Food & Beverage.Texture you can taste.
Stability you can count on.
From confectionery and dairy to sauces, meat and drinks, hydrocolloids shape how food looks, feels and holds up over shelf life. B&V combines agar, carrageenan, stabilizers and gums for each product and process.
Selected and combined for each food application
What matters in food & beverage.
The functional properties we help you control in this end market.
Texture
From firm, clear jellies to creamy desserts and smooth sauces: gel strength, viscosity and mouthfeel tuned to the product.
Stability
Water binding, low syneresis and stable emulsions and suspensions throughout shelf life.
Process
Grades that dissolve and perform in your process, from pasteurization and continuous lines to sterilization.
Formulation
Hydrocolloids that work with proteins, sugars and salts, including in recipes with reduced sugar or fat.
Where our ingredients work.
A few examples of where B&V hydrocolloids are used. The possibilities go well beyond this list.
Dairy
- Yogurt
- Creams
- Cheese specialties
- Flavored milk
- Milk desserts
- and more
Confectionery & bakery
- Fruit jellies
- Gummies
- Marshmallows
- Glazes
- Fillings
- and more
Fruit
- Jams
- Marmalades
- Fruit preparations
- and more
Ice cream
- Creamy ice cream
- Sorbets
- Frozen desserts
- and more
Sauces & dressings
- Mayonnaise
- Ketchup
- Emulsified sauces
- Sterilized sauces
- and more
Meat products
- Cooked ham
- Sausages
- Meat in jelly
- Pâtés
- and more
Beverages
- Juices
- Nectars
- Smoothies
- Flavored milk drinks
- and more
- A selection of applications.Every formulation is different. Ask us about yours.
Explore the right ingredients.
Open a product page for grades, properties and technical details.
Discuss your application with us.
Tell us about your product, process and target texture. Our team will help you find the right solution.