Y O U R P A R T N E R I N I N N O V A T I O N

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BDF NATURAL INGREDIENTS is a company dedicated to the manufacture of food

ingredients and additives with a range of products elaborated by its own R+D

department.

LOCATION:LOCATION: Spain

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SECTORS:MEAT

FISH

DAIRY

ACTIVITIES

Investigation

Formulation

Development

Production

mixing

PRODUCTSTransglutaminase

Preservatives

Starter cultures

Alginates

Functional blends

R+D+I plant (Barcelona)R+D+I plant (Barcelona)Characteristics: 4 laboratories for BDF’s own internal R+D+I

Activities: Microbiology

Molecular biotechnology

Physical-chemical analysis

Pilot and industrial plant with bio-reactors and lyophilizers

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PRODUCTS

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PROBIND

Transglutaminase

PRESFOOD

Preservatives

LYOCULTURE

Starter Cultures

BINDER

Alginates

PROBIND

Transglutaminase

PRESFOOD

Preservatives

LYOCULTURE

Starter Cultures

BINDER

Alginates

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PROBIND series

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Are blends containing the enzyme

transglutaminase designed to improve the physical

properties of the food.

INCREASES WATER

RETENTION

IMPROVES FOOD

TEXTUREDOES NOT

AFFECT FLAVOUR

PROBIND series

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ADVANTAGES and BENEFITS

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INCREASES JUICINESS

EASY PROCESSING

COST EFFECTIVE

PROBIND series

PROBIND

TX

COOKED and

PROBIND

GTPROBIND

MB

STRUCTURED

PROBINDMB 3.0

PROBIND

FB

STRUCTURED

MEAT, FISH,

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COOKED and

EMULSIFIED

PRODUCTS

STRUCTURED MEAT and

EXTRUDED PRODUCTS

STRUCTURED

CHICKEN

PRODUCTS

MEAT, FISH,

FISH BALLS,

SURIMI

STRUCTURED CHICKEN WITH PROBIND MB 3.0

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STRUCTURED MEAT WITH PROBIND GT

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PROBIND

Transglutaminase

PRESFOOD

Preservatives

LYOCULTURE

Starter Cultures

BINDER

Alginates

PRESFOOD

Innovative preservatives designed for cooked

meat products

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Specially indicated for:

� Emulsified or minced cooked

products e.g. sausages, hot

dog, etc.

� Ready-made sliced products

ADVANTAGES

� Significantly lengthens useful product life, avoiding the need for

post-packaging pasteurisation.

PRESFOOD

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� Antioxidant and staleness prevention properties.

post-packaging pasteurisation.

� Bacteriostatic properties.

� Avoids package swelling from the gas produced by microorganisms.

� Withstands any breaks in the cold chain.

� Maintains the product’s organoleptic properties.

� Increases final product texture and firmness.

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PROBIND

Transglutaminase

PRESFOOD

Preservatives

LYOCULTURE

Starter Cultures

BINDER

Alginates

STARTER CULTURES

BDF produces starters cultures adapted to the customers product

properties

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- Taste- Colour- Flavour- Texture- Maturations of surfaces

- Provide a controlled acidification profile

- Better sliced of the product

- Provide production standardization

- Ensure high quality of the end product

STARTER CULTURES

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STARTER CULTURES

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� Creating new cultures made-to measure to client’s

demand.

� Offering the LYOCULTURE cultures with the

possibility of modify them.

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PROBIND

Transglutaminase

PRESFOOD

Preservatives

LYOCULTURE

Starter Cultures

BINDER

Alginates

BINDER

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is an alginate blend designed by BDF to provide

structure to many different products

BINDER

Allows a

significant

increase of

water

Allows accurate

After binding the product

can be sliced, frozen and

cooked without loosing

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ADVANTAGES

and

BENEFITS

BINDERAllows accurate

portion control

Binds non protein

products

Cost effective system

compared to other enzyme

applications

cooked without loosing

shape or texture

BINDER Pork with peas

Chicken with raisins

Animal fat replacer or reducer for Halal and low fat products

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BINDER Some Applications

Pork with peas

Beef with rice

Structured peach

White fish with vegetables

for Halal and low fat products

STRUCTURED PEACH WITH BINDER

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STRUCTURED OCTOPUS WITH BINDER

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Commercial

service

High

skilled team

and technical

supportDevelopDevelop new new

Production and

customized service

support

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DevelopDevelop new new

productsproducts toto

client’sclient’s

demanddemand

Y O U R P A R T N E R I N I N N O V A T I O N

www.bdfingredients.com