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www.solina-group.eu
Your ideal partner in Functional solutions...
Discover our brands at:
www.solina-group.eu
Your ideal partner in food solutions...
A major supplier in the savoury food market...
Solina covers the entire food industry in Europe, offering an unparalleled experience and know-how to serve its clients and Solina develops complete solutions in the areas of taste & visual, functional and nutritional finished products.
About
Solina Group offers solutions in 3 main areas:
Functional Solutions – Personalized aro-matic and technical solutions for the entire food industry with focus on the meat industry. Creative solutions to improve the taste, appearance, texture and stability of finished products.
Nutritional Solutions - The nutritional divi-sion of Solina creates and develops dietary products & supplements and healthy, finished food products.
Taste & Visual Solutions – Culinary and aromatic solutions for the food industry and the com-plete food service sector.
“Solina Group aspires to become a European leader in the food market with 3 main areas of excellence...”
Designing successstories together!
Key Figures...
Europe, Eastern Europe, Middle-East, Asia• Worldwide operations• Over 35,000 Tons produced annually • 9 production sites• 17 application centers •
Site locations:• France (HQ), Belgium, Germany, Sweden, Italy, The Netherlands, Poland, UK, Denmark, Romania, Turkey, Russia & Singapore.
Europe
Asia
www.solina-group.eu
Functional Applications
Bowl chopper applications
These different solutions are added to meat products, such as pâ-tés, cooked sausages, spreads etc. to prevent separation of gel and/or fat and to ensure consistency. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogeneous, smooth emulsion.
Facilitating the emulsion formationIncreased sliceability and firmer textureEconomic solution for protein correctionPreventing fat melting or jelly separationColor stabilization
Technical advantagesof use:
Carefully engineered blends for bowl-chopper applications with mainly emulsifying properties. Next to stabilizing and shelf-life, also color improving properties are included.
Brine applications
Our brine applications are used for the technique of ‘marinating’. The origin of the word alludes to the traditional use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor and shelf-life by immersion in liquid.
Better taste than normal fresh meatBetter texture, bite and mouth feelIncreased color stabilityBetter shelf lifeIncreased juicinessLess cooking or frying lossHigher yields
Technical advantagesof use:
Different formulations and recipes for high quality hams, low, medium and high injection hams, pork bellies, raw cured meat products, poultry hams, tongues, fish etc. are available. Also available: technological blends for cook-in the bag type of hams or high yield reformed hams...
Within our Functionals Solutions range we offer some very specific solutions for all type of applications. Next to that, we also offer a wide range of discrete functionalities such as emulsifiers, texturizers, shelf-life improvers...
Customized Solutions...
www.solina-group.eu
Functional Applications
Gelatin applications
Dry gelatin blenDsHigh quality dry powder natural gelatin blends with exceptional clarity and light color. Treated for extended shelf-life and stability.
gelatin blocksColor and shelf life stabilized gelatins suitable for pâté decoration, aspics, head cheese, chicken rolls, glazed and canned hams, and jellied meat products of all kinds. Easy and ready for usage!
Good gelling propertiesAvailable for pork, beef, poultry, fishVariety of gelatins with Bloom valuesDense structure of finished productAvailable in blocks or in powder formStabilized for longer shelf-lifepH-regulation component includedProtecting agents against ListeriaMould resistantFruit gelatins ready to be usedAcceleration of color formation
Technical advantagesof use:
Pâté applications
The pâté mixes are complete functional blends to be used in all smooth and coarse pâté types.
They include modern emulsifiers such as milk protein, fatty acids and food fibers to create the highest possible stable moisture/fat emulsion.
Special care is taken to include active agents that eliminate fac-tors which enhance oxidative changes.
Functional Creativity is found in unique synergies...
www.solina-group.eu
Functional Ingredients
Texturizers
FooD FibersFood fibers are used to improve on texture of finely comminut-ed products (sausages), minced meats (fresh, cooked or fried), cooked (cured or uncured) products, fillings and even sauces by partial replacement of traditional ingredients (non-meat pro-teins, starches, etc).
Fiber ingredients offer almost limitless possibilities, such as improving texture, appearance, moisture control and shelf life enhancement.
HyDro colloiDsThanks to our expertise in meat processing applications, we can suggest fine tuned hydro colloid blends suitable to solve your viscosity or texture problems.
carboHyDratesVarious types of sugars, maltodextrines, starches and flours are available. Combinations made suitable for different applications.
Tumbling agents
Tumbling agents can be used as highly efficient gelling agents in the production of processed meat products (different types of ham, or cuttered products like sau-sages or pâtés), where extra water binding is essential, resulting in much higher yields.
