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Candied Fruits
Alternatives to Mayonnaise
Carnauba Wax
Pectin
Alternative to Gelatine for chewy sweets and bon bons
A Range Of Fruits, Vegetables & Pulses In Different Formats
Customised Stabilising & Texturising Systems: Real Alternatives To Milk, Cheese, Cream Cheese, Yogurt, Ice-cream & cream
All-in Compounds For Vegan & Vegetarian Ground Meat, Meatballs, Sausages & Cold Cuts
Vegan Starter Cultures For Cheese & Yogurt
Seaweed Based Gelling Agents – Agar, Alginate, Carrageenan
Cellulose Gum – CMC
Agave Syrup
Starter Cultures (Dairy)
Mushy Peas
Saffron (Filaments & Powder)
Paprika (Hot & Sweet)
Tuna
Sardines
Anchovies
Offal & Production Beef
PAD Cuts
White Fatted Cow/Young Bull
Seasonal Confectionery Products
Savoury Truffle Products
Charcuterie
Pizza Sauce
Tomato Paste
Tomato Pasata & Powder
Tomatoes Chopped
Plum Tomatoes Peeled
Red Kidney Beans
Pinto Beans
Haricot Beans
Flageolet Beans
Chick Peas
Cannellini Beans
Butter Beans
Borlotti Beans
Black Turtle Beans
Black Eye Beans
Xanthan Gum
Tragacanth Gum
Tara Gum
Sweetcorn
Summer Fruit Mixes
Strawberries
Starch
Stabilising & Emulsifying Systems
Sea Buckthorn Berries
Rhubarb
Redcurrants
Raspberries
Prunes
Proteins (Milk & Vegetables)
Plums
Peppers
Pectin
Pineapples
Pears
Peaches
Passion Fruit
Papaya
Oranges
Onions
Olives
New Potatoes
Mushrooms
Melons
Mangos
Mandarins
Locust Bean Gum / Carob Gum
Limes
Lemons
Konjac/Glucomannan
Kiwis
Karaya Gum
Guar Gum
Grapefruits
Gooseberries
Gellan Gum
Gelatine
Fruit Cocktail
Fruit & Vegetable Fibres
Figs
Rennet, Coagulants & Other Dairy Enzymes
Yeasts & Moulds (Dairy)
Confectionery Performers
Coconuts
Cherries
Cauliflower Crumb & Florets
Cellulose – Methyl Cellulose
Carrageenan
Broccoli Florets
Blueberries
Blackcurrants
Blackberries
Bilberries
Bananas
Bakery Premixes & Flour Improvers
Bakery Enzymes
Aronia
Baked Beans in Tomato Sauce
Artichokes
Apricots
Apples
Liquorice Extracts
Alginate
Agar
Acacia Gum / Gum Arabic
Contact
Andina Ingham
Unit 6
St Julians
Sevenoaks
Kent TN15 0RX
United Kingdom
Call us on:
+44 (0)1732 453333
Email us at:
[email protected]
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