www.solina-group.

eu
Your ideal partner in Functional solutions...
Discover our brands at:
www.solina-group.eu
Your ideal partner in food solutions...
A major supplier in the global food market...
Solina covers the entire food industry in Europe, offering an unparalleled experience and know-how to serve its clients
and develops complete solutions in the areas of taste & visual, functional and nutritional fnished products.
About
Solina Group offers solutions in 3 main areas:
Functional Solutions Personalized aro-
matic and technical Solutions for the entire food
industry with focus on the meat industry. Creative
solutions to improve the taste, appearance, texture
and stability of the fnished products.
Nutritional Solutions - The nutritional divi-
sion of Solina creates and develops dietary products
& supplements and healthy, fnished food products.
Taste & Visual Solutions Culinary and
aromatic solutions for the food industry and the com-
plete food service sector.
Solina Group
aspires to become a
European leader in
the food market with
3 main areas of
excellence...
Designing success
stories together!
Key Figures...
Europe, Eastern Europe, Middle-East, Asia
Worldwide operations
Over 35,000 Tons produced annually
9 production sites
17 application centers
Site locations:
France (HQ), Belgium, Germany, Sweden, Italy,
The Netherlands, Poland, UK, Denmark, Romania,
Turkey, Russia & Singapore.
Europe
Asia
www.solina-group.eu
Functional Applications
Bowl chopper applications
These different solutions are added to meat products, such as p-
ts, cooked sausages, spreads etc. to prevent separation of gel and/
or fat and to ensure consistency. They make it possible for water
and oil to become fnely dispersed in each other, creating a stable,
homogeneous, smooth emulsion.
Facilitating the emulsion formation
Increased sliceability and frmer texture
Economic solution for protein correction
Preventing fat melting or jelly separation
Color stabilization
Technical
advantages
of use:
Carefully engineered blends for bowl-chopper applications with mainly emulsifying properties. Next to stabilizing and
shelf-life, also color improving properties are included.
Brine applications
Our brine applications are used for the technique of marinating. The
origin of the word alludes to the traditional use of brine (aqua marina)
in the pickling process, which led to the technique of adding favor and
shelf-life by immersion in liquid.
Better taste than normal fresh meat
Better texture, bite and mouth feel
Increased color stability
Better shelf life
Increased juiciness
Less cooking or frying loss
Higher yields
Technical
advantages
of use:
Different formulations and recipes for high quality hams, low, medium and high injection hams, pork bellies, raw cured
meat products, poultry hams, tongues, fsh etc. are available. Also available: technological blends for cook-in the bag
type of hams or high yield reformed hams...
Within our Functionals Solutions range we offer some very specifc solutions for all type of applications. Next to that, we
also offer a wide range of discrete functionalities such as emulsifers, texturizers, shelf-life improvers and so on...
Customized Solutions...
www.solina-group.eu
Functional Applications
Gelatin applications
DRY GELATIN BLENDS
High quality dry powder natural gelatin blends with exceptional clarity and light color. Treated for extended shelf-life
and stability.
GELATIN BLOCKS
Color and shelf life stabilized gelatins suitable for any pts decoration, aspics, head cheese, chicken rolls, glazed and
canned hams, and jellied meat products of all kinds. Easy and ready for usage!
Good gelling properties
Available for pork, beef, poultry, fsh
Variety of gelatins with Bloom values
Dense structure of fnished product
Available in blocks or in powder form
Stabilized for longer shelf-life
pH-regulation component included
Protecting agents against Listeria
Mould resistant
Fruit gelatins ready to be used
Acceleration of color formation
Technical
advantages
of use:
Pt applications
The pt mixes are complete functional blends to be used in all
smooth and coarse pt types.
They include modern emulsifers such as milk protein, fatty acids
and food fbers to create the highest possible stable moisture/
fat emulsion.
Special care is taken to include active agents that eliminate fac-
tors which enhance oxidative changes.
Functional Creativity is found
in unique synergies...
www.solina-group.eu
Functional Ingredients
Texturizers
FOOD FIBERS
Food fbers are used to improve on texture of fnely comminut-
ed products (sausages), minced meats (fresh, cooked or fried),
cooked (cured or uncured) products, fllings and even sauces by
partial replacement of traditional ingredients (non-meat pro-
teins, starches, etc).
Fiber ingredients offer almost limitless possibilities, such as
improving texture, appearance, moisture control and shelf life
enhancement.
HYDRO COLLOIDS
Thanks to our expertise in meat processing applications,
we can suggest fne tuned hydro colloid blends suitable to
solve your viscosity or texture problems.
CARBOHYDRATES
Various types of sugars, maltodextrines, starches and fours are available. Combinations made suitable for different
applications.
