Products

SPRINGER®Reveal 0202/0PWL (US) is a yeast extract powder obtained from selected baker’s yeast strain. It adds savory flavor and enhances the taste of food products.

CESKA® STAR L300 functions as a cell starter culture and carries labeling claims of being kosher and halal. It is primarily targeted at the food and nutrition market.

STAY SOFT™ 275 is a blend of fungal and bacterial enzymes designed to enhance crumb grain and texture while extending the stale-free shelf life of bread products. It is an edible film packet (Sol-U-PaksTM).

NUCEL® 545 MG (FR) is a primary yeast extract obtained by the autolysis of a selected strain of yeast, especially grown on molasses-based media.

SPRINGER®Umami 2012/20MGL (FR) is a spray-dried yeast extract powder naturally rich in ribonucleotides. With microgranulation to minimize dust formation and improve free-flowing characteristics, This product enhances flavor impact, mouthfeel, and provides a natural UMAMI taste in savory foods.

LYNSIDE® FORTE BMORE #55631 is a fortified nutritional yeast suitable for use as a food or dietary ingredient. This yeast is created from a specially chosen strain of saccharomyces cerevisiae, cultivated under strict control conditions, and subsequently dried on drum dryers.

EZ-AGE1-135G is a highly concentrated lactic acid bacteria culture available in two forms that are deep-frozen pelletized (DSF) and freeze-dried pelletized (DSL). They are designed for direct addition to the vat. This product cultures make up a versatile range of cultures carefully selected for enhancing flavor and/or texture in various cheese types and fermented milk applications.

SPRINGALINE®SP50/0-PW TORULA is derived from cyberlindnera jadinii, commonly known as Torula yeast. This yeast is carefully processed through drying, resulting in an inactive dried yeast product. It possesses a clean and neutral taste, making it an excellent choice as a carrier for seasonings or batter/breading systems. It exhibits notable water and oil binding capabilities, rendering it suitable for use in both meat products and vegan foods. Additionally, it can contribute to balancing acidity and enhancing the overall flavor of various food applications.

SPRINGER® MASK 201 (US) is obtained from a selected baker’s yeast strain and dried using a microgranulation process to form a slightly granular powder. This free-flowing microgranulated powder minimizes dust formation and improves solubilization properties. Developed specifically to mask off-notes associated with soy protein isolates and concentrates, it aids in enhancing the overall taste profile.

AMMONIUM CITRATE DI FCC 2046 is in granule form and belongs to the category of ammonium salts. It is utilized in electroetching processes within the industrial market, specifically in chemical manufacturing applications.

DELVO CHEESE CP-121, 5U is a concentrated lactic acid bacteria culture blend specifically formulated for direct inoculation into milk. These high-concentration, free-flowing, deep-frozen pellets contain a combination of carefully selected Streptococcus thermophilus strains. This product serves as a cell starter culture and is available in various physical forms, including granules, pellets, and solids. It carries the labeling claims of being Kosher, Halal, and Non-GMO, making it suitable for a range of cheese production applications.

DELVO CHEESE CH-251, 5U is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk, primarily for use in the cheese application market. It is available in the form of an off-white to brown frozen starter, presented as a free-flowing granular material. has received approval for being Kosher and Halal, and it is formulated using culture and formulating agents sourced from non-GMO origins.

DAIRYLAND CUC-M consists of single strains of lactic acid bacteria cultures specifically designed for bulk starter inoculation in the production of various types of cheese, including Cheddar, Colby, Cottage, Blue, and other low-fermentation temperature cheese applications. These cultures play a critical role in the cheese-making process by initiating and guiding the fermentation, which contributes to the development of the cheese's unique flavor and texture characteristics.

DELVO® YOG FVV-411 DSF, 5U consists of carefully selected and defined strains of bacteria, specifically Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. These strains are essential for the fermentation process in yogurt production, as they contribute to the characteristic texture and flavor of yogurt. By using a defined blend of bacterial strains, This product ensures consistency and reliability in yogurt production, allowing manufacturers to achieve the desired product attributes consistently. These strains work together to ferment the milk and create the unique taste and texture associated with yogurt.

DELVO®YOG FVV-122 DSF, 5U is a concentrated lactic acid bacteria culture blend specifically formulated for direct inoculation into milk, with a primary application focus on cheese products. It is available in the form of an off-white to brown frozen starter, presented as a free-flowing granular material. Notably, this product is approved as Kosher and Halal and is composed of cultures and formulating agents sourced from non-GMO origins.