Disproquima is an international company with over 45 years of experience in Life Science. Within our Life Health Food Division, we offer functional ingredients, raw materials and additives but most importantly experience and information regarding product application and processing for numerous food industries. Thanks to our extensive expertise, our qualified team and our presence in four continents we are able to provide sales & marketing advice, quality & regulatory support, efficient logistics and full transparency.
Within our Life Health Food Division, we offer functional ingredients, raw materials and additives but most importantly experience and information regarding product application and processing in the following markets:
- Oils & Fats
- Sport Nutrition
- Flavours
- Culinary Products
- Bakery & Pastry
- Dairy & Ice-Cream
- Fruit Preps. & Vegetables
- Beverages
- Chocolate & Confectionery
- Meat Products
As your partner we want to help you in every possible way, our Food Applications Lab is at your disposal to help you develop new products, solve existing problems, optimize costs, etc. We offer ideas, development, knowledge and easy to use instructions to help you in the process of launching new innovative products or introducing functional proposals into the market.
Nothing would make us happier than helping you become the market leader, don’t hesitate to contact us, we will be happy to offer you “A World of Possibilities”.
NutraSal® salt substitutes have been formulated to preserve the sensory and technological functions of the common salt in food, allowing partial or even total replacement of the latter. NutraSal® is a patented technology with a very intense and pleasant salty taste similar to common salt that can be used individually or together with other solutions available in the market. To prove the performance of this 2 times award winning ingredient, we organized a sensory test with 100 volunteers to test the sensory quality of NutraSal® for which we prepared toasts with NutraSal® 50% and toasts with common salt. The test results showed that there was no significant difference in overall acceptance regarding taste, bitter, metallic, umami and residual taste.
