Ensis has developed a new range of natural preservatives to substitute the chemical ones, develop a full clean label product, or extend your shelf life.

We can offer solutions for meat applications to replace sulfites, lactate, acetate or erythorbate among others.

Regarding bakery and pastry industry, we can replace calcium propionate, improve its shelf life, freshness

Natur SLE-1 PLUS: Natural fermented wheat flour, which inhibits the growth of yeast and moulds; and optimizes the taste profile of bakery products.

Natur SLE-2: Natural fermented product that prevents the growth of bacteria, yeasts and molds. It acts as a natural source of acetate and lactate.

Natur SLE-4: Fermentation that prevents the growth of bacteria in meat products. It is a natural source of acetate.

Natur SLE-8: Natural source of acetate and lactate. Together with other organic acids, it acts as a natural preservative, extending the shelf life of the product and improving its color. It allows the
elimination of E- chemical additives from labels, making possible to move towards the development of Clean Label products.

Natur SLE-9: Natural fermented broth with a high concentration of organic acids, especially lactate,
acetate, and propionate. The mixture acts as a perfect natural preservative, extending the shelf life of products and eliminating chemical additives from labels.

Ensis has developed INNOFIBER range of functional vegetable fibers in powder for injectable and emuslified products that can be used in all food products (meat: cooked ham, sausages, emulsified products, fresh meat, meat balls, fish hamburgers; ready to eat meals; sauces,...).

Reduce the cost and increases the yield of final product

High viscosity

High water and fat retention capacity

Stability during heating and refrigeration process

Gelling cold properties

Ensis has developed a functional range of solutions with the enzyme transglutaminase to use in food products. It is specially designed for applications with prok, beef, poultry, fish, bakery, vegan and dairy products.

Ensis has developed a wide range of animal proteins (pork, turkey, chicken, beef) from high functional with extremely high water & fat binding capacity and emulsifying properties to low functional options.

With our range PROTURKEY, PROTCHICKEN, PROTPORK, PROTBEEF we can offer solutions for several aplications and goals, for injections and emulsions.

Ensis Sciences has developed a range of starter culture to enhance lipolysis, proteolysis and control the pH during fermentation.

Our strains have been isolated from Spanish high quality products, such as Iberian cured ham, Spanish fermented sausages, chorizo, cured pork loin amount other

Furthermore, we are able to make custom formulations under request with a privat label.

SE-MP1 Pepperoni; fast Ph drop

SE-MP1 Salami; fast Ph drop

SE-MP2 to use for products you want to decrase the Ph and enhance the flavour and color

SE-MP3 to enhance the color and flavor without modifying the ph

SE-MP4 to use in products to cured in cold conditions

SE-MP5 to use in loins and products do you want to have a mediterranean flavor

SE-SP1 is a white mold to use for cover the sausages

SE-M BIOPROTECT is a starter culture to protect and kill listeria