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The Role of Fermentation in the Food Industry
20 April
2026
The Role of Fermentation in the Food Industry By: Anton 

Fermentation is no longer just a traditional processing method. In food manufacturing, it has become a tool for controlling quality, building differentiated products, and developing new ingredient platforms. Its value depends not on image, but on process discipline and reproducibility. This article examines where fermentation creates business value and where its limits begin.    Read More

Evolution of Plant-Based Milk: Technology, Taste and Choice
16 October
2025
Evolution of Plant-Based Milk: Technology, Taste and Choice By: Anton 

Plant-based milk has moved from kitchen tradition to industrial precision. This article explains why barista formulas hold microfoam, how oat sweetness appears without added sugar, and what “plant-based drink” means on packs. We compare protein, texture and allergens across bases and show where buffers and enzymes matter. Practical checklists help you choose for daily use or a busy bar.    Read More

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