Texture  

FUNCTIONAL FILLINGS

Product Developer Marcel Steman:
“If you’re looking for functional fillings, look no further.”

Our Rudin®Fillings remain stable after cooking, freezing and defrosting, and have many different uses. In order to keep a filling stable after cooking, we deploy our expertise in thickening agents, combining the various ingredients correctly to give a high-quality and unique finished product.

 

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EGG REPLACERS

QA Officer Geert Borkent:
“When you think Ruitenberg, you think quality. Guaranteed by the FSSC certificate.”

Take our egg replacer Rudin®Glaze, for example. It’s a powder which, once dissolved, gives your dough products a beautiful gloss and golden brown colour. And thanks to Rudin®Glaze Deco, decorations stick well to the surface of your products, even after freezing and baking. Our customers are extremely satisfied with the quality of these two powders.

 

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PROTEIN TECHNOLOGY

Product Developer Judith Teerink:
“You can’t tell the difference between our meat substitutes and the real thing, in terms of flavour and texture!”

At Ruitenberg we have the people, knowledge and products to support you in creating the next generation of protein products. Using the natural functionality of proteins, alternatives for meat, egg and milk proteins are developed. We have experience with the functionality of pea, lupin, rice, potato and many more plant proteins, and their interaction with other ingredients.

 

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Ruitenberg
Innovation as main ingredient