Special diets

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Guar is a strong thickener used widely as a cooking aid. It imparts a softer mouth feel and bigger volume (mixed with xanthan) to the crumb of gluten-free bread and baked products. It also improves shelf life of bread. Ex: gluten-free bakes, thickened beverages

Guar is a strong thickener used widely as a cooking aid. It imparts a softer mouth feel and bigger volume (mixed with xanthan) to the crumb of gluten-free bread and baked products. It also improves shelf life of bread. Ex: gluten-free bakes, thickened beverages

Inulin is a well documented dietary fiber and prebiotic. It can be added to your daily diet. Inulin is a low calorie culinary aid that can mimic fat and cream in desserts (not in filo pastry nor butter in sweet dough). Ex : fiber rich preparations, light low calorie ice cream and custards…

Maltitol is close to the sweetness of sugar but almost two times lighter in calories. It is ideally suited for replacing or reducing sugar in desserts. Ex : pancakes, cakes, creams…

Xanthan gum is a strong versatile thickener used as a cooking aid. It can instantly thicken dressings, beverages (milkshakes...) and mousse yielding more body and a pleasant mouth feel that will be perceived as fatty although no fat is there. Example: low calorie sauces, unctuous milkshake, cream whip mousse, liquid holding bubbles…

Xanthan gum is a strong versatile thickener used as a cooking aid. It can instantly thicken dressings, beverages (milkshakes...) and mousse yielding more body and a pleasant mouth feel that will be perceived as fatty although no fat is there. Example: low calorie sauces, unctuous milkshake, cream whip mousse, liquid holding bubbles…