Lightly salted herring fillets prepared matie-style, with or without herbs:

Salinat, Salinat S4 Salinat C3, Salinat 7P, Salinat Twister (or with Salinats tailored to your requirements)

Matie fillets, produced by enzymatic curing, with or without herbs:

Salinat M, herb Salinat M, eel smoke Salinat

Salad mayonnaise, light mayonnaise, dressings, and dips made using cold production, with or without addition of egg yolk:

Mayomil E 20, Mayomil A/3, BUMO GP 1

Salad mayonnaise and dressings made using cold production with no egg yolk or milk protein:

Milkamin OE, MABIN

Dressings and creams mad using hot production:

Mayomil ND, Milkamin 30/SFM3, Erol D/90, Erol 30

Fully preserved sauces and creams, thickened soups, sterilisable stabilisers and emulsifiers:

Milkamin 30, Erol 30, Erol P, Milosan, Eladin, Milkamin F

Ketchup and marinade sauces, stabilisers for cold and hot production:

Marinades, sauces, fish products, shellfish and crustaceans:

Vitosan, herb blend, various products for improving quality, taste, and shelf-life

Breadcrumb and coating additives:

Desserts, cold or hot production:

Colouring food additives:

Vegetable concentrates

Pates, spreads, fish cakes, minced fish:

Salmon substitute production, roe treatment, shrimp treatment:

Various additives for frozen foods production:

More usage groups:

e.g. various food additives for ice cream production, baked goods, meat and dairy products, processed cheese production, anchovy and herb herring fillets, and pickled herring strips, etc.

Various raw ingredients and additives:

native and modified starches, preservatives, organic acids, hydrocolloids, fibres, phosphates, flavourings etc.