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Products

Winecrush Technology Inc.

FoodApplications

Bakery

Dairy

Dairy Substitutes

Dairy Substitutes

Desserts & Fruit Preparations

Desserts & Fruit Preparations

Meat Substitutes

Meat Substitutes

Meat, Poultry & Seafood

Meat, Poultry & Seafood

Savory & Culinary

Savory & Culinary

Other Food Applications

Other Food Applications

2 Products found on Winecrush Technology Inc. in Food

TDSWith TDS

Winecrush Ruby Purée banner

Winecrush Ruby Purée

Ingredient Name:Grape Pomace Extract
Labeling Claims:Sustainable, Allergen-free, Non-GMO, Vegan
Certifications & Compliance:EU Compliant
Physical Form:Puree
Features:Imparts Flavor, Texturizing, Enhanced Shelf Life, Non-Irradiated, Low Sodium, Free of Major Allergens, Superior Performance, Consistent Taste, Improves Flavor Release, Improved Mouthfeel, Balanced Nutrition, Fiber Enrichment, Sugar Reduction, Antioxidant Properties, Fermented

Winecrush Ruby Purée is derived from red grape skins, seeds, and sediment associated with wine process . Food formulations that are compatible are darker tone formulations such as beef analog, sauces, and desserts. ➢ Sodium Reduction of up to 80% in some formulations.➢ Sugar Reduction up to 50% in some formulations.➢ Aroma enhancement of pre-cooked food formulations.➢ Improvement of texturization and better mouthfeel.➢ Flavor masking bitter notes such as protein variants.➢ Heightening and extending spice and sweet flavors.➢ Color enhancement

Winecrush Gold Purée banner

Winecrush Gold Purée

Ingredient Name:Grape Pomace Extract
Labeling Claims:Sustainable, Allergen-free, Non-GMO, Vegan
Certifications & Compliance:EU Compliant
Physical Form:Puree
Features:Imparts Flavor, Texturizing, Enhanced Shelf Life, Non-Irradiated, Low Sodium, Free of Major Allergens, Superior Performance, Consistent Taste, Improves Flavor Release, Improved Mouthfeel, Balanced Nutrition, Fiber Enrichment, Sugar Reduction, Antioxidant Properties, Fermented

Winecrush Gold Purée is derived from white grape skins, seeds, and sediment associated with wine Process. Food formulations that are compatible are light tone formulations such a plant-based cheese, yogurt, and chicken analogs.➢ Sodium Reduction of up to 80% in some formulations.➢ Sugar Reduction up to 50% in some formulations.➢ Aroma enhancement of pre-cooked food formulations.➢ Improvement of texturization and better mouthfeel.➢ Flavor masking bitter notes such as protein variants.➢ Heightening and extending spice and sweet flavors.