You have a formula.
We can make it better.
From cleaning up labels to adding improved stability and texture to reducing end-product cost, we offer multiple formula-optimizing solutions to enhance your product.
OptiSol™ 1000 A natural emulsifying agent that delivers improved stability and texture in many applications, and simplifies labels. Learn more
OptiSol™ 1100 A whey protein ingredient designed to replace eggs in bakery products, offering easier handling, moisture retention, improved texture and cost reduction. Learn more
OptiSol™ 1200 An all-natural oxidation manager, flavor and color protector and yield enhancer for use by meat processors wanting to improve product acceptability with clean labels. Learn more
Optisol™ 2000 A unique binding system that reduces sugar by up to 50%. Ideal for chewy granola bars, baked bars and cereal clusters. Learn more
OptiSol™ 5000 A patent-pending ingredient system that improves labels by replacing gum systems and stabilizers in gluten-free products while improving crumb structure and texture of baked goods, improving shelf life with excellent moisture and providing a clean flavor profile. Learn more
OptiSol™ 5100 A patent-pending ingredient system that helps manage and control moisture in breads. It can be used to extend shelf life as well as improving loaf volume, crumb structure, texture and overall eating quality. Learn more
These statements have not been evaluated by governmental or regulatory authorities. These products are not intended to diagnose, treat, cure or prevent any disease. Companies marketing foods or dietary supplements containing any of the bulk ingredients listed herein should seek appropriate regulatory counsel for product claims and formulation.