Food & Beverage

Food industry

Our food ingredients are used in many different applications. Extracted from a wide range of raw material sources, such as potatoes, corn, wheat, soya beans, pea and tapioca, Royal Ingredients constantly expands its range of high quality ingredients for the food industry.

Starches, sweeteners, vegetable proteins and fibers are used in numerous food products and offer a wide variety of solutions, both nutritional and functional. Manufacturers in the following food groups use many of these ingredients to solve challenges in their production processes and to make a better and safer quality product, with a longer shelf life and with a better appeal for their customers. Please contact our local offices for specific product information and assistance.


Baked products

All sorts of breads, biscuits, cookies, pastry, cereals, cereal bars and snacks.

  • Starches, sweeteners and proteins can improve functional properties such as taste, texture, stability, volume and binding, while fibers and polyols can help solving nutritional issues (calorie/sugar reduction, allergy etc.).



Juices and nectars, still or carbonated drinks, flavored waters, sport drinks, energy drinks, coffee or chocolate drinks, and other powder drinks, beers and other spirits.

  • Sweeteners are used as a carier and help optimizing the nutritional profile of beverages, by reduction of sugar. Maltodextrins and dextrose are perfect sources for sport drinks because of the quickly digestible carbohydrates. Adding fibers and proteins provides solutions to improve texture, visual characteristics and stability. Starch and glucose syrups are a source of fermentable extract in the brewing of beer.



Hard-boiled candies, chewies, gums, jellified products, marshmallows, fondants, caramels, chewing-gum tablets, chocolate and pralines.

  • A wide range of sweeteners is used to provide bulk and texture to for traditional confectionary products. These sweeteners include glucose and maltose syrups, dextrose, maltodextrins and starches, which can be used alone or in many combinations. In sugar free and low sugar varieties, polyols and artificial sweeteners are used to maintain the typical chacateristics of the confectionary however with low calorie values.


Dairy products

Yogurts and fermented milks, milk base desserts, milk, cheeses, ice creams and sorbets, cream, and butter.

  • Glucose in ice creams enables to regulate the freezing point allowing to manipulate the product even when it is frozen. Glucose and maltodextrins are used to improve sweetness, texture, meltdown, and overrun of ice cream. Maltodextrins can be used to replace fats without deterioration of texture and mouth-feel. Starches and glucose can be used to thicken and sweeten yoghurts. Fibers and proteins reduce calories intake and improve intestinal comfort and textures in various dairy products.


Meat and Fish

Processed meats, sausages, minced meat products, pate, surimi, fresh meat and fish products.

  • Vegetable proteins, starches and fibers improving texture, conservation and the nutritional values and can serve as fat substitutes. Starch is used as a bulking and binding agent in processed meats. Dextrose and maltodextrins provide a carbohydrate source for fermentation during the curing process. Hydrated vital wheat gluten and its thermosetting properties form the basis of various types of applications in meat, fish, and poultry products.


Sauces and Soups

Mayonnaise, dressings, ketchup, Asian sauces, warm sauces, tomato based sauce, soups (dehydrated and liquid).

  • A wide range of ingredients offers a host of technological solutions to improve texture, stability rheology, binding etc. Fibers and proteins can help to reduce sugar/calories and improve taste. Starches in soups, sauces and gravies can endure several freeze/thaw cycles without any water purging and maintain a bland flavor, keeping the flavour in original flavour in the product.


Savoury products

Asian noodles, pastas, pre-prepared meals, vegetarian products.

  • Starches are ideal binders and offer unique textural qualities to various types of Asian noodles. Vital wheat gluten can be used in pastas, ready meals and vegetarian products because of its adhesive, cohesive and film-forming characteristics.