Culinary
Applications

MAK Food Company supplies fruit concentrates, purees, preparations and functional ingredients for jam and spread manufacturers. Our solutions support flavour, colour, fruit character, sweetness and texture, with ingredient selection based on Brix, pH, viscosity, gel formation, heat treatment and the desired finished-product profile.

MAK Food Company supplies fruit-based, botanical and functional ingredients for marinade manufacturers. Our solutions can support flavour, acidity, colour, sweetness and product differentiation, with ingredient selection based on pH, solubility, viscosity, heat stability and compatibility with meat, plant-based and ready-meal applications.

MAK Food Company supplies fruit-based, vegetable-based and functional ingredients for ready-meal manufacturers. Our solutions support flavour, colour, acidity, texture and consistency across chilled, frozen and ambient products, with ingredient selection based on viscosity, heat treatment, pH, processing conditions and the desired finished-product profile.

MAK Food Company supplies fruit concentrates, purees, extracts and functional ingredients for sauce and dressing manufacturers. Our solutions support flavour, colour, acidity, sweetness and texture, with ingredient selection based on pH, viscosity, emulsion compatibility, heat treatment and the desired sensory profile of the finished product.

MAK Food Company supplies fruit-based, vegetable-based, botanical and functional ingredients for savoury applications. Our solutions support flavour development, colour, acidity, sweetness and texture in diverse food concepts, with ingredient selection based on pH, viscosity, solubility, heat treatment and compatibility with the target formulation.

MAK Food Company supplies fruit-based, vegetable-based and functional ingredients for soup manufacturers. Our solutions support flavour, colour, acidity, body and consistency in chilled, frozen and ambient soups, with ingredient selection based on viscosity, solubility, heat treatment, pH and compatibility with the target recipe.