Our Products

Milk powders are manufactured dairy products made by spray-drying fresh milk. The advantage is that milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated. Another benefit is that it gives more efficient and low-cost transportation.

Whey is a by-product of the cheese manufactured from cow’s milk. It contains useful components such as sugars (lactose), proteins, vitamins, and minerals. The whey can be evaporated to make a powder and different techniques can be employed during the drying process to extract, separate, or reduce the components into a wide variety of different whey powders components with several commercial applications.

There are several types of fat-filled powders and functional blends. Fat filled powders are skimmed milk or whey powders that are enriched with vegetable fat and other ingredients. There are different types of vegetable fats as palm or coconut oil. It helps reducing formulation costs for a product without any impact on its quality. Functional blends can be a tailor-made product developed according to each customer and market requirements.

Milk Protein Concentrates (MPC) and Whey Protein Concentrates (WPC) is any type of concentrated product that contains 40–90% milk and whey protein. The higher the level of protein content in MPC and WPC, the lower the lactose level will be. The protein content can be adjusted by using different membrane concentration levels. In addition to ultra-filtered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein.

Applications of MPC/WPC include: use in nutritional beverages, dietary, aged care, infant formulas, protein bars, recombined cheeses, frozen desserts, bakery, and confection applications.

Amidst health debates, the sugar trade remains robust. Its omnipresence in various industries, from foods to pharmaceuticals, drives its steadfast demand. Producing nations, while adapting to fluctuating market dynamics, continue to engage in hefty trading activities, meeting global consumption needs.

Butter is the fatty portion of milk. 82% fat butter is a protected designation with several functional properties. Butter owes its excellent image to its exceptional tasting qualities and its functional properties: good mouthfeel, texture, and conservation.

Anhydrous milk fat (AMF) and butteroil are products consisting of more or less pure milk fat, obtained from milk by means of processes which result in almost total removal of water and nonfat solids. Although they are modern industrial products, they have ancient traditional roots in some cultures, like Ghee, a milk fat product with more protein and a more pronounced flavor than AMF.

Convenient and cost-efficient functional milk proteins blended ingredients for dairy applications as functional products such as pro- and prebiotics, hypoallergenic hydrolysates, and plant sterols. The demand for new and improved functional dairy products is likely to rise, as an understanding of the health benefits of dairy products increases.

Within the global dairy trade, enzymes have found significant prominence. Lactase facilitates the consumption of dairy across lactose-intolerant demographics, broadening market reach. Chymosin and microbial rennet are essentials in cheese exports, ensuring standardized production and catering to diverse consumer preferences. Their rising demand and diverse applications have made them hot commodities in international trade.

With international cuisines converging, dairy powders, including seasonings and cheese concentrates, have become trading staples. Cheese powder, a highlight in global snack trades, finds its way into various cultures, enhancing local flavors. The convenience and longevity of these powders appeal to international markets, making them popular export items.

The surge in plant-based products resonates globally, influencing international trading patterns. As consumer demand shifts, import and export of these sustainable alternatives are soaring. Countries rich in grains, legumes, and nuts are now pivotal players in this burgeoning market, catering to a global clientele seeking ethical and health-conscious choices.

Global trade has seen a spike in the demand for adaptable dietary products like fat-filled and non-dairy creamers. Regions with limited dairy access have turned to these alternatives, leading to a surge in their import/export dynamics. Their versatility, consistent quality, and adaptability have cemented their position in global markets.

As health trends shift globally, the trading dynamics for vegetable fats have transformed. Their sustainability appeals to international markets aiming for eco-conscious choices. Major exporters of vegetable-derived oils have seen increased trade activities, responding to a world craving health and taste in tandem.

The globalization of culinary tastes has thrust flavor enhancers like MSG, HVP, and YE to the forefront of international trade. Countries specializing in these enhancers are experiencing increased export demands, especially from regions eager to replicate or enhance traditional flavors in a consistent manner.

In a health-centric world, the trade of low-calorie sweeteners is flourishing. Countries producing Aspartame, Acesulfame K, and Sucralose are engaging in expansive trading agreements, catering to the global demand for sugar alternatives that fit into modern dietary regimes.

This versatile carbohydrate, pivotal in both culinary and industrial applications, is witnessing an uptick in global trade. Countries producing corn, wheat, and potato, the primary sources of maltodextrin, are strengthening trade ties, given its widespread use and demand in various food and beverage sectors.

The universal demand for sodium bicarbonate, from baking to industrial processes, has buoyed its global trading activities. Countries rich in its production are capitalizing on its multifaceted applications, ensuring a consistent supply chain to meet international demands.

With the global food industry valuing texture and consistency, the trade of xanthan gum has skyrocketed. Countries mastering its production are engaging in extensive trade agreements, catering to industries from food and cosmetics to pharmaceuticals.

The global appetite for diverse flavors has intensified the trade of spices and dehydrated products. Regions exporting oregano, dehydrated corn, and peas are reaping benefits, meeting the culinary demands of global consumers seeking authentic and intensified flavors.

Coffee’s grip on global trade is unyielding. As an essential ingredient and beloved beverage, its trading intricacies are vast. Producing nations, while catering to traditional demands, are also tapping into its versatile applications in foods and beverages, ensuring a dynamic trade environment.

The grain trade is as ancient as civilization itself. Today, it’s more intricate, with grains being not just dietary staples but also commodities affecting global economic policies. As the world rediscovers ancient grains and their nutritional benefits, trading dynamics around them continue to evolve, reflecting humanity’s enduring dependence on these hardy crops.