Products

BDF PROBIND® CH 2.0 is Increases gel strength, facilitating protein meshing; Reduces syneresis. Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and reducing final product costs; Increases creaminess, helping to lower cream content; Helps to eliminate gums and gelatin; Increase creaminess and texture in products with a low fat content

BDF Natural Ingredients S.L. Binder 2.0 Is Allows the creation of new, vegan or vegetarian products. Provides structure and mouthfeel to a wide range of products. Structured burgers can be cut, frozen or cooked without loosing its shapeSuitable for Halal and Kosher labeling.

BDF Natural Ingredients S.L. Binder 1.0 Is Suitable for reducing the fat content in a final product or for substituting animal (saturated) fat for vegetable (unsaturated) fat.

BDF Probind® MB 3.0 is Improves meat texture and bi