Whether they are of animal or plant-based origin, oils and sauces are characterised by a wide variety of products with or without a brand name.
Guaranteeing “good manufacturing practice” throughout the production chain and in packaging requires the adaptation to the variations of viscosities and temperatures, to a sometimes aggressive pH, while controlling the allergen risk (cleanability and cross-contamination).
- Protection against rapid oxidation
- Control and limitation of allergen risks
- Reduce the environmental impact, and in particular the consumption of water and chemical products
