification is a difficult process and getting a stable emulsion without the use of additives can be challenging. As a food manufacturer, you may be looking for efficient, natural emulsifiers to replace e-numbered alternatives. Our patented blend of gelatins is ideal for emulsifying and stabilizing in an oil-in-water emulsion.
The experts at our Application Centers are eager to help you innovate. For more information, go to Services & Support.