The BDF VeggActive functional mix has been designed to be manufactured with UHT equipment.

Main advantages

• Numerous studies have shown that a daily intake of 5g of collagen peptides helps to accelerate the recovery of muscle function and attenuate muscle soreness following strenuous physical exercise and lead to a significant reduction in activity-related knee joint pain in young physically active individuals.
• Other studies confirm the pain-alleviating and anti-inflammatory effects of collagen peptides. 
• Furthermore, collagen peptides increase fat-free mass (FFM) and strength in sarcopenic and active men.

Main benefits

• The promotion of lean muscle growth, as well as strength and mass.
• Aiding the formation of healthy joints and strong bones.
• Accelerating recovery after intense exercise.
• Improving athletic performance and help in the prevention of soft tissue injuries.

Topical application

• Codfish collagen has been shown to provide excellent moisturizing effects through water absorption, preventing skin dehydration without signs of skin irritation.

Oral consumption

• Collagen peptides decrease skin collagen reduction as a result of chronological-aging and exposure to the sun.
• The consumption of collagen peptides improves the health of skin cells by increasing collagen production and by inhibiting those enzymes that break down skin collagen. These effects improve suppleness and elasticity in the skin, leading to diminished surface roughness, heightened smoothness and fewer wrinkles .

BDF PROBIND SB® is a new product designed by BDF for those clients who need extra binding in structured meat

• Ideal for chicken binding, specially previously injected chicken
• The meat texture remains enterly preserved
• No heat treatment or freezing are needed for binding
• Final products made with BDF PROBIND SB are stable after cooking
• It can also be used for Kebab, Fish and Seafood binding

• Adds value to lower quality products
• Smaller scallops can be used to obtain bigger caliber
• Can be frozen, sliced, cooked and/or shaped as desired
• Doesn't affect the taste

BDF PROBIND® Advantages

• Increases gel strength, facilitating protein meshing
• Reduces syneresis. Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and reducing final product costs
• Increases creaminess, helping to lower cream content
• Helps to eliminate gums and gelatin
• Increase creaminess and texture in products with a low fat content

BDF PROBIND® Advantages

• Increases final cheese production by up to 20%
• Reduces syneresis
• Increases and improves texture
• Reduces the addition of powdered milk, standardizing and reducing final product costs

BDF PROBIND® Advantages

• Increases final cheese production by up to 15%
• Reduces syneresis
• Increases and improves texture
• Reduces and eliminates the addition of proteins, standardizing and reducing final product costs

BDF PROBIND® Advantages:

• Vegan sausages with great texture and meat-like mouthfeel
• Improves elasticity
• Can be used with a wide variety of plant-based proteins
• The final product can be smoked, sliced, cooked and/or frozen while maintain the shape and texture

BDF PROBIND® Advantages:

• The texture and viscosity of plant-based recipe is very similar to a traditional dairy stirred yoghurt.
• Clean label recipe: no stabilizers or texturizing additives needed
• Non-dairy product with the healthy properties of fermented products.

BDF PROBIND® Advantages:

• Allows the use of tofu leftovers, otherwise considered a waste ingredient, creating an added-value product.
• Creates innovative products by mixing the tofu with a variety of ingredients. You can incorporate trendy ingredients to draw attention to your product.
• Final product can be sliced, cooked and/or frozen maintaining the shape and texture.

BDF PROBIND® Advantages:

• Improves texture while standardizing the final product
• Facilitates the elimination of phosphates and caseinates
• Improves meat bite
• Enhances de final texture in low sodium products
• Helps to reduce final product costs

BDF PROBIND® Advantages:

• Improves the look and appeal of slices
• Reduces slicing losses
• Enhances final texture in low sodium products
• Helps eliminate phosphates

BDF PROBIND® Advantages:

• During the maturing process, the product gains firmness much more rapidly.
• Texture and binding are improved during the primary stages of the curing process.
• Reduces slicing losses, improving final product costs.

BDF PROBIND® Advantages

• Improves texture and elasticity
• Reduces the need for the addition of other proteins to Surimi/Fish balls improving the elasticity and firmness of the product
• Facilitates the incorporation of mechanically deboned fish (MDF)
• Creates strong bonds between proteins

BDF PROBIND® Advantages

• Improves texture and elasticity
• Reduces the need for the addition of other proteins to Fish balls improving the elasticity and firmness of the product.
• Facilitates the incorporation of mechanically deboned fish (MDF)
• Creates strong bonds between proteins

BDF PROBIND® Advantages

• Improves bread production when using low protein wheat flour and damaged wheat flour
• Improves performance in gluten free flour
• Improves the volume and texture of frozen dough

BDF PROBIND® Advantages

• Improves puff pastry manufacture when using low protein wheat flour and damaged wheat flour
• Helps to lower fat content in the recipe
• Improves the volume and texture of frozen puff pastry

BDF PROBIND® Advantages

• Improves pasta production when usling low protein wheat flour and damaged wheat flour
• Improves firmness and elasticity of pasta and noodles products
• Helps to mantain the desired texture characteristics over long periods of time

