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Winecrush Technology Inc.

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Food Ingredients
Food Ingredients

2 Products found on Winecrush Technology Inc.

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Winecrush Gold Purée banner
Winecrush Technology Inc. company logo
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.
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Winecrush Ruby Purée banner
Winecrush Technology Inc. company logo
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
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