Tumbling agents
Tumbling agents can be used as highly effcient gelling
agents in the production of processed meat products
(different types of ham, or cuttered products like sau-
sages or pts), where extra water binding is essential,
resulting in much higher yields.
Economy and budget
related solutions...
MEAT & FAT REPLACERS
In some recipes food analogues or meat replace-
ment is needed, but at the same time approxi-
mating the aesthetic qualities (primarily texture,
favor and appearance) and/or chemical character-
istics of meat.
Various blends and solutions are available based
on textured vegetable proteins (TVP) and/or other
solutions.
www.solina-group.eu
Functional Ingredients
Dry fermentation products
Complete products for the production of traditionally smoked and
dried sausages (usage of starter cultures): starter culture substrates,
color stabilizing and improving, with or without functional food f-
bers, frmness improvers and above all very tasty spices, herbs and
favor components.
Shelf-life, preservations and color stabilization
Our range includes various types of engineered blends to extend the microbiological shelf-life and color stability of meat
products. Usage makes it possible to obtain a signifcant shelf-life extension and/or color improvement.
The bacteriostatic effects can be attributed to a number of extra hurdles (Leistner, 1995; Leistner, 2000) that are build-
in in the range of products:
Technical
advantages
of use:
Prolonged shelf-life
Increased food safety
Longer colour stability
Better taste preservation
Avoiding fat oxidation
t
a
w
pH
Eh
pres.
t
a
w
pH
Eh
pres.
Based on the Leistner Hurdle technique Solina Group is
using the intelligent combination of different hurdles
or preservation techniques to achieve multi-target,
mild but reliable preservation effects.
Texture & Taste improvers...
In search of healthier end-products!
www.solina-group.eu
The heart of our creations...
Innovation remains the heart of SOLINA creations. With a strong innovation policy, 8 Research & Development centers,
our teams share and identify the future trends and give creativity a new dimension to develop new recipes.
1. Market research - CUSTOMER NEEDS - Trend Analysis
2. Ingredients monitoring - CONCEPT CREATION Regulatory
3. Recipe TESTING Formulation
4. Customer Presentation
Control & Quality Assurance!
A strong and performing quality assurance system that places food
safety above everything.
Innovation & Quality
Food safety management system: based on the most commonly used International Standards...
ISO 22000 - BRC STANDARD - SKAL - IFS CERTIFICATION
A software designed to satisfy customers needs:
SAF Food Safety & Formulation
An effcient software enabling the qualifcation of ingredients, favourings and other raw materials over 200 criteria.
Quality specialist for technical & regulatory advice:
a team of experts in regulation & technical documents.
information monitoring about regulatory changes.
accuracy and reliability of technical data sheets.
technical assistance in labeling.
Quality tools for traceability & information acces:
a complete IT system designed to provide:
transparency and reliability of the information during the approval process of ingredients and suppliers and total
upstream & downstream traceability of our products.
quick access to food safety documentation, quality control, plan results & traceability.
data archiving.
www.solina-group.eu
Active in more then 35 countries across Europe, Middle-East, Scandinavia, Asia...
To get more contact information for your specifc country, please visit:
Rochusstrasse 219
53123 Bonn
Germany
Tel: +49 (0)228 62 00 911
Fax: +49 (0)228 61 99 348
Germany The Netherlands
Linschotenstraat 93
3044 AV Rotterdam
The Netherlands
Tel: +31 (0)10 462 66 00
Fax: +31 (0)10 462 69 60
Sweden
Topplocksgatan 5
212 41 Malm
Sweden
Tel: +46 (0) 40 49 74 70
Fax: +46 (0) 40 49 74 20
KIbrIs ehitleri cad. No:128
Kat:3 Da:4 Alsancak-Izmir
Turkey
Tel: + 90 (0)232 421 12 80
Fax: + 90 (0)232 421 12 81
Turkey
Str. Sos. Giurgiului 124
Bl.6 sc. 3 et 4 ap.8 sector 4
000084 Bucharest | Romania
Tel: 0747111814
Fax: 0314188169
Romania Poland
ul. Radarowa 58 A
80-298 Gdask
Poland
Tel: +48 (0)58 349 71 90
Fax: +48 (0)58 349 71 89
France
ZI Du Pommeret
Rue des artisans 7 - BP 29
35310 Bral-Sous-Monfort | France
Tl: +33 (0)2 99 60 07 60
Fax: +33 (0)2 99 60 08 42
Belgium
Rozenstraat 15
9810 Eke-Nazareth
Belgium
Tel: +32 (0)9 385 56 15
Fax: +32 (0)9 385 81 06
Belgium
Industriestrasse 21
4700 Eupen
Belgium
Tel: +32 (0)87 59 51 50
Fax: +32 (0)87 59 51 59