Food Ingredients

Starches hold immense relevance and importance in the food industry as versatile and essential ingredients that contribute to the texture, consistency and overall quality of various food products. They play a crucial role in enhancing the sensory attributes, shelf life, and overall consumer appeal of various food items, from soups and sauces to bakery goods and desserts. Moreover, with the growing demand for gluten-free and allergen-friendly options, these starches offer valuable solutions in formulating a diverse array of safe and enjoyable food products for an increasingly health-conscious consumer base.

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With an eye for food quality and with the goal of an environmentally friendly food chain, Will & Co strives to offer both traditional proteins as well as alternative proteins. Plant-based proteins are gaining popularity as sustainable and versatile alternatives to traditional proteins. The use of alternative proteins brings innovation and diversity to the food industry, offering exciting new possibilities for product development with the goal of meeting the evolving demands of health-conscious and environmentally aware consumers.
We already offer a broad range of alternative proteins and we love to advise you on how they could be included in your formulations and recipes.

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Conventional proteins offer a diverse array of functionalities and applications in the food industry, contributing to the texture, nutrition, and overall quality of various food products. We offer a range of animal-based proteins.

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Flavouring agents, colouring agents, plant extracts, essential oils, and oleoresins play a defining role in enhancing the sensory appeal and overall quality of food products. These ingredients enable manufacturers to offer a diverse array of flavours, colours, and aromas, in order to create distinctive and enticing culinary experiences.

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Food casings provides an outer layer that shapes, protects, and enhances the appearance of the final goods.

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Hydrocolloids are a group of versatile food additives which have the ability to form gels, stabilize emulsions, improve texture, and enhance the overall quality of various food products.

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Dairy products play a significant role in the food industry, offering a wide range of applications and properties that enhance the taste, texture, and nutritional value of various food products. The relevance and importance of these products lie in their ability to extend the shelf life of perishable dairy items, reduce transportation costs, and provide consistent flavour and functionality across various food applications. Moreover, they offer valuable solutions to meet the diverse dietary needs and preferences of consumers, catering to a broader audience and promoting inclusivity in the food industry.

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Phosphates, enzymes, and yeast extracts are essential ingredients widely used in the food industry, each offering unique properties and functionalities that contribute to the quality, flavour, and texture of various food products.
Phosphates are commonly used as food additives to improve the moisture retention and texture of processed meats, poultry, and seafood products. They are highly soluble in water and have excellent water-binding and emulsifying properties. As such, phosphates enhance the juiciness and tenderness of these types of products while preventing moisture loss during cooking and storage. Phosphates can also be utilized in baked goods for improving dough stability and for providing a softer crumb texture.

Enzymes are natural proteins that act as catalysts, speeding up chemical reactions in food processing. Each enzyme has specific functions and can break down complex molecules into simpler ones.

Yeast extracts are concentrated products, rich in flavour compounds like amino acids, nucleotides, and peptides. They are used as natural flavour enhancers and taste modulators in various food applications. They are commonly used in soups, sauces, snacks, and ready-to-eat meals to improve flavour, depth, and complexity. Yeast extracts are also utilized in the production of savory seasoning blends and bouillon cubes, providing a rich and savory base for numerous dishes.

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Mustard seeds are commonly used as whole seeds or ground into powder to add flavour and heat to a wide range of dishes. They are a key ingredient in various spice blends, marinades, pickles, sauces and, of course, in mustard itself. Mustard flour is created by finely grinding the seeds into a powder. It is a potent and convenient way to incorporate mustard flavour into dishes. It retains the same pungency and strong flavour as mustard seeds. The grinding process, however, makes it easier to mix with other ingredients and imparts a more immediate punch of flavour when used in cooking. Mustard flour is therefore frequently used as a dry spice in rubs, marinades, and spice blends, providing a concentrated burst of mustard flavour. Additionally, mustard flour can be combined with liquids to create a paste or condiment, that are commonly used in various culinary preparations. Both mustard seeds and mustard flour help add depth and character to a wide range of recipes. As a popular spice with a long history of culinary use, mustard continues to be a beloved and essential component for many applications.

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