CATALOG
Ingredients for Savoury
Want to learn about our savory solutions? Discover how our ingredients can make a difference in your products.
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.
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.
HI BOOSTER: Pure yeast extract made from natural ingredients. Neutral, clean flavor with no specific notes or off-flavors.
- 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.
Dried using spray-drying or EVD technology. Various options and particle sizes. Specialty products such as Grana Padano, Parmigiano Reggiano, Speck ham, smoked salmon, and powdered cuttlefish ink, among others.
Liquid and powdered culinary bases that add depth and authentic flavor, produced using cooking processes similar to traditional methods, which can take up to 3 days. They help reduce production time and energy consumption while maintaining a consistent flavor profile from batch to batch. The range includes beef, poultry, vegetable, and fish bases, with low-sodium, clean-label, allergen-free, kosher, halal, and organic options.
Natural Herb Blends Line: Preparations made from herbs, vegetables, and spices with a fresh, natural, and artisanal profile. Produced using HPP (high-pressure, low-temperature) technology, which preserves the freshness, color, and characteristic flavor of the raw ingredients. These are clean-label, ready-to-use solutions free of preservatives and flavor enhancers, and they can be adapted to meet requirements such as allergen-free, kosher, or halal.
Marinades: A wide range of dry and liquid marinades, water- or oil-based, with different flavor profiles and custom formulations. Designed to add flavor, color, and visual appeal. Versatile for use with meat, fish, and other savory dishes.
Seasonings and Sauces: Blends of spices, herbs, and other culinary ingredients developed to give each recipe a distinct identity and consistent flavor profiles. A versatile range featuring classic and international flavors, as well as salt-free, low-sodium, and clean-label options, suitable for prepared dishes, sauces, meats, and plant-based alternatives.
Natural or synthetic flavors, in powder, liquid, or paste form. Customized solutions for new product development, alternative flavors, and even to improve profitability. Extensive experience with smoke, umami, and truffle flavors, among others.
Natural and synthetic dyes and food coloring. In powder, liquid, or emulsion form.
- Yogurt powder with different degrees of acidity and types of fat (vegetable
or dairy).
• Caramelized milk products obtained through a slow process of caramelization
and drying, which yields different intensities of color and flavor, such as toffee or dulce de leche. Ideal for making gravy-style sauces.
• Other specialties such as crème brûlée, queso fresco, quark, kefir, or skyr. Vegan options available.
They offer numerous benefits: intense flavor and color, labeled as 100% fruit, and good value for the price. Wide variety and sizes.
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. Suitable for meat products, sauces, and prepared foods.
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 every specific application. They act as thickeners or emulsifiers, forming gel structures or adding creaminess. They help reduce syneresis during freezing or thawing and are stable under heat treatment. Available in organic quality. Ideal for soups, creams, sauces, etc.
Rice: A very wide range, tailored to each type of product. Neutral in flavor.
For legumes: The treatment deodorizes the product to prevent any off-flavors.
Hi Smooth®: Flax fiber extracted from seed mucilage. Provides a clean-label substitute for hydrocolloids. Has high water-holding capacity. Easily soluble and dispersible, and very stable. Excellent gelling and thickening properties. Helps keep particles in suspension. Ideal for a wide range of applications, such as sauces, fillings, batters, and processed meats.
Hi Fibre 115®: A clean-label blend of plant-based fibers with high water-holding capacity. It forms irreversible gels that are heat-stable. It mimics the mouthfeel of fats and improves texture and stability during freezing and thawing processes. It has a wide range of applications, including sauces, creams, pastas, and vegan products such as sausages and burgers.
Hi Modi Flour M®: Physically treated corn flour (clean label). Acts as a thickener or emulsifier, depending on the conditions. It has water-retention capacity, reducing syneresis during freezing or thawing. In sauces, it enhances creaminess, provides a pulpy texture, and can partially replace fat. Neutral flavor.
Hi Nucleus XP: A gluten substitute for pasta that adds strength and cohesion to the dough while maintaining a good texture and mouthfeel.
Pea-based, of various sizes and protein concentrations.
Available in varieties such as peas, fava beans, red lentils, and chickpeas, these products are designed to provide nutritional and functional value in applications such as meat and meat-alternative products, sauces, fillings, and other savory dishes.
Isolates: Protein content of 70–85%. They are characterized by their high protein concentration, neutral flavor, good dispersibility, and low-to-medium viscosity. Suitable for protein fortification in formulations where the goal is to maintain a controlled texture and sensory profile.
Concentrates: Protein content of 40–60%. They combine a significant protein content with enhanced technological functionality, offering properties such as emulsification, binding, water retention, textural enhancement, and gelling.
Solmiko® HD MPC 80 (80%) and Solmiko® HD MPI (85%): Spray-dried milk protein concentrate and isolate. Source of native casein. Easily dispersible and soluble. 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®: A syrup-like, plant-based semisolid fiber that shares the same technological properties as sugar. It helps improve texture and mouthfeel in reduced-sugar products and acts as a bulking agent. It is allergen-free, flavorless, and water-soluble. It does not impart 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.
Hi-Car: Plant-based fiber with >85% fiber content, highly soluble, and a neutral sensory profile. Ideal for adding fiber and solids to sauces, soups, and other formulations without compromising flavor, texture, or processability.
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.
Vitamin and mineral premixes:
Customized micronutrient premixes (vitamins, minerals, botanical extracts) tailored to the specific requirements of each product (format, health category, production conditions).
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 (2–10 min), in hot water or cold rehydration. Options also available for instant cups. Available in conventional or organic varieties. Can be fortified with vitamins and minerals. Options also available for instant cups.
Legumes and grains that have been heat-treated to achieve a crisp, stable texture—without frying or oil—making them ideal for use as toppings in savory dishes or as ready-to-eat snacks. They add crunch, nutritional value, and excellent stability. Available in chopped and whole forms: pumpkin seeds, quinoa, chickpeas, lentils, buckwheat, oats, rice, and more.
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