At TRADES, we offer dairy ingredients, working in collaboration with dairy professionals. Our range of quality ingredients is designed to delight our customers and promote a healthy lifestyle. From plant-based alternatives to artisanal cheeses and high quality yogurts, we can assist you in launching a new product or reformulating an existing one.
Discover how our ingredients can make a difference in your dairy products, meeting current trends and the needs of the most demanding consumers.
Traditional or special chocolate toppings and inclusions, with a wide variety of colors, shapes and flavors. Possibility of vegan or sugar-free recipes, options with crunchy inclusions, nutritionally enriched (fibers, extracts, protein, etc).
Various formats: whole, chopped, powdered, crumble, etc. Possibility of special recipes: coated, gluten-free, lactose-free, egg-free, RSPO, UTZ, colored, etc. Crepes in pieces (with or without gluten), butter or margarine base. Availability of granolas as ice cream topping.
Available in the form of caramelized chips: pumpkin seeds, quinoa, flax, almonds, toasted coconut, etc.
Range of chopped crumble cookie to add as decoration in ice cream, frozen pastries, etc.
Colorful and aromatic range: caramel, coffee, pistachio, raspberry, white or dark chocolate, lemon, yogurt, salted caramel, speculoos and blueberry.
Ingredients coated with fat or chocolate, crunchy in semi-moist media, such as ice cream or refrigerated desserts.
Variety: brownie cookie, raspberry, strawberry, mango, passion fruit, coffee or almond mini granules. Possibility of custom development.
Range of crunchy legumes treated in a natural way, without frying, which offer many possibilities: they improve the nutritional profile and can be used as topping. Available in chopped and whole format: pumpkin seeds, quinoa, flax, almond, chickpea, lentil, buckwheat, oat, spelt, rice, etc.
Provon ISO HI®: Partially hydrolyzed whey protein isolate (89%). Allows optimal protein breakdown into peptides and amino acids for faster utilization and absorption by the body and muscles.
Promiko™ WPI: Whey Protein Isolate (WPI). It is isolated by a microfiltration process (Cross Flow) that creates a highly pure WPI with very low levels of fat and lactose, containing all the essential amino acids vital to human health. With a protein content of over 90%. High solubility and neutral taste.
Solmiko® HD MPC 80 (80%) and Solmiko® HD MPI (85%): Spraydried milk protein concentrate and isolate. Source of native casein. Easy dispersion and solubility. Thermally stable. Rich in calcium.
Protherma™: Agglomerated hydrolyzed whey protein concentrate designed for use in ready-to-mix, high-protein hot beverage powders. It can be consumed in hot coffees, teas, chocolates, malts, porridge, etc. Heat stable and soluble (not suitable for microwave or UHT process).
Ultra HI™ WPC and Ultra HI™ Milk protein MPC: Premium quality whey protein concentrates and milk protein concentrate. Excellent solubility at various pH. Neutral flavor. Up to 18% protein can be added in fermented products with different textures (drinkable, spreadable and solid).
Helps to solve common problems in this type of applications such as protein denaturation in the thermal process, syneresis, low yield and gritty texture. Ideal for fermented dairy products such as yogurt, skyr or kefir.
Plantaris™: Range of vegetable protein isolates from pea or bean. The protein has undergone an innovative process to facilitate rapid dispersion in an aqueous medium. Fairly neutral taste, good mothfeel and high stability over time. Ideal for applications such as smoothies and sports drinks.
MICRO PROTEIN P6®: Extremely fine-grained pea protein, manufactured using a technology capable of producing vegetable proteins that are more neutral in taste and functionally inert. It can be used as an enrichment without altering the texture and mouthfeel of the finished product.
Biotis Galactooligosaccharides (Biotis® GOS): Non-digestible prebiotic of dairy origin. Nourishes the microbiome and microbiota. It has excellent solubility, is stable to temperature and acidity. Neutral flavor and color. Available in concentrated form (Biotis® GOS HP).
Biotis® Fermentis: Postbiotic that combines the benefits of whey protein, the prebiotic galactooligosaccharide (Biotis® GOS) and probiotic cultures. By fermenting them together, a unique formulation is created that supports both athletic performance and overall health.
Lactoferrin: Source of iron. Regulates metabolism without damaging the gastric system and helps in its absorption. Contributes to improve the biological functions of immune support, intestinal health, cardiovascular and skin health.
