FRESHMIX BV is a natural product based on a label friendly ingredient: white distilled vinegar. The white distilled vinegar is produced by fermentation using specifically selected food cultures.

Microbial rennet, also known as microbial coagulant or microbial enzyme, is a type of rennet used in the cheese-making process. It is derived from Rhizomucor miehei. This enzyme plays a crucial role in coagulating milk, causing it to separate into curds and whey.

Cheese Making milk clotting enzyme chymosin plays a critical role in the digestion of milk, particularly in aiding the coagulation of milk proteins to form curds. Chymosin is commonly used in the production of cheese, as it helps to separate the curds from the whey and to create the desired texture and flavor in the final product. It is also used in some medical and pharmaceutical applications, such as in the preparation of certain drugs and as a digestive aid for people who are unable to produce sufficient levels of chymosin on their own.

Cultured wheat is an innovative ingredient gaining prominence in the bakery industry for its dual role as a natural preservative and flavor enhancer. Derived from the fermentation of wheat using specific bacteria, such as Propionibacterium freudenreichii, cultured wheat provides a clean-label alternative to synthetic preservatives, responding to consumer demand for healthier and more transparent food options. Its notable antimicrobial properties help extend the shelf life of various baked goods, including breads, pastries, and cookies, making it a versatile solution in modern baking practices.

Cultured Dextrose is a food ingredient produced through a natural fermentation process, mainly from glucose in the presence of food-grade microorganisms such as lactic acid bacteria. The organic acids, natural metabolites and antimicrobial peptides produced during the fermentation process give it natural antibacterial and preservative properties, making it an ideal alternative to Clean Label food preservatives.

ε -Polylysine (ε-poly-L-lysine) is produced by the fermentation of Streptomyces albulus. It has high antibacterial activity when its molecular weight is between 3600-4300, but loses activity when its molecular weight is less than 1300. Pale yellow powder, hygroscopic, almost odorless is an ideal natural antimicrobial to prolong the shelf life, with a high natural antimicrobial activity against a wide range of fungi, Gram-positive and Gram-negative bacteria, and their spores.