Preserving canned food requires special and specific processes, which in most cases differ from other common food processes (high temperatures, pressure, low acidity, etc.).

We have:

Aromas & flavors: meat, fish, vegetables, spices and cuisine specific to the six continents.

Ingredients: natural dyes in powder or liquid, water-soluble or fat-soluble.

The result must be effective and not only withstand strong physicochemical parameters, but the end result must be faithful, effective and satisfactory.

You can request comprehensive and individualized solutions