solutions for savoury

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.

Ingredients for Savoury

Want to learn about our savory solutions? Discover how our ingredients can make a difference in your products.

Trends

Meat alternatives
Sustainability
Labeling
transparent and
traceable (meat products)
International and exotic flavors (sauces and prepared dishes)

Ingredients for salty foods

  • CLEAN LABEL FLAVOR ENHANCER
    Umami ingredient is a natural substitute for monosodium glutamate. It enhances the flavor based on natural ingredients, without additives or yeast extract. It helps to round and enhance the aromatic profile of the final product.
  • DEHYDRATED VEGETABLES AND MUSHROOMS
    Vegetables dried by spray drying or EVD technology (removes moisture at low temperature and pressure to obtain high quality ingredients). Great variety and sizes: pesto powder, artichoke, caper, sundried tomato, etc.
    Mushrooms specially selected and verified by experts, with a high degree of cleanliness (2 revisions). Variety of spices and granulometries.
  • MEATS, FISH AND DEHYDRATED CHEESES
    Spray drying or EVD technology. Different options and granulometries. Specialties: grana padano, parmigiano reggiano, speck ham, smoked salmon, cuttlefish ink powder. etc.
  • SPICES, SEASONINGS AND MARINADES
    Powdered or liquid, water or oil based seasonings and marinades.
  • DRIED FRUITS
    Obtained by different technologies: atomization, URC®, lyophilization or EVD.
  • MILK SPECIALTIES
    Powdered yogurt 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: toffee, dulce de leche, coffee, etc. Ideal for making gravy-type sauces. Other specialties are also available: crème brûlée, fresh cheese, panna cotta, quark, kefir, skyr, etc. Lactose-free and vegan options available.
  • AROMAS AND COLORANTS
    Natural or synthetic flavors, powder or liquid. Natural and synthetic colorants and coloring foodstuff. Powder or liquid.
  • CLEAN LABEL TEXTURE ENHANCEMENT
  • HI SMOOTH®
    Fibers obtained from flax, with easy solubility and dispersibility. It has different functionalities: gel and foam formation, suspension stability and emulsifying capacity. Can substitute different hydrocolloids such as xanthan gum, carrageenans, guar gum, etc. Applications: sauces, fillings, batters, egg reduction and processed meat.
  • HI FIBRE 115®
    Combination of physically treated 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. Applications: sauces, creams, pastes, or vegan products such as sausages or hamburgers.
  • HI MODI FLOUR M®
    Physically treated corn flour. 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.
  • VEGETAL FIBERS
    Several types available depending on water holding capacity.
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  • GLUTEN-FREE PREGELATINIZED FLOURS
  • RICE
    They act as thickeners or emulsifiers, generating gel structures or providing creaminess. They help to reduce syneresis during freezing or thawing. Neutral flavor.
  • LEGUME PRODUCTS
    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 impart off-flavors.
  • SALT REDUCTION
  • SALTEC®
    Options to reduce sodium in food formulations. Based on potassium chloride or natural sea salt (clean label), enhanced with natural flavors that mask unpleasant notes and enhance the perception of the salty taste.
  • SUGAR REDUCTION
  • MELTEC®
    Semi-solid fiber of vegetable origin without added sugar, but with the same technological properties. Helps to improve texture, mouthfeel in sugar-reduced products and functions as a bulking agent. Allergen-free, neutral flavor and water soluble. Does not contribute sweetness.
  • FAT REPLACER
  • HI FIBRE WF®
    Natural vegetable fiber, with functional properties such as water retention and fat absorption within a gelled matrix. Increases consistency and avoids syneresis. Can substitute 1:1 palm fat or mono and diglycerides of fatty acids, depending on the application. Applications: sauces, spreads, pates and fat blocks.
  • EXTENSION OF USEFUL LIFE
  • HI SHIELD®
    Based on fermented corn or wheat flours. Contain 20% propionic acid of natural origin. Mild flavor and light acidic notes. It prolongs the shelf life of the final product, enhances flavor and reduces salt content. Applications: sauces, fillings, cheese analogues, gnocchis, etc.
  • HI SHIELD COMPLEX®
    Ingredient based on vegetable extracts of orange and rosemary. Helps to round out the aromatic profile of the preparation and extend the shelf life of the product. Applications: sauces, fillings, meat products, etc.
  • XTRA GUARD®
    Botanical extract obtained from rowan berry. Naturally contains sorbic acid. Extends shelf life and helps to combat mold growth in various applications: meat and plant-based preparations, fillings, etc. Gluten-free option available.
  • PROTEIN
  • VEGETABLE PROTEIN TEXTURIZED PRODUCTS
    Pea-based, of various sizes and protein concentrations.
  • LEGUME PROTEIN CONCENTRATES AND ISOLATES
    Protein concentrates (55-60%) and protein isolates (80-90%). They are useful for protein enrichment, egg replacement, water retention, gelling and emulsifying function. Availability of deodorized references. Options: pea, bean, chickpea and lentil.
  • MICRO PROTEIN P6® 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.
  • SOLUTIONS BETTER FOR YOU
  • 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.
  • MICROSIN®
    Micronized vegetable fibers of ultra-fine granulometry, with neutral taste and odor. They can be used for fiber enrichment and act as bulking agent and binder.
  • PLANT-BASED PREPARATIONS
  • 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 for making 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®
    Powdered vegetable preparation to substitute egg 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.
  • OTHER SOLUTIONS
  • VEGETAL GUT
    Preformed alginate-based casings, similar in appearance to natural casings. Improves yield and avoids line breaks, unlike dry casings.
  • COUS COUS
    Based on wheat, legumes or cereals.
  • TECHNOLOGICAL PASTES
    Special to withstand UHT or instant rehydration treatments. Organic and baby food options. Wheat or legume based. Also available egg-free options for vegans.
  • CEREALS AND LEGUMES QUICK COOKING
    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.
  • CEREALS AND LEGUMES READY TO EAT (CRUNCH)
    Crunchy and naturally treated ingredients (not fried), to be consumed without any further treatment. They improve the nutritional profile of the products and can be used as snacks. Possibility of flavoring.

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Discover the latest trends at Savoury

We review the key trends in functional food and supplements in Spain.
We review our participation as exhibitor in the last edition of Nutraceuticals 2024, together with Abyss Ingredients, Alesco and Biotis.
The ProSweets Cologne trade fair brings together the industrial know-how of the confectionery and snack industry. The Trades team attended to learn about the latest developments in the sector and to meet with our represented companies.

About Trades

We offer natural ingredients and cost-effective solutions to our customers.

Services

Innovation and consulting for product development in the agri-food sector