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Meat & Chicken
Every Trio ingredient used in Meat & Chicken — tap through for specs, certifications and grades.
Dairy ingredientsEU / New ZealandSkimmed milk powder (SMP)
Spray-dried skimmed milk powder for body, protein and recombination in dairy, bakery and beverages.
Used in
- Recombined dairy & yoghurt
- Ice cream
- Bakery & confectionery
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Dairy ingredientsEU / New ZealandFull cream milk powder (FCMP)
Full cream milk powder for richness, color and dairy flavor in chocolate, bakery and drinks.
Used in
- Milk chocolate & compound
- Bakery
- Instant beverages
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Dairy ingredientsEUCaseins
Acid and rennet caseins for protein fortification, texture and water binding.
Used in
- Processed cheese
- Nutritional products
- Texture systems
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EmulsifiersEU / South AmericaSoy lecithin
Soy lecithin to cut viscosity in chocolate and improve dough and emulsion stability — typically dosed 0.3–0.5%.
Used in
- Chocolate viscosity control
- Bakery emulsification
- Instant powders
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Sweeteners & antioxidantsAsiaAscorbic acid (Vitamin C)
Ascorbic acid as a dough improver and antioxidant for color and shelf-life protection.
Used in
- Dough strengthening
- Antioxidant in beverages
- Color protection
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Preservatives & hydrocolloidsAsiaCitric acid
Citric acid (anhydrous & monohydrate) for acidity, tartness and preservation across food and beverage.
Used in
- Beverages & juices
- Sauces & jams
- pH control
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Preservatives & hydrocolloidsChinaXanthan gum
Xanthan gum for thickening, suspension and freeze-thaw stability at low dosage.
Used in
- Sauces & dressings
- Dairy & ice cream
- Gluten-free bakery
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Preservatives & hydrocolloidsIndiaGuar gum
Guar gum for cost-effective viscosity and water binding in sauces, dairy and bakery.
Used in
- Sauces & soups
- Ice cream
- Bakery water control
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