BDF PROBIND® Advantages

• Transforms meat trimmings into standardized portions with high added value
• Once structured, the product can be cooked or frozen without losing shape or texture

• Improves meat texture and binding between meat and fat slices
• Facilitates slicing
• Minimises the formation of holes during cooking 
  
• Helps to reduce phosphates
• Reduces water loss during cooking processes
• Allows more meat trimmings to be used (direct cost benefits)
• Helps maintain shape in low-quality kebab textures

• Enhances a better setting of the gel in low quality products
• Improves texture and elasticity
• High performance with soya protein which brings quality benefits in economical meat balls
• Improves consistency and bite
• Facilitates the reduction of proteins added

BDF PROBIND® Advantages

• Transforms fish trimmings with no commercial value into standardized portions with a high added value
• Once structured, the product can be cooked or frozen without losing shape or texture
• Facilitates the addition of water
• Creates strong bonds between proteins

• Top quality transglutaminase enzyme.
• Highly-controlled transglutaminase activity: assured, regular activity.
• Broad range of activities, helps to adapt to your needs.
• Widely used in meat-ingredient blends.

• The BDF ProtActive range of fava bean-based products is based on functional protein. These are formulated together with other ingredients that enhance the functionality of these proteins.
• The objective of BDF ProtActive products is to improve the physical properties of all products to which they are applied.
• Currently, the products in this range are used in the meat industry as well as in the vegan industry and not forgetting the pasta industry.

BDF ProtActive PK 1.0 is a pork protein based product with improved functionality specially designed for injected products. Not only can provide better results compared to a high functionality protein, but also can replace meat contain reducing formulation cost.  

Main product benefits:

• Improves texture while standardizing the final product
• Facilitates water retention
• Reduces final product cost
• Reduces water loss during cooking

Final product declaration info: Pork protein

BDF ProtActive CN is a chicken protein based product with improved functionality. Not only can provide better results compared to a high functionality protein, but also can replace meat contain reducing formulation cost. The main difference comparted to other ProtActives products is that is sutiable for Halal Diets

Main product benefits:

• Improves texture while standardizing the final product
• Improves meat bite
• Facilitates water retention
• Reduces final product cost
• Reduces water loss during cooking

Final product declaration info: Chicken protein

BDF ProtActive range of product consist on improved proteins from different sources for a wide range of food applications. BDF ProtActive products are functional solutions which either help to improve properties of food products such as physical properties, or it substitutes the protein source from the original raw material.

BDF ProtActive PK is the first product of this line, which is a pork protein based product with improved functionality. Not only can provide better results compared to a high functionality protein, but also can replace meat contain reducing formulation cost.  

Main product benefits:

• Improves texture while standardizing the final product
• Improves meat bite
• Facilitates water retention
• Reduces final product cost
• Reduces water loss during cooking

Final product declaration info: Pork protein

LyoCulture series products are high quality European formulations based on mixes of freeze-dried single-strains. BDF Ingredients Technical Team has recently developed LC V1 - an innovative new vegan blend that fills an especially-important gap in today’s market. This blend provides rapid fermentation, while ensuring excellent textures in final products.

We invite you to take a look at the short (10-second) video and see the results for yourself.

This is a range of acid lactic bacteria blends specially designed for the production of cow, goat and sheep milk cheeses, sour cream, cream cheese and other similar products.

LyoCulture Dairy for Cheese (LC DC) products are classified depending on their:

• Growth temperature
• Proteolytic activity
• Gas production

This is a range of products based mainly on blends of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus with low post acidification.

LC DY are recommended for the production of fermented milk products such as set, stirred or drinkable yogurt and kefir giving to the final product the desired characteristics:

• Viscosity
• Aroma
• Gas production

This is a range of probiotic strains designed for the production of cheese and fermented milk products with probiotics characteristics.

The recommended use is adding LC DP to a standard LyoCulture Dairy product to provide a health-focused added value to dairy products.

• LC DP1: Bifidobacterium bifidum.
• LC DP2: Lactobacillus acidophilus.
• LC DP3: Lactobacillus casei.
• LC DP4: Lactobacillus casei subsp. rhamnosus.
• LC DP5: Lactobacillus plantarum.
• Mixes of probiotic strains.
• Mixes of probiotic strains with Lyoculture for yogurt and fresh cheese production.

BDF LACTASE is an enzyme obtained by the fermentation of Saccharomyces marxianus. The application of BDF LACTASE allows to reduce the lactose content in the milk.

The main benefits of BDF LACTASE are:

• Easy to handle 
• Affordable application cost 
  
  

Various benefits for producers and end consumers:

• Lactose free / lactose reduction
• Sugar reduction without compromising taste
• Texture improvement

BDF RENNET is an enzyme obtained by the fermentation of Rhizomucor miehei. The application of BDF RENNET allows the coagulation of the milk for all varieties of cheese. The product is a granulate that contains the endopeptidase, dextrine and sodium chloride.

