BDF NATURAL INGREDIENTS activities are centred on the investigation, formulation, development, production and mixing of ingredients and additives used in food. The company specialises in the development and manufacture of technological additives based on trasnferase enzymes, convering the needs of meat, fish and dairy sector. The production plant is located in Girona and the laboratories and R+D+i plant in Martorell (Barcelona) Specialties Transglutaminase, Alginates, Starter Cultures, Preservatives

1. YOUR PARTNER IN INNOVATION
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2. BDF NATURAL INGREDIENTS is a company dedicated to the manufacture of food
ingredients and additives with a range of products elaborated by its own R+D
department.
LOCATION: Spain
ACTIVITIES PRODUCTS
SECTORS: Investigation Transglutaminase
Formulation Preservatives
MEAT
Development Starter cultures
FISH
Production Alginates
DAIRY Functional blends
mixing
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3. R+D+I plant (Barcelona)
Characteristics: 4 laboratories for BDF’s own internal R+D+I
Activities: Microbiology
Molecular biotechnology
Physical-chemical analysis
Pilot and industrial plant with bio-reactors and lyophilizers
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4. PRODUCTS
PROBIND PRESFOOD LYOCULTURE BINDER
Transglutaminase Preservatives Starter Cultures Alginates
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5. PROBIND PRESFOOD LYOCULTURE BINDER
Transglutaminase Preservatives Starter Cultures Alginates
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6. PROBIND series
Are blends containing the enzyme
transglutaminase designed to improve the physical
properties of the food.
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7. IMPROVES
FOOD
TEXTURE
DOES NOT INCREASES
AFFECT WATER
FLAVOUR RETENTION
PROBIND series
ADVANTAGES and BENEFITS
EASY
INCREASES
PROCESSING
JUICINESS
COST
EFFECTIVE
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8. PROBIND PROBIND PROBIND PROBIND
TX GT MB FB
PROBIND MB 3.0
STRUCTURED
COOKED and STRUCTURED MEAT, FISH,
STRUCTURED MEAT and
EMULSIFIED CHICKEN FISH BALLS,
EXTRUDED PRODUCTS
PRODUCTS PRODUCTS SURIMI
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9. STRUCTURED CHICKEN WITH PROBIND MB 3.0
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10. STRUCTURED MEAT WITH PROBIND GT
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11. PROBIND PRESFOOD LYOCULTURE BINDER
Transglutaminase Preservatives Starter Cultures Alginates
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12. PRESFOOD
Innovative preservatives designed for cooked
meat products
Specially indicated for:
Emulsified or minced cooked
products e.g. sausages, hot
dog, etc.
Ready-made sliced products
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13. PRESFOOD
ADVANTAGES
Significantly lengthens useful product life, avoiding the need for
post-packaging pasteurisation.
Bacteriostatic properties.
Avoids package swelling from the gas produced by microorganisms.
Withstands any breaks in the cold chain.
Maintains the product’s organoleptic properties.
Increases final product texture and firmness.
Antioxidant and staleness prevention properties.
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14. PROBIND PRESFOOD LYOCULTURE BINDER
Transglutaminase Preservatives Starter Cultures Alginates
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15. STARTER CULTURES
BDF produces starters cultures adapted to the customers product
properties
- Taste - Provide a controlled acidification profile
- Colour
- Flavour - Better sliced of the product
- Texture - Provide production standardization
- Maturations
of surfaces - Ensure high quality of the end product
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16. STARTER CULTURES
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17. STARTER CULTURES
Offering the LYOCULTURE cultures with the
possibility of modify them.
Creating new cultures made-to measure to client’s
demand.
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18. PROBIND PRESFOOD LYOCULTURE BINDER
Transglutaminase Preservatives Starter Cultures Alginates
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19. BINDER
is an alginate blend designed by BDF to provide
structure to many different products
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20. Allows a
significant
increase of
water
After binding the product
can be sliced, frozen and
Allows accurate
cooked without loosing
shape or texture
BINDER portion control
ADVANTAGES
and
BENEFITS
Cost effective system Binds non protein
compared to other enzyme products
applications
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21. Chicken with raisins
Animal fat replacer or reducer
for Halal and low fat products
Pork with peas
BINDER
Some Applications
Structured peach
White fish with
Beef with rice vegetables
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22. STRUCTURED PEACH WITH BINDER
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23. STRUCTURED OCTOPUS WITH BINDER
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24. High
skilled team Commercial
and technical service
support
Develop new
products to
client’s
demand
Production and
customized service
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25. www.bdfingredients.com
YOUR PARTNER IN INNOVATION