Industries we supply
The same onion line serves a snack duster and a pickle plant, but almost nothing about the specification is the same. These pages set out what each sector actually asks for — and what goes wrong when the spec is left loose.
Snack & seasoning
Powder bridges in the duster hopper, or dose weight drifts as bulk density varies lot to lot.
What this sector specifies →Instant noodles & soups
Pieces still leathery when the consumer eats, or so thin they collapse into mush.
What this sector specifies →Sauces & dressings
Dark specks visible in a pale sauce, or the powder lumps and leaves undispersed nodules.
What this sector specifies →Spice & masala blending
The blend segregates in transit and the customer opens a pack with garlic at the top.
What this sector specifies →Ready meals & frozen foods
Pieces go grey or collapse after a freeze-thaw cycle and the meal looks wrong through the film.
What this sector specifies →Meat processing
A micro result out of spec at goods-in, or visible unmixed particles in a fine emulsion.
What this sector specifies →Pickles & chutneys
Pieces soften or discolour in the jar weeks after packing, long after QC has signed the batch.
What this sector specifies →Foodservice & HORECA
Pack too large for a kitchen's usage rate, so product goes stale or clumps before it is finished.
What this sector specifies →Retail & private label
A pack that cannot be legally sold in the destination because the labelling does not meet local rules.
What this sector specifies →Pet food
Specifying an ingredient that is toxic to the animal the product is fed to.
What this sector specifies →Not listed?
Tell us what you manufacture and what the ingredient has to survive — a thermal process, a low pH, a freeze-thaw cycle, weeks in brine. That is more useful to us than a product name, and it is what decides the cut we recommend. Send the spec and we will tell you whether our line fits, including when the honest answer is that it does not.