At TRADES, we offer high-quality baking and pastry ingredients that meet the growing demand for healthy and tasty foods. From fresh, authentic breads to gluten-free options and functional ingredients, we help you create products that meet the needs and desires of today’s consumers.
At TRADES, we offer high-quality baking and pastry ingredients that meet the growing demand for healthy and tasty foods. From fresh, authentic breads to gluten-free options and functional ingredients, we help you create products that meet the needs and desires of today’s consumers.
At TRADES, we offer high-quality baking and pastry ingredients that meet the growing demand for healthy and tasty foods. From fresh, authentic breads to gluten-free options and functional ingredients, we help you create products that meet the needs and desires of today’s consumers.
Discover how our ingredients can make a difference in your products, adapting to the latest bakery and pastry trends.
A wide variety of shapes and sizes, including chips, pieces, chunks, drops, specialty items, and flakes. Baking-stable and sugar-free options are available. Sugar-based or sugar substitute decorations are available in many shapes and colors, as well as functional chocolates: protein-enriched, flavored, vegan, etc. Custom development is available.
Various formats: whole, chopped, powdered, crumble, and crep, among others. Special recipes are available, such as gluten-free, lactose-free, egg-free, RSPO, or UTZ cookies.
Available in a caramelized chopped mix: pumpkin seeds, quinoa, flaxseeds, almonds, hazelnuts, pecans, and toasted coconut. Ideal for use as a garnish or as an ingredient. A wide variety of nougat with chopped nuts or other ingredients.
URC® Fruit: Obtained through a patented process called Ultra Rapid Concentration (URC®). It produces fruit pieces with very low water activity, long shelf life and high fruit content. Bake-stable, no sugar added or 100% fruit options.
Freeze-dried fruit: It offers many benefits: intense flavor and color, labeled as 100% fruit, and good value for the price. Wide variety and sizes.
Complete flours, bran, fiber and wheat germ to provide an interesting nutritional value.
En formato harina o copos, extrusionados o inflados. Disponible harina de avena fabricada a partir de avena 100% integral molida, tratada térmicamente. Menos de <10 ppm de gluten. Opciones de semillas coloreadas.
Grains, legumes, and seeds that have been heat-treated to achieve a crisp, stable texture—without frying or oil—ideal as a topping or ingredient in baked goods, cookies, and crackers. Ready to use, they add crunch, nutritional value, and excellent stability during baking. Available in chopped and whole forms: pumpkin seeds, chickpeas, lentils, buckwheat, oats, and rice.
Wide variety of cereals and degrees of acidity. Its range is classified into classic, concentrated, specialty and organic options. Each reference provides a characteristic aroma, flavor and color. They make it possible to obtain a homogeneous product over time.
Dried using spray drying or EVD technology, which removes moisture at low temperatures and pressures to produce high-quality ingredients. Various options and particle sizes available. Italian specialties include Grana Padano, Parmigiano Reggiano, Speck ham, and smoked salmon.
Mushrooms specially selected and inspected by experts, then thoroughly checked and cleaned. A variety of species and particle sizes.
Vegetables dried using spray-drying or EVD technology, such as powdered pesto, artichokes, pumpkin, and sun-dried tomatoes, among others. Wide variety and sizes.
Herb and Vegetable Pastes: The Natural Herb Blend line consists of preparations made from herbs, vegetables, and spices with a fresh, natural, and artisanal profile. They are produced using HPP (high-pressure, low-temperature) technology, which preserves the freshness, color, and characteristic flavor of the raw ingredients. These are clean-label solutions—free of preservatives and flavor enhancers—and ready to use, with the option to adapt them to allergen-free, kosher, or halal requirements.
Spices and seasonings: Allergen-free or clean-label options are available .
Natural or synthetic flavors, in powder or liquid form. Extensive experience with sweet and savory flavors (such as smoke, umami, and truffle, among others).
Natural and synthetic dyes and food coloring. In powder, liquid, or emulsion form.
