At TRADES, we offer a range of quality savory ingredients, from meat and fish to sauces and ready meals. Our products adapt to current trends, such as the search for healthy and sustainable ready meals, low-calorie sauces and the growing interest in vegan alternatives.
Want to learn about our savory solutions? Discover how our ingredients can make a difference in your products.
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 natural ingredients. Neutral and clean flavor without specific notes or off-flavours.
- Vegetables dried by spray drying or EVD technology (removes moisture at low temperature and pressure to obtain high quality ingredients). Great variety and sizes such as pesto powder, artichoke, caper or sundried tomato, among others.
- Mushrooms specially selected and verified by experts, subjected to an exhaustive review and cleaning. Variety of species and granulometries.
- Spray drying or EVD technology. Different options and granulometries. Specialties such as grana padano, parmigiano reggiano, speck ham, smoked salmon or cuttlefish ink powder, among others.
URC® Fruits: Obtained through a patented process called Ultra Rapid Concentration (URC®). It achieves fruit pieces with very low water activity, long shelf life and high fruit content. Baking-stable, no sugar added or 100% fruit options.
Freeze-dried fruits: Offer multiple benefits: intense flavor and color, 100% fruit labeling and good cost in use. Wide variety and sizes.
- Customized fillings, toppings, creams and sauces, oven, freeze and thaw stable. Available with vegetable or fruit pieces to add flavor and color while maintaining controlled microbiological properties. Perfect for seasoning pastas, pizzas, focaccias or for mixing with cheese, among others.
- Yogurt powder with different degrees of acidity and types of fat (vegetable
or dairy).
- Caramelized milks obtained by a slow process of caramelization
and drying with which different intensities of color and flavor are obtained, such as toffee or dulce de leche. Ideal for making gravy type sauces.
- Other specialties such as crème brûlée, fresh cheese, quark, kefir or skyr.
Vegan options available.
- Available in powder, paste and liquid form. Slow cooking elaboration process. Wide variety of flavor and color: beef, poultry, fish, seafood, vegetables, etc. Low salt, clean label, no HVP or yeast extracts or vegan options, among others.
- Natural or synthetic flavors, in powder, liquid or paste format. Tailor-made solutions for new developments, counter-types and even to improve profitability.
- Natural and synthetic colorants and coloring foodstuff. In powder or liquid form.
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 thermal treatments. The treatment deodorizes the product so as not to contribute strange flavors.
Hi Smooth®:Flax fiber extracted from the mucilage of the seed. Allows the substitution of hydrocolloids such as xanthan gum or carrageenans. High water retention capacity. Easily soluble/dispersible, very stable. Excellent gelling and thickening properties. Helps to keep particles in suspension. Multiple applications such as sauces, fillings, batters, egg reduction and processed meat.
Hi Fibre 115®: Mixture of vegetable fibers with high water retention capacity. Allows the formation of irreversible gels resistant to heat treatment. Simulates the mouthfeel of fats, improves texture and stability in freezing or thawing processes. Multiple applications such as sauces, creams, pastes or vegan products like sausages or hamburgers.
Hi Modi Flour M®: Physically treated corn flour. It acts as a thickener or emulsifier, depending on conditions. It has water retention capacity, reducing syneresis during freezing or thawing. In sauces it improves creaminess, provides pulpy effect and can replace part of the fat. Neutral flavor.
Hi Nucleus XP: Replacement of gluten in dough, it provides strength and cohesion to the dough while maintaining a good texture and mouthfeel.
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. Ideal for applications such as sauces, fillings or meat products, among others.
X-Tra Guard®: Botanical extract obtained from rowan berry. Contains naturally occurring sorbic acid. Extends shelf life and helps fight mold growth in various applications such as meat and plant-based preparations or fillings. Gluten-free option available.
Pea-based, of various sizes and protein concentrations.
Protein isolates (80-90%). They are useful for protein enrichment, egg replacement, water retention, gelling and emulsifying function.
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.
Spraydried milk protein concentrate and isolate. Source of native casein. Easy dispersion and solubility. Thermally stable. Rich in calcium.
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.
Meltec®: Semi-solid fiber of vegetable origin similar to syrup, which shares the
same technological properties as sugar. Helps to improve texture, mouthfeel in reduced sugar products and functions as a bulking agent. Allergen-free, tasteless and water-soluble. Does not contribute sweetness.
Hi Fibre WF®: Natural vegetable fiber, with functional properties such as fat absorption within a gelled matrix. It increases consistency and avoids syneresis. It can replace palm fat 1:1 or mono and diglycerides of fatty acids, depending on the application. Ideal for applications such as sauces, spreads, pates and fat blocks, among others.
Agrain bagasse flour: Upcycled flour made from beer bagasse that preserves the aromas developed in the malting mash. With a very interesting nutritional profile: 20% protein, 60% dietary fiber, 9 essential amino acids, rich in vitamins and minerals. It can be obtained from more than 160 different types of beer with which to obtain a characteristic color and aroma.
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.
Ultrafer® Iron: Iron encapsulated by Sucrosomial® technology. It offers greater protection, absorption and tolerance of the mineral, avoids typical side effects and ensures a neutral taste.
BE VEG N22®: Powdered preparation that allows the preparation of 100% vegan chicken nuggets or fillets with the same juicy texture as the traditional ones.
Allergen-free, versatile and easy to batter.
VEGANEEZ®: Vegetable powder solution developed to produce vegan mayonnaises and sauces, with a texture identical to conventional options. Clean label and allergen free. Active in cold conditions and resistant to high shear, acidity and temperature processing. Two options are available depending on the fat content of the final application and the desired texture.
BE VEG FRITTATA®: Vegetable powdered egg substitute in applications such as omelets, quiches or similar. Neutral flavor and color, easy to combine with other ingredients.
HI VEG PR001®:Semi-finished product in powder form capable of creating a vegan alternative to Parmesan-style cheese. Comparable taste and texture, it can even be grated or sliced and melts on the plate.
HI 50 TECH®: 50% replacement of psyllium fiber to reduce the impact of price fluctuations, availability, allergens and in-process variations.
Coating System: Coating for French fries and vegetables that improves crispiness and heat retention inside.
Encapsulations:Microencapsulated additives and extracts for the food industry, especially for the meat and fish sector and for vegetarian and vegan alternatives. They offer water or fat soluble coatings, microencapsulates, spice extracts, oils and oleoresins that are easy to handle.
Based on wheat, legumes or cereals.
Special to withstand UHT or instant rehydration treatments. Organic and baby food options. Wheat or legume based. Also available egg-free options for vegans.
Quick cooking solutions (2-10min), in hot water or cold rehydration. Also available options for instant cup. In conventional or organic quality. Possibility to enrich with vitamins and minerals.
Crunchy and naturally treated ingredients, without frying, to be consumed without any further processing. They improve the nutritional profile of the products and can be used as snacks. Possibility of flavoring.
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We offer natural ingredients and cost-effective solutions to our customers.
Innovation and consulting for product development in the agri-food sector
