Our expert team has considerable experience sourcing ingredients from across the globe
Please review our range of products listed below. We are continuously sourcing new materials, so please contact us if you have a specific requirement.
A range of food additives that can be used to increase acidity or to give a tart taste
An extensive range of amino acids which are organic compounds and serve as building blocks for proteins
NCC can offer natural and non-natural colours in dye, pigment or substance form that imparts color when it is added to food or drink. They also come in many forms consisting of liquids, powders, gels, and pastes.
A range of salt(s), nitrate or nitrite, that can be used to treat meat
Powdered eggs that are fully dehydrated. They are made using spray drying in the same way that powdered milk is made.
Fats and oils are high energy foods, providing about 9 calories per gram of fat. Trans fats, saturated fats, monounsaturated fats and polyunsaturated fats are the most common types. Available in Palm, Soya, Sunflower, and Rapeseed
The flavour of food can be altered with our natural or artificial flavorants based on affects on the senses
Translucent, colourless, brittle (when dry), flavourless food derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food
Hydrocolloids are large molecules that interact with water. A hydrocolloid has colloid particles spread throughout water and depending on the quantity of water available can behave as a gel or liquid in food products
A range of phosphates that are used to enhance the characteristics, cooking performance, and value of the foods in which they are used. In addition, they can improve the nutritional value of foods.
A range of natural and artifical substances or a chemical that is added to products such as food or beverages to prevent decomposition by microbial growth or by undesirable chemical changes
Used to increase the viscosity of a liquid without substantially changing its other properties
Obtained from sources like maize, waxy maize, wheat, rice, tapioca and potato, starches are generally used in food texturization and thickening. They are available in Native, Modified and Clean label forms.
A range of sugar substitutes for use in food that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, called artificial sweeteners.
Texturizing agents are mainly used for improving the texture of the food by providing it with creaminess, clarity, thickness, viscosity, and various other characteristics
Protein is an important building block of bones, muscles, cartilage, skin, and blood. Protein sources range from animal to crops
Dietary fiber is the indigestible portion of food derived from plants. It has two main components: Soluble fiber, which dissolves in water and is readily fermented. Insoluble fiber, which does not dissolve in water and absorb water as they move through the digestive system.
Meet Your Food Solutions Team
We have extensive knowledge on raw materials and are confident we can source any ingredient or additive from reputable sources from across the globe. Our strength lies in our ability to provide you with ingredient solutions to solve legislative and quality issues. We also help you add value to your products through the introduction of new and innovative ingredients.