Produced through a slow caramelization and drying process that yields varying intensities of color and flavor. The line includes several varieties that are unscented or have special flavor profiles: toffee, dulce de leche, etc.
Powdered yogurt with varying levels of acidity and fat content (plant-based or dairy). Other varieties are also available: crème brûlée, fresh cheese, quark, kefir, skyr, etc.
Honey powder, rice, quinoa and agave syrups, oat, rice and millet extracts in 100% vegetable powdered form.
Microencapsulated additives and extracts for the food industry, particularly for the bakery sector. They offer water- or fat-soluble coatings, microencapsulated ingredients, acids, spice extracts, sugars, oils, and oleoresins that are easy to handle.
Milk protein concentrate 80% and whey protein isolate 90%. Increases protein content and maintains tenderness and bite.
Crunchy and very pleasant flavor. Based on milk protein or legume. Different protein concentrations and granulometries.
Available in varieties such as peas, fava beans, red lentils, and chickpeas, and designed to provide nutritional and functional benefits.
Protein isolates with 70–85% protein content: These are notable for their high protein concentration, neutral flavor, good dispersibility, and low-to-medium viscosity. They are suitable for protein fortification in formulations where the goal is to maintain a controlled texture and sensory profile.
Protein concentrates with 40–60% protein content:They combine a significant protein content with enhanced technological functionality, offering properties such as emulsification, binding, water retention, textural enhancement, and gelation.
Functional solution designed for the enrichment of dairy-based proteins, wheat and natural flavorings, providing a better texture and taste. Allows partial or 100% replacement of flour.
Vitamin and Mineral Premixes: Customized premixes of micronutrients (vitamins, minerals, amino acids) and botanical extracts tailored to the specific requirements of each product: format, health category, and production conditions.
Meltec®: A syrup-like, semi-solid fiber of plant origin that shares the same technological properties as sugar. It helps improve the texture and mouthfeel of reduced-sugar products and functions as a bulking agent. It is allergen-free, flavorless, and water-soluble. It does not impart any sweetness.
Saltec®: Options for reducing sodium in food formulations. Made with potassium chloride or naturally low-sodium sea salt (clean label), enhanced with natural flavors that mask unpleasant notes and enhance the perception of saltiness.
Microsin®: Micronized plant fiber with an ultrafine particle size, containing 78% fiber, designed for fiber enrichment with virtually inert behavior. It acts as a bulking agent and adds solids, improving the nutritional profile with minimal impact on color, flavor, and mouthfeel.
Pre-cooked flours: Clean-label pre-cooked flours produced through a hydrothermal treatment that improves stability and microbiological safety. This process allows for control of the viscosity curve, ensuring consistency in each specific application. Available in organic quality.
Hydrocolloids: A range of functional ingredients based primarily on carrageenans, tara gum, and functional blends, designed to improve the texture, stability, and performance of food products. They act as gelling agents, thickeners, and stabilizers, adapting to different matrices depending on the type of application.
Hi-Smooth®: Flax fiber extracted from seed mucilage; clean label. Allows for the replacement of hydrocolloids. High water-holding capacity. Easily soluble/dispersible, very stable. Excellent gelling and thickening properties.
Hi-Fibre 115: A clean-label blend of plant-based fibers with high water-holding capacity. It adds tenderness, freshness, and resilience. It mimics the mouthfeel of fats and improves texture and stability during freezing and thawing processes.
Hi-Fibre WF: A clean-label blend of plant-based fibers with beneficial properties. It keeps the product softer and reduces breakage. It can replace palm fat on a 1:1 basis, as well as fatty acid mono- and diglycerides or lecithin in cookies.
Hi-Nucleus: Concentrated mixes in powder form that provide structure and texture to gluten-free baked goods. Options designed to enhance mouthfeel, freshness, tenderness, fluffiness, crispness, and more in breads, pizzas, tortillas, puff pastries, and cakes.
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Innovation and consulting for product development in the agri-food sector
