From yogurt and ice cream to sauces and meat products, our BIVI systems are developed around each application. A quick guide to the range.
BIVI is the B&V range of stabilizing systems: blends of selected hydrocolloids and gums, combined where needed with emulsifiers, thickeners and functional ingredients.
Three application areas
Dairy & beverages: BIVI Yog, Cream, Cioc and Drink. Desserts & confectionery: BIVI Mousse, Ice, Whip System and Jelly. Sauces & meat products: BIVI Maio, Sauce, Ketch and Meat.
Built around your formulation
Each system can be adapted to recipe, process and target texture, including products with reduced sugar or fat.
Keep reading
Agar vs gelatin: what changes when you switch to a plant-based gelling agent
Agar sets faster, holds its shape at higher temperatures and comes from seaweed. Here is what to consider when replacing gelatin.
Read more →
From seaweed to finished agar: inside our value chain
Seaweed sourcing and initial extraction in Vietnam, production and quality control in Italy. How we oversee every step of the agar value chain.
Read more →