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Cuttlefish
07 July, 2020
from the front quarter (shoulder), cooked, IQF
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The ripe jackfruit is light yellow to golden inside and has a sweetish taste. The fruit flesh can be used, for example, for a tropical fruit salad.
The young, unripe Jackfruit is suitable as a substitute for meat and is therefore a very good meat and fish alternative for vegans, vegetarians and flexitarians. The unripe white, tasteless flesh is used, which is similar to chicken breast or lean pork in its consistency. It accepts spicy marinades and spices very well and thus provides an intense taste experience. The flesh retains its fibrous consistency even during cooking and frying and creates a meat-like feeling when eaten.
The flesh of the jackfruit can be processed in many different ways, for example:
… and much more. There are no limits to the vegan cuisine!
Jackfruit is also a great source of fiber, starch, vitamins B6 and C and potassium. It is free of gluten, saturated fats and cholesterol.
Picked at the beginning of the ripening period • Natural product • Blanched pieces • individually deep-frozen, packed in bulk carton • For further processing • Ideal for vegan meat and fish analog products
Picked at the beginning of the ripening period • Natural product • Blanched strips • individually deep-frozen, packed in bulk carton • For further processing • Ideal for vegan meat and fish analog products
Picked at the beginning of the ripening period • Natural product • Blanched cubes – 2x2x2 cm • individually deep-frozen packed in bulk carton • For further processing • Ideal for vegan meat or fish analog products
The apples of our partner Petruska, a.s. from the Czech Republic are carefully dried by one of the most modern drying plants in Central Europe and are notable for their full-bodied, pleasantly crunchy taste.
The products are suitable as a healthy snack for direct consumption or for further processing for the food processing industry due to their high content of dietary fibres, minerals and no added sugar.
All products available both with and without tray.
from front and back quarter cuts, compact in an oven bag, protein content 21–22%, cooked, deep-frozen
We are certain: microalgae are part of a sustainable and resource-saving nutritional solution. Through the symbiosis with pea protein and the unique nutrients of microalgae (Chlorella algae), products are created that provide consumers with a delicious and healthy taste experience.
Small, green and powerful: the chlorella algae contains lots of proteins, antioxidants and micronutrients that are said to have positive effects on health. It is not without reason that it is considered a superfood. Chlorella is a microscopic single-celled organism that occurs as an algae in fresh water. They are particularly rich in chlorophyll, which is said to have many positive effects on health – among other things, it could support the provision of energy and bind pollutants. With up to 60 percent protein content and plenty of vitamin B12, chlorella algae are a valuable source of protein and vitamin B.
Source: www.foodspring.de
We are very pleased to introduce you to our new quality extracts. For the production of stocks, soups, sauces, dressings, dips and for taste intensification.
The extracts are produced in our state-of-the-art partner factories and impart an authentic taste for every professional in numerous applications in food production. More extracts are available on request!
Further extracts are available on request and also in powder form!
from front and back quarter cuts, lean, max. fat content 10%, cooked, IQF
The wild blueberries (Vaccinium angustifolium) of our partner Van Dyk’s have their origin in Eastern Canada and the Northeast of the USA.
They are significantly smaller and naturally sweeter than cultivated or highly bushy blueberries (Vaccinium corymbosum). They are richer in antioxidants and have a more intense taste.
Due to their small size, the number of berries per 100g is significantly higher than with cultivated blueberries.
The unique drying process aims at the maximum preservation of taste, nutritional values and antioxidants of the fruit.
For this purpose, the blueberries are subjected to microwave vacuum drying without the use of oil, sugar or preservatives.
The berries are passed through a vacuum chamber, in which the air pressure and thus the evaporation point of the water is significantly lowered. Low energy microwaves are used to efficiently extract moisture at low evaporation temperatures. This technology allows the fruit to be dehydrated to very precise humidity levels.
Whole wild blueberries – 8-10 % humidity – “Chewy”
Whole wild blueberries – 2-3 % humidity – “Crunchy”
Blueberry powder from wild blueberries – 2-3% humidity
