Accomplished Projects

1. Elimination of the lag-phase in presevertion of lacit bacteria production.
   
   
2. Orange/Lemon/Orange-Mango Squash Base is a stabilized base composed of orange concentrate and -oil, stabilizers, acid, preservative and colour.(Diluting 1:9)
   
   
3. ORANGE DRINK with Orange/Lemon/Orange-Mango Squash Base (ready to drink).
   
   
4. Natural Whitewine Extract.
   
   
5. Mixed Fruit Concentrate is a Wimto type
   
   
6. Sweet Cranberry Premix.
   
   
7. Natural Concentrated Fruit Extract
   
   
8. Natural Concentrated Vanilla Beans Extract
   
   
9. Freeze-dried natural fruit juice powder without sugar.
   
   
10. Natural Elderberry Flower Extract.
    
    
11. Modification of crystallization in Iso-glucose (HFCS 42 ) and Dextrose, 95%. Protected by patent.
    
    
12. Modification of crystallization in 75% Saccharose Syrup. Protected by patent.
    
    
13. Utilization of the wastage from “Production of Mango Puree“