Composition of pure spices developed specifically for a particular manufacturer and for a specific product ( Tee sausage, Srijemska sausage, Kulen, Winter salami, Milano salami etc.) without the addition of functional elements, flavor enhancers and reductive sugars. They can be used for natural fermentation or with starter cultures with the addition of reductive sugar.

Compositions of pure spices, aromas, spice extracts developed specifically for a particular manufacturer and for a specific product ( Tee sausage, Srijemska sausage, Kulen, Winter salami, Milano salami etc.) with added functional elements, antioxidants, reductive sugars, colorants and similar.

A mixture of two or more types of reductive sugars with or without added antioxidants adapted for use with starter cultures according to their composition and properties in the production of fermented salami and dry meat.

Mixture of multiple strains and genera of microorganisms that have different properties and different functions during fermentation of salami and meat pieces. Mixing strains in a certain ratio ensure proper sugar degradation, lower pH in the product, nitrate degradation and color development, aroma development and product consistency.

A mixture of two or more types of reductive sugars with or without added antioxidants adapted for use in semi-durable, sausage products and hams. The functional properties of reductive sugars are to improve product consistency and improve product color development.

Pure spice compositions developed specifically for a particular manufacturer and for a particular product (Frankfurter, Debrecen sausage, Kranjska sausage, Extra sausage, Paris sausage, Tyrolean sausage, Krakow sausage etc.) without added functional elements, emulsifiers, antioxidants, flavor enhancers, reductive sugars. The advantage of using such mixtures is to achieve a different intensity of aroma and flavor in the product without the risk of disturbance of the chemical composition and an overdose of functional components that are mainly limited in dosage. The disadvantage is the more demanding preparation of production and the greater the possibility of mistakes.

Compositions of pure spices, extracts of spices, aromas and functional elements, emulsifiers, antioxidants, flavor enhancers, reductive sugars, colorants and similar developed for the specific manufacturer and for a particular product (Frankfurter, Debrecen sausage, Kranjska sausage, Extra sausage, Paris sausage, Tyrolean sausage, Krakow sausage etc.) The advantage of using such mixtures is significantly simpler preparation process of production and the lower possibility of a mistake. The disadvantage is the limited dosage of mixture into a product without the possibility of a substantial increase or decrease of the dosage because of limitations in most dosage of functional components.

Individual additives with specific functional properties (emulsifiers, antioxidants, hydrocolloids, plant or animal proteins, vegetable fibers, native or modified starches etc.). Mixtures of two or more functional add-ons to achieve the intended functionality required for a given product.

Compositions of functional elements, hydrocolloids, plant and animal proteins, emulsifiers, antioxidants, flavor enhancers, reductive sugars, stain colors, pure spices, spice extracts, aromas, etc., developed specifically for a particular manufacturer and for a particular product with defined specific characteristics such as water content, aroma intensity, cross color, etc. (Ham in the enclosure with a 20-50% weight increase, Toast ham with 50-100% weight increase, Pizza ham with a weight gain of 100-150%). Mixtures can be designed as functional without added aromas and spices or complete with added aromas and spices.

Compositions of functional elements, hydrocolloids, plant and animal proteins, emulsifiers, antioxidants, flavor enhancers, reductive sugars, stain colors, pure spices, spice extracts, aromas, etc., developed specifically for a particular manufacturer and for a particular product with defined specific characteristics such as water content, aroma intensity, cross color, etc. Injected Hamburg bacon with 20 - 50% weight increase, Injected pork neck, 40 - 60%, Injected pork cutlet, thigh with 50 - 80% weight increase).Mixtures can be designed as functional without added aromas and spices or complete with added aromas and spices.

Composition of pure spices developed specifically for a particular producer and for a particular shaped product of fresh meat (meat rolls, burgers, meatballs, etc.)

Composition of functional additives and additives adapted for use in shaped product of fresh meat (meat rolls, burgers, meatballs, etc.) with various functional characteristics such as preservation of microbiological safety, product color preservation etc.

Complete mixtures of pure spices and aromas, and functional additives adapted to shaped product of fresh minced meat with defined flavor and scent typical for a particular product, as well as a functional part intended to preserve the health safety of the product.

Marinades for meat and fish are developed and manufactured in three basic forms:

1. Dry marinade with water emulsifier and oil

Dry marinades consist of a spice and aroma composition with a defined smell and color of marinated meat, and a functional emulsifier that has the role of homogenizing marinade after adding water and oil in a certain ratio.

2. Dry marinade without emulsifier for water and oil

Dry marinades can be just a spice and aroma composition without a functional emulsifier intended for dry meat marinade.

3. Oil based marinades

Oil based marinades consist of a spice and aroma composition with a certain percentage of water and oil, wherein the marinade is in the form of a paste that is dosed to a certain percentage on the meat and defines the direction of taste and smell of marinated meat and its color.

There are more than fifty types of aromas intended to be added to a particular product or as a component of a Combined mixtures designed specifically for a particular product.

Colorants for meat products can be based on carmine acids diluted at different concentrations, or on the basis of herbal extracts of tomatoes, beet, carrots.

Natural spices processed in various forms such as ground pepper, crushed pepper, powdered garlic, garlic in granules, grated red peppers hot and sweet, crushed peppers in leaflets.

The individual spices or spice mixes which are used as decorative grit on the product, such as decorative spices for barbecue and fish, or decorative spices for cured meat products such as Pancetta, Buđola, etc.