Which Type of Ingredient?

• Acidity Regulators
    Change or maintain the acidity of foods.
• Added Nutrients
    Improve or maintain nutritional value.
• Anti-Caking Agent
    Allow powder ingredients to flow.
• Antioxidants
    Allow powder ingredients to flow.
• Cereals
    Wheat, corn, rice, barley, millet etc
• Cocoa Derivatives
• Colourings
    Add or restore colour to foods.
• Cultures
• Egg Derivatives
    Give products a consistent texture.
• Emulsifiers
    Give products a consistent texture.
• Firming Agents
    Maintain the uniform dispersion of substances in foods.
• Flavourings - Natural
• Flavourings - Other
    Enhance the existing taste and/or odour of a food.
• Flours
    A fine powder made from cereals or other starchy food sources.
• Foodstuffs
• Foodstuffs - Organic
• Fruit Juices (and Derivatives)
• Gelling Agents
    Modify the texture of the food through gel formation.
• Glazing Agent
    Coating to the external surface of the food.
• Herbs
• Humectants
    Moisture Retainer
• Milk Derivatives
• Oils & Fats
• Preservatives
    Retard the deterioration of food by micro-organisms.
• Raising Agents
    Liberate gases to increase the volume of a food.
• Stabilisers
• Stimulants
• Sweeteners
• Sweeteners - Other
    Replace the sweetness normal provided by sugars in foods.
• Thickeners
    Replace the sweetness normally provided by sugars in food.
• Waters