The main benefits of BDF RENNET are:

• Powder format easy to handle 
• Label-friendly coagulant: non GMO, kosher and halal
• Consistent quality at affordable cost in use
• European production

BDF NISIN is a polypeptide food additive based on nisin and obtained from a strain of Lactococcus lactis subsp. lactis (non-GMO) by fermentation. Nisin is a bactericide effective against a great number of Gram-positive bacteria, especially spore-forming bacteria such as Clostridium botulinum, Staphylococcus aureus, Listeria monocytogenes and Bacillus subtilis (not active against Gram-negative bacteria, yeast or moulds). BDF NISIN prevents food products spoilage and improves their shelf life.

Advantages:

• Wide antibacterial activity spectrum
• Increase food preservation
• Application in a wide range of food products

Benefits 

Prevents lipid oxidation in different food matrices.

• Low application dosage
• No bitter taste
• Soluble in water and oil
• Allergen free
• GMO free
• Vegan
• No E-numbers

EFSA and FDA approbation for some food applications

Applications

Evidence supports that it prevents lipid oxidation and therefore helps to prolong shelf-life:

• Products from the meat industry
• Fish oil
• Commercial vegetable oils with different saturation levels

Dosage depends on application, but usual doses are:

• Powder: 0.1 – 1 g/kg

Benefits

• Immune system activation: Improves resilience capacity and prevents renal and immune system damage due to strenuous exercise
• Protection against LDL (cholesterol) oxidation, reduction of coronary heart diseases and the risk of osteosclerosis
• Neutralises free radicals and protects against cancer
  
  

Applications

• Daily values have not been established but there are food supplements on the market with 25mg of HT per serving
• Combinable with other food supplements

Benefits 

• Dermoprotector (sunlight)
• Anti-aging
• Antimicrobial activity at skin application
• Anti-inflammatory
• Acts at an intra-cellular level

Applications

It can be applied in several types of cosmetics:

• Facial masks
• Facial serums
• Eye contour creams
• Moisturizer

• It is a functional blend containing fava bean starch,fava bean protein concentrate, pea fiber, sodium alginate, phosphate and calcium sulfate.
• BINDER EM F is designed to produce vegan cooked emulsified products.

• BINDER EM is especially developed for emulsified vegan and vegetarian products to impart great texture and appearance to emulsified sausage alternatives, such as plant-based cold cuts or frankfurters.
• This vegan alternative to bologna has excellent texture and infinite possibilities.
• 100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.

• Binder HB is a binding agent for vegan and vegetarian products, designed to hold together a variety of ingredients, such as textured vegetable protein,
  mushrooms or vegetables.
• 100% Vegan, soy and glutenfree, source of dietary fiber and vegetable protein.

BINDER Advantages:

• Suitable for reducing the fat content in a final product or for substituting animal (saturated) fat for vegetable (unsaturated) fat
• Allows the addition of a high proportion of water, reducing calorie intake and manufacturing cost of the final product
• Structured fat is thermo-irreversible (it does not melt) and may be cut or diced in any desired manner and added to the product during the production process
• Can be used with any kind of vegetable oil

• Transforms cuts without commercial value into standardized portions with a high added value
• Allows the addition of up to 35% water
• Cost effective
• Structured products are thermo-irreversible (they do not melt) and may be cut or diced in any manner, and added to the product during the production process. For cooked, fresh and cured products

BINDER Advantages:

• Transforms cuts without commercial value into standardized portions with a high added value.
• Allows the addition of up to 35% water
• Cost effective
• Structured products are thermo-irreversible (they do not melt) and may be cut or diced in any manner, frozen or cooked

BINDER 2.0 is a mixture of food additives used as texturizers. It is a gelling agent that helps to improve the texture of meat products, both in hot and cold conditions. The usual dossage is between 1 and 3%, depending on the type of application.

BINDER 2.0 provides the following advantages to emulsified products such as frankfurters, mortadella, emulsified sausages, among others:

• Reduces the amount of MDM in the formulation, maintaining or improving the physical properties of the final product, with a very significant cost reduction.
• Improves texture by increasing hardness, elasticity and chewiness, providing a more meaty and firm texture to the finished product.
• Improves the appearance of emulsified sausages providing more cohesiveness and stabilizing fats, prevents the formation of greasy exudates on the outside of the product.

BINDER Advantages:

• Allows the creation of new, vegan or vegetarian products. 
• Provides structure and mouthfeel to a wide range of products.
• Structured burgers can be cut, frozen or cooked without loosing its shape
• Suitable for Halal and Kosher labeling.

BINDER Advantages:

• It allows hamburgers to be obtained with an additional 40% yield
• It may be used to manufacture products with the tender texture of high-quality meat
• It prevents avoids volume losses after cooking
• It ensures post-cooking reductions of less than 15%, while normal shrinkage in hamburgers is between 20 and 25%
• It is applicable in continuous production processes

BINDER Advantages:

• Easy to process 
• Adds new value to meat trimmings
• Allows significant amounts of water to be added
• After binding, product can be sliced, frozen and/or cooked without any loss of shape or texture
• Facilitates the production of standardized weight portions
• Allergen free