In order to develop our range of natural texturizers, the different sources of natural substances have been thoroughly studied so as to develop synergistic blends which in hindsight naturally provide a natural texture. Catalina’s scientific team has studied the different functionalities of soluble and insoluble

vegetable fibers, the different vegetable and animal proteins as well as of various starches to acquire natural solutions that provide the desired texture to a wide variety of foods. Whether it may be the need of a firm, spreadable or creamy texture as well as others.

Consumers are looking for just natural, less processed and healthier food products. Perception of artificial preservatives as undesirable chemical products is a growing concern. Spices and other fermented products as vinegar have been used to preserve food since ancient times, and this is how we prolong the shelf life of a wide range of foods.

Catalina’s scientific team has looked at the solutions that plants have to offer, which include a great variety of natural substances to survive in their environmental conditions. We have verified that they are not only valid solutions, but knowing how to use and combine them, are more effective than artificial additives.

Their components are present in nature as natural flavorings. The range has been developed to increase moisture retention and improve the quality of the product, preserving juiciness and natural structure. This is the ideal solution fot fish and meat industries.