09.03.2012
Zur Qualitätsverbesserung von Backwaren können in den Teig Fruchtfasern eingesetzt werden, die den Ballaststoffgehalt und die Wasserbindung erhöhen.
Brot, Kleingebäck sowie feine Backwaren tragen wesentlich zur Deckung des...
25.10.2011
This year, as one of the main sponsors of the cookery competition for the “Koch des Jahres” (“Chef of the Year”) we presented our company with a stand of our own at ANUGA 2011 in Cologne. The interest in our gourmet cuisine...
07.10.2011
As one of the main sponsors Herbafood Ingredients GmbH supports and promotes the cookery competition for the “Chef of the Year”, the grand finale of which will be a great event at Anuga 2011.
We hope to welcome you at our booth...
07.04.2011
with Positive Feedback on Gastro Vision 2011
07.03.2011
Under the brandname herba cuisine Herbafood Ingredients GmbH presents Basic Textur, an extraordinary basic product for the exalted gastronomy revolutionizing the natural finish preparation of food. Heiko Antoniewicz will...
29.10.2010
The European Food Safety Authority (EFSA) confirmed in their report that:1. Pectin maintains a (healthy) cholesterol level and 2. Pectin has a positive influence on blood glucose level.
According to several scientific studies...
26.08.2010
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23.06.2010
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