Products in Functional Additives: Salad Dressing

Captivating & fragrant. Gently crushed orange blossom essence steeped with naturally sweet muscat juice. Patiently crafted and simply delicious in every way. Like drinking flowers and sunshine. Spritz over blood orange and jicama salad. Toss with diced tropical fruits, jalapeño and red onion over salmon. Drizzle over gorgonzola cheese on sliced baguette. Blend with O Meyer Lemon Olive Oil and soy sauce on Asian chicken salad. Make a divine shrub with water, agave and orange slice. SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

Our Chocolate Jalapeño Barrel-Aged Condimento is made for us by one of the most renowned makers of Balsamic Vinegars in Italy. It is made in Modena, Italy using traditional methods. First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks. The resulting concentrated grape must is then blended with a small amount of premium aged wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks.Natural flavoring is then added to the resulting Condimento which has a glossy and viscous dark brown color, with beautiful orange reflections. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.Our Chocolate Jalapeno Condimento should not be used as an ingredient when cooking, as heat might affect the balance of sweet and sour and cause bitterness. It can and should, however, be used after cooking. It is perfect for finishing stews, risottos, scallops, grilled meats and fish. It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream. It is ideal for barbecuing as well.Product of Italy.Contains Naturally Occurring Sulfites.

Prosecco is an Italian sparkling wine (similar in style to Champagne). This outstanding wine vinegar is obtained exclusively from acetic fermentation of Prosecco wine. The this crisp, refreshing and tart vinegar is perfect for vinaigrettes, or whisked in with Dijon mustard and herbs for an amazing marinade for grilled chicken.Product of Italy.Contains Naturally Occurring Sulfites.

Chlorella vulgaris is a 3 billion years old unicellular microorganism. This green microalga was already consumed by the Aztecs and is nowadays considered a superfood. Our Smooth Chlorella has been specifically developed to address the technical and organoleptic challenges of food supplement formulation. It is not genetically modified. Its light green color and its light odor and taste allow a good integration in the product. The stability of our Chlorella vulgaris strain and the use of closed production process allow us to offer a standardized, repeatable and free from contaminant product.

RiceTrin™ 10 is rice maltodextrin produced by a natural enzymatic process. It provides a functional carbohydrate nutrient source for many types of product applications, including but not limited to; soups, sauces, salad dressings, dips, beverages, confections, baked goods, nutritional snacks, dietary supplements, frozen foods and meats. Manufactured in the USA.

Organic Red Wine Vinegar 9% Acidity is made from 100% organic ingredients with a deliciously warm aroma and a clean rounded flavor. The De Nigris Organic Line maintains the quality of the traditional products and utilizes agricultural processes.

NatureIn® VK is our potassium-based liquid vinegar designed for products where low sodium is desired while maintaining or improving quality, safety, and shelf life. This product is clean-label and naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Our Chocolate Marshmallow Barrel-Aged Condimento is made for us by one of the most renowned makers of Balsamic Vinegars in Italy. It is made in Modena, Italy using traditional methods. First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks. The resulting concentrated grape must is then blended with a small amount of premium aged wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks.Natural flavoring is then added to the resulting Condimento which has a glossy and viscous dark brown color, with beautiful orange reflections. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.Our Chocolate Marshmallow Condimento should not be used as an ingredient when cooking, as heat might affect the balance of sweet and sour and cause bitterness. It can and should, however, be used after cooking. It is perfect for finishing stews, risottos, scallops, grilled meats and fish. It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream. It is ideal for barbecuing as well.Product of Italy.Contains Naturally Occurring Sulfites.

NatureIn® V is the original and most consistent buffered liquid vinegar on the market. It is a clean-label product naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

EPOLYLY® is pure ε-Poly-L-lysine derived naturally from the fermentation of Streptomyces albulus PD- 1. It is an ideal natural broad-spectrum antimicrobial for extending shelf life of a variety of foods and beverages.

This all-natural, Pineapple White Barrel Aged Balsamic Condimento is made for us by one of the most renowned makers of Balsamic Vinegars in Italy. It is made in Modena, Italy using traditional methods. First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks. The resulting concentrated grape must is then blended with a small amount of premium aged white wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks.Natural Pineapple flavoring is then added to the resulting White Balsamic Condimento and a clear colored balsamic is made which is popular for dishes where the dark color of a red balsamic is not desired. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.Our Pineapple White Barrel Aged Balsamic Condimento should not be used as an ingredient when cooking, as heat might affect the balance of sweet and sour and cause bitterness. It can and should, however, be used after cooking. It is perfect for finishing stews, risottos, scallops, grilled meats and fish. It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream.Product of Italy.Contains Naturally Occurring Sulfites.

The main bioactive compound in apple cider vinegar is acetic acid (ethanoic acid), a short-chain fatty acid. It also contains polyphenols, flavonoids, chlorogenic acid, citric acid, malic acid, lactic acid and tartaric acid.

