Preserving canned food requires special and specific processes, which in most cases differ from other common food processes (high temperatures, pressure, low acidity, etc.).
We have:
Aromas & flavors: meat, fish, vegetables, spices and cuisine specific to the six continents.
Ingredients: natural dyes in powder or liquid, water-soluble or fat-soluble.
The result must be effective and not only withstand strong physicochemical parameters, but the end result must be faithful, effective and satisfactory.
You can request comprehensive and individualized solutions