“Economy” and budget related solutions...
Meat & Fat replacersIn some recipes food analogues or meat replace-ment is needed, but at the same time approxi-mating the aesthetic qualities (primarily texture, flavor and appearance) and/or chemical character-istics of meat.
Various blends and solutions are available based on textured vegetable proteins (TVP) and/or other solutions.
www.solina-group.eu
Functional Ingredients
Dry fermentation products
Complete products for the production of traditionally smoked and dried sausages (usage of starter cultures): starter culture substrates, color stabilizing and improving, with or without functional food fi-bers, firmness improvers and above all very tasty spices, herbs and flavor components.
Shelf-life, preservations and color stabilization
Our range includes various types of engineered blends to extend the microbiological shelf-life and color stability of meat products. Usage makes it possible to obtain a significant shelf-life extension and/or color improvement.
The bacteriostatic effects can be attributed to a number of extra hurdles (Leistner, 1995; Leistner, 2000) that are build-in in the range of products:
Technical advantagesof use:
Prolonged shelf-lifeIncreased food safetyLonger colour stabilityBetter taste preservationAvoiding fat oxidation
t aw pH Eh pres.
t aw pH Eh pres.
Based on the Leistner Hurdle technique Solina Group is using the intelligent combination of different hurdles or preservation techniques to achieve multi-target, mild but reliable preservation effects.
Texture & Taste improvers...In search of healthier end-products!
www.solina-group.eu
The heart of our creations...
Innovation remains the heart of SOLINA creations. With a strong innovation policy, 8 Research & Development centers, our teams share and identify the future trends and give creativity a new dimension to develop new recipes.
1. Market research - CUSTOMER NEEDS - Trend Analysis2. Ingredients monitoring - CONCEPT CREATION – Regulatory3. Recipe – TESTING – Formulation4. Customer Presentation
Control & Quality Assurance!
A strong and performing quality assurance system that places food safety above everything.
Innovation & Quality
• Food safety management system: based on the most commonly used International Standards...
ISO 22000 - BRC STANDARD - SKAL - IFS CERTIFICATION
• A software designed to satisfy customers’ needs:
SAF – Food Safety & Formulation
An efficient software enabling the qualification of ingredients, flavourings and other raw materials over 200 criteria.
• Quality specialist for technical & regulatory advice:
a team of experts in regulation & technical documents.• information monitoring about regulatory changes.• accuracy and reliability of technical data sheets.• technical assistance in labeling.•
• Quality tools for traceability & information acces:
a complete IT system designed to provide:
transparency and reliability of the information during the approval process of ingredients and suppliers and total • upstream & downstream traceability of our products.quick access to food safety documentation, quality control, plan results & traceability.• data archiving.•
www.solina-group.eu
Active in more then 35 countries across Europe, Middle-East, Scandinavia, Asia... To get more contact information for your specific country, please visit:
Rochusstrasse 21953123 Bonn
GermanyTel: +49 (0)228 62 00 911Fax: +49 (0)228 61 99 348
Germany The NetherlandsLinschotenstraat 933044 AV RotterdamThe NetherlandsTel: +31 (0)10 462 66 00Fax: +31 (0)10 462 69 60
SwedenTopplocksgatan 5
212 41 MalmöSweden
Tel: +46 (0) 40 49 74 70Fax: +46 (0) 40 49 74 20
KIbrIs șehitleri cad. No:128Kat:3 Da:4 Alsancak-IzmirTurkeyTel: + 90 (0)232 421 12 80Fax: + 90 (0)232 421 12 81
Turkey
Str. Sos. Giurgiului 124Bl.6 sc. 3 et 4 ap.8 sector 4000084 Bucharest | RomaniaTel: 0747111814Fax: 0314188169
RomaniaPolandul. Radarowa 58 A
80-298 GdańskPoland
Tel: +48 (0)58 349 71 90Fax: +48 (0)58 349 71 89
FranceP.A. du Hindré III
Rue des Ecotais 201 - BP 2935310 Bréal-Sous-MonfortTél: +33 (0)2 99 60 07 60Fax: +33 (0)2 99 60 08 42
Belgium (Eke)Rozenstraat 159810 Eke-NazarethBelgiumTel: +32 (0)9 385 56 15Fax: +32 (0)9 385 81 06
Belgium (Eupen)Industriestrasse 21
4700 EupenBelgium
Tel: +32 (0)87 59 51 50Fax: +32 (0)87 59 51 59