Asolmyr: Myrrh has multiple beneficial properties: it has antibacterial, analgesic and anti-inflammatory effects.
Propolmyr:Myrrh and propolis are combined in a unique and patented ingredient. Myrrh has antibacterial, analgesic and anti-inflammatory effects and may have a synergistic and complementary action with propolis, known for its beneficial properties on the respiratory tract.
Echinamyr: Myrrh and echinacea are combined in a unique and patented ingredient. It has antibacterial effects, analgesic and immunostimulant properties.
Biotis Sleepwell®: A unique natural combination of prebiotics (GOS) and proteins, along with vitamins and minerals. Triple benefit to improve sleep quality naturally: fall asleep earlier, stay asleep and wake up refreshed. Stable to thermal and acidic processes.
Pepform® Tryptophan: Aids memory, helps combat stress and promotes sleep. Ideal for nighttime supplements or relaxation drinks.
Peptidyss®: Hydrolyzed fish protein (sardine). Natural solution to combat stress and sleep disorder.
Mnemosyss®: Blend of natural marine peptides and omega-3 for the prevention of cognitive impairment. Prevents memory deficits, is anti-inflammatory, neuroprotective and anti-stress effect.
Rhodiolife®: The adaptogen for cognitive and sports health. It offers a wide range of benefits, helping the body adapt to stress. This extensively studied adaptogen is standardized to two different grades of rosavins and salidroside.
Biotis DHA® Flex Powders: Powdered ingredient derived from algae, rich in DHA, an Omega-3 fatty acid essential for cognitive, cardiovascular and eye health. It is a sustainable alternative to obtaining DHA from animal sources.
Includes two variants:
- Biotis DHA® Flex P 15: 15% DHA, suitable for vegan formulations.
- Biotis DHA® Flex P 20: 20% DHA, uses dairy proteins, suitable for vegetarian formulations.
Zynamite®: Patented botanical extract, which offers cognitive and physical performance benefits beyond those provided by caffeine, but without its side effects. With antioxidant and anti-inflammatory properties, in addition to containing
Trucal® Milk Calcium: Contains an optimal balance of calcium and natural minerals derived from milk, highly recommended for bone density and growth
.
Cartidyss®: Hydrolyzed fish cartilage. Type II collagen (62%). Skin protection. Beauty and joint care.
Boswemyr: Myrrh and boswellia are combined in a unique and patented ingredient. It has antibacterial, analgesic and anti-inflammatory effects and boswellic acids combine a potent anti-inflammatory action with an analgesic and anti-allergic effect.
Sucrosomial® Technology: Used to improve the absorption and tolerance of microelements and macroelements. Protects the active ingredient from the acidic gastric environment, increases the absorption of the active ingredient and reduces the interaction with other nutrients. Avoids typical side effects and ensures a neutral taste. Minerals: Magnesium, Zinc, Iron, Calcium, Selenium, Iodine and Chromium. Vitamins: Vitamins D3.
Hi Shield Complex®: Ingredient based on vegetable extracts of orange and rosemary. Helps to extend the shelf life of the product and to round out the aromatic profile of the preparation.
X-TraGuard® : Botanical extract obtained from rowan berry. Contains naturally occurring sorbic acid. Extends shelf life and helps to combat the appearance of molds in various applications.
Hi Smooth®: Flax fiber extracted from the mucilage of the seed that allows the substitution of hydrocolloids such as xanthan gum or carrageenans. High water retention capacity, easily soluble/dispersible and very stable. Excellent gelling and thickening properties. Helps to keep particles in suspension. Ideal for applications such as ice cream and sorbets.
Hi Fibre 115®: Combination of vegetable fibers with high water holding capacity (1:20). Allows the formation of irreversible gels resistant to heat treatment. It simulates the mouthfeel of fats, improves texture and stability in freezing/thawing processes, reducing the size of crystals on the surface. In cheese analogues it has an anti-adherent effect on the container. Applications: ice creams, creams and cheese analogues.
Microsin®: Micronized vegetable fibers with ultra-fine particle size, neutral taste and odor. They can be used for fiber enrichment and act as bulking agent and binder.
Meltec®: Semi-solid fiber of vegetable origin. Helps to improve texture, mouthfeel in reduced sugar products and works as a bulking agent.
Allergen free and water soluble. Does not contribute sweetness.
Hi Fibre WF®: Vegetable and powdered fiber with functional properties such as fat absorption within a gelled matrix. It increases consistency and avoids syneresis. Applications: margarines and fat-based creams.
