The key to your business achievements is that you choose your own flavouring to create a product that is your very own!
Top quality vegetable fats and oils, which gives you the ability to increase the nutritional value of products, change their physical properties and, of course, reduce product costs. We will help you to improve the recipes to achieve better results.
We offer natural and modified starches for various applications, as well as products derived from starches like dextrose, maltodextrin, etc.
The natural colour concept will enforce the image of quality and environmental awareness to a food product. The visual appearance of a product will set your product apart from your competitors' products.
We offer a full range of coagulants, divided into three main groups: animal rennet and two categories produced by fermentation, microbial and chymosin. The two latter groups are approved for use in kosher and vegetarian products.
Meat cultures for fermented sausages, dried and salted meat products. We offer traditional cultures, cultures for fast fermentation, for sausages and mold cultures.
We offer extracts of spices on the oil base, different mixtures of spices in the form of the solution and dry spices and their mixtures.
NEO Ltd. has a broad range of cultures and enzymes to help you improve the quality and health benefits of your fermented-milk products.
Together with the accumulated knowledge and experience in the sector we offer cocoa mass, cocoa butter, cocoa powder and industrial chocolate, chocolate powder, etc.
Discover our comprehensive range of aromatic caramels, caramel colours, burnt sugars and a growing portfolio of caramel specialties !
Using VIOGERM ® wheat germ offered by us, you have the opportunity to raise the product's functionality and improve its taste. Wheat germ is most often used in production of chocolate, pasta, pastries, breads and muesli. It is also an ideal binding agent in desserts and fruit cakes.
We provide innovative solutions for the application of inclusions and toppings - call us the product you want to decorate and it’s desirable qualities, and we get supplements that will make your product stand out in today's diverse product range.
Neo offers specific milk analysis test kits to quickly and accurately detect beta-lactam (e.g., penicillin, ampicillin etc.) antibiotic residuals in milk.
We offer dry egg products: egg powder, ordinary and the termostabil egg yolk powder, as well as a variety of egg white powders.
Stabilizers and emulsifiers have many functions in foods ... stabilizers can act as thickeners, gelling agents, stabilizers, but emulsifiers have a big effect on the structure and texture of many foods. We offer a full range of emulsifiers and stabilizers, as well as integrated blends.
Excellent cream liqueurs, ready bottled cocktails, fruit creams, yoghurt liqueurs and health drinks.
|Ammonium phosphatides E442||Liquid smoke|
|Annato E160b||Locust bean gum E 410|
|Anthocyanin E 163||Luttein E 161b|
|Antibiotic tests for milk||Lycopene E 160d|
|Beta - carotene E 160a||Maize starch, modified|
|Beetroot red E 162||Maltodextrin|
|Bifido bacteria||Mesophilic lactic acid bacteria|
|Burnt sugar||Milk drink bases|
|Mono- and diglycerides of fatty acids E 471|
|Calcium chloride E509||N|
|Caramel E 150 a,d,c||Natural flavourings|
|Carboxymethylcellulose E466||Paprika extract E 160c|
|Carmine, Cochineal E 120||Palm oil|
|Carrageenan E 407||Pectins E 440|
|Cheese powders||Polyglycerol polyricinoleate E476|
|Chocolate||Polyphosphates E 452|
|Chocolate powder||Potato fibres|
|Cholorophylls E 141||Potato starch|
|Cocoa powder, alkalised||Potato starch, modified|
|Cocoa powder, natural||Protective cultures for meat industry|
|Confectionery and Ice-cream inclusions||Rapeseed oil|
|Cream drink bases|
|Cream liqueur bases||S|
|Cream drink bases||Seasonings|
|Cultures for fermented products||Seasoning mixes|
|Curcumin E 100||Sodium alginate E 401|
|Sodium carboxy methyl cellulose E 466|
|D||Soy bean oil|
|Dairy cultures||Spice extracts|
|Dairy fat alternatives||Stabilizers|
|Dairy flavours||Starter cultures for meat industry|
|Dill weed oil||T|
|E||Tapioca starch, modified|
|Egg powder (whole egg)||Thermophylic lactic acid bacteria|
|Egg white powder||Thickeners|
|Egg yolk powder||Trisodium citrate E331|
|Emulsions for drinks||V|
|Enzymes||Vegetable carbon E 153|
|Essential oils||Vegetable fats and oils|
|Gelatine||Xanthan gum E 415|
|Gellan gum E 418|
|Guar gum E 412||Y|
|Youghurt drink bases|
|L||Youghurt liqueurs bases|
|Lactic acid bacteria|
Phone: +371 67500360 | Fax: +371 67500361 | Email: firstname.lastname@example.org
Assistant of Food departments director