Organic Apple Cider Vinegar 5% Acidity is an elegant balance of sweet & tart. It is used in marinades or splash onto your favorite salad.DRUMSFST63Size: 58 gal

NatureIn® V OV is made with organic vinegar. It is the organic version of the original and most consistent buffered liquid vinegar on the market. This product is clean-label and naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

NatureIn® LV1-IP is the identity-preserved version of our naturally-derived vinegar and lemon juice concentrate combination. It is designed to provide superior antimicrobial and quality-enhancing properties. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Our Barrel-Aged Condimento is made for us by one of the most renowned makers of Balsamic Vinegars in Italy. It is made in Modena, Italy using traditional methods. First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks. The resulting concentrated grape must is then blended with a small amount of premium aged wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks.Natural flavoring is then added to the resulting Condimento which has a glossy and viscous dark brown color, with beautiful orange reflections. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.Our Condimento should not be used as an ingredient when cooking, as heat might affect the balance of sweet and sour and cause bitterness. It can and should, however, be used after cooking. It is perfect for finishing stews, risottos, scallops, grilled meats and fish. It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream. It is ideal for barbecuing as well.Product of Italy.Contains Naturally Occurring Sulfites.

NatureIn® VC-IP is the identity-preserved version of our low-pH buffered liquid vinegar. It is designed for applications with a low pH and is a clean-label product naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Shafi Gluco Chem Conventional Tapioca Starch is extracted from the root of the plant species Manihot esculenta. Tapioca starch is found in the cells of the tubers. The starch is recovered by wet grinding the washed roots and continuous rewashing, resulting in a pure carbohydrate.

Exandal Corporation Tara Gum Powder Medium Viscosity is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum.

Our Honey Chlorella has been specifically developed to address the technical and organoleptic challenges of food formulation. It is not genetically modified. Its yellow color and its light odor and taste allow a good integration in food matrix. The stability of our Chlorella vulgaris strain and the use of closed production process allow us to offer a standardized, repeatable and free from contaminant product.

Our Blood Orange Balsamic Condimento is made for us by one of the most renowned makers of Balsamic Vinegars and Balsamic Vinegar Condimento in Italy. It is made in Modena, Italy using traditional methods. First quality grape must, which is obtained from whole pressed grapes from locally grown late-harvested varietals, particularly Trebbiano and Lambrusco, is reduced by roughly half and left to ferment naturally for up to three weeks. The resulting concentrated grape must is then blended with a small amount of premium aged wine vinegar to balance the acidity and matured and further concentrated for a minimum of 18 months in Slavonia Oak casks.Natural Blood Orange flavoring is then added to the resulting Balsamic Condimento which has a glossy and viscous dark brown color, with beautiful orange reflections. It has a velvety texture and a slight fruity sweetness, balanced 4.5% acidity and mellow oak undertones.Our Blood Orange Balsamic Condimento should not be used as an ingredient when cooking, as heat might affect the balance of sweet and sour and cause bitterness. It can and should, however, be used after cooking. It is perfect for finishing stews, risottos, scallops, grilled meats and fish. It is, of course, also extraordinary over fresh cut berries, melon, aged cheeses and vanilla ice cream.Product of Italy.Contains Naturally Occurring Sulfites.

EPOLYLY® L25 is a pure ε-Poly-L-lysine concentrate derived naturally by fermentation of Streptomyces albulus PD-1, which is produced to reach high antimicrobial activity against fungi, Gram-positive and Gram-negative bacteria. It is an ideal broad- spectrum natural antimicrobial for extending shelf life of a variety of foods.

DV® IP is the identity-preserved version of the original and most consistent buffered dry vinegar on the market. It is ideal for use in a variety of food matrices. This product is clean-label and naturally-derived from vinegar.Our DV® (Patent U.S. 11,696,587) products are used in meat, poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to:Improve shelf life and reduce food waste.Control yeast and mold growth.Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp.Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Organic White Wine Vinegar 6% Acidity is made from 100% organic ingredients. It is a perfect base for a wide range of dishes including soups, marinades, and dressings. The De Nigris Organic Line maintains the quality of the traditional products and utilizes agricultural processes.

Organic Red Wine Vinegar 6% Acidity is made from 100% organic ingredients with a deliciously warm aroma and a clean rounded flavor. The De Nigris Organic Line maintains the quality of the traditional products and utilizes agricultural processes.

Divi's Nutraceuticals Apocarotenal 20% LF is a liquid form suspension.

DV® OV is made with organic vinegar. It is the organic version of the original and most consistent buffered dry vinegar on the market that is ideal for use in a variety of food matrices. This product is clean-label and naturally-derived from vinegar.Our DV® (Patent U.S. 11,696,587) products are used in meat, poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to:Improve shelf life and reduce food waste.Control yeast and mold growth.Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp.Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

NatureIn® VH is our reduced sodium liquid vinegar (over 65% less sodium than NatureIn® V). It is designed for products where sodium reduction is desired while simultaneously maintaining or improving quality, safety, and shelf life. This product is clean-label and naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.