Saltec®: Options to reduce sodium in food formulations. Based on potassium chloride or natural sea salt (clean label), enhanced with natural flavorings that mask unpleasant notes and enhance the perception of the salty taste.
Pregelatinized rice flour: They act as thickeners or emulsifiers, generating gel structures or providing creaminess. They help to reduce syneresis during freezing or thawing. Neutral flavor.
Pregelatinized pulse flour: Ideal as thickeners or emulsifiers in soups, creams and sauces or as egg substitutes. Resistant to intense heat treatment. The treatment deodorizes the product so as not to contribute strange flavors.
Harina de avena y harina de avena LV (low-viscosity): Fabricadas a partir de avena 100% integral molida, tratada térmicamente e hidrolizada. Menos de <10 ppm de gluten.
Bevflax flour: It is a uniformly milled golden flax flour. It undergoes a screening process that keeps the product stable throughout its shelf life. This product has been heat treated using a MicroSure™ Plus process. It guarantees a micro log 4.6 reduction and proves to be a safer ingredient.
Freeze-dried fruits: They offer an intense flavor and color, 100% fruit labeling and good cost in use. Great variety and sizes available. Special options for maximum dissolution in aqueous medium.
Smoothee Fruits: Freeze-dried fruit powder from puree. They allow to keep the color, flavor and most of its vitamins. High solubility.
Freeze-dried fruit Drops: Semi-circular drops made with up to 100% fruit juice, with smooth texture and intense flavor. Perfect as healthy snacks. Available in different flavors and formats. Ideal as topping in
ice cream, desserts, etc.
Candied and semi-candied fruit: Made at low temperature to preserve the natural texture, color and flavor of fresh fruit. Available in various formats such as cubes, strips and whole pieces.
Water based: Fillings with fruit content up to 90%. Other options with lower fruit content (30-40%) and longer shelf life are also available. Wide variety of sweet fillings with chocolate or caramel profile, among others. Possibility to be used as fillings, toppings, ripples or interlayers.
Fat base, croquant range: Praline/fatty crunchy filling thanks to the crepe incorporated in its recipe. They are ready to be used directly as a filling or topping and maintain their crunchiness over time. They do not contain palm fat. Wide range of flavors such as blueberry pie, passion fruit, pistachio, lemon pie, speculoos or salted caramel, among others.
Obtained by a slow process of caramelization and drying with which different intensities of color and flavor are obtained with a very fine powder granulometry. They partially replace powdered milk and sugar in the recipe.
The range also includes references without aroma or with special aromatic profiles: toffee, dulce de leche, confiture au lait, etc. Option of caramelized vegetable beverages.
Yogurt powder with different degrees of acidity and types of fat (vegetable or dairy). Other specialties such as crème brûlée, fresh cheese, quark, kefir, or skyr are also available.
From different origins and blends, premium quality. Options to mask residual aftertaste derived from the composition of some applications. Available in organic quality.
Natural colorants, coloring foodstuff or artificial. Powder or liquid.
Natural or synthetic flavors, in powder, liquid or paste format. Tailor-made solutions for new developments, counter-types and even to improve profitability.
Cabosse Naturals®: Reprocessing ingredient from cocoa fruit. Its range of natural ingredients is composed of cocoa fruit juice, pulp (in liquid and powder form) and concentrate.
Honey powder, rice, quinoa and agave syrups.
Oat, rice and millet extract in 100% vegetable origin powder. With great sweetening power that allows to reduce the sugar content, depending on the application.
Spray drying or EVD technology. Different options and granulometries. Specialties such as grana padano, parmigiano reggiano, speck ham, smoked salmon and cuttlefish ink powder, among others.
Umami: Natural substitute for monosodium glutamate that enhances the flavor based on natural ingredients, without additives or yeast extract. Helps to round and enhance the aromatic profile of the final product.
Hi-Booster: Pure yeast extract, based on ingredients of natural origin. Neutral and clean flavor without specific notes or off-flavours.
Sauces and marinades in powder or liquid form, water or oil based.
Vegetables dried by spray drying or EVD technology (removes moisture at low temperature and pressure to obtain high quality ingredients). Wide variety and sizes: pesto powder, artichoke, caper, sundried tomato, etc. Mushrooms specially selected and verified by experts, subjected to an exhaustive revision and cleaning. Variety of species and granulometries.
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