CLEARLY BETTER BEVERAGES
In a wide variety of beverages, gelatine is used as a natural technical agent: it clarifies fruit juices, beers and wines by removing tanning agents and the solid particles that cause turbidity.
Low-bloom gelatines or collagen peptides display homogenous distribution properties in cold beverages – without gelling – and can be removed post-processing. And if you’d like to create drinks with a gel-like structure, or make sure gelled beverages flow freely from their packaging, ask us about it. We can conjure up some fantastic sensations.