Preservatives in cheese coatings, the key to preventing the growth of molds and yeasts
At Concentrol we innovate with chemistry to have a positive impact on society…
VIPLAST C-900 ACG edible coating: the solution to preventing the white veil in boneless hams
Concentrol offers a range of solutions for the external treatment of meat…
Concentrol solutions in cheese making (Part 2)
Concentrol innovates with chemistry to add value and guarantee the present and…
Concentrol solutions in cheese elaboration (part 1)
Concentrol’s Food Processing Aids Division has the mission of offering…
Concentrol promotes comparative studies to determine the antifungal effectiveness of cheese preservatives
Concentrol analyzes its solutions in the laboratory to find new avenues of…
Natural coatings to preserve and protect food products
Concentrol has a long experience in the design and production of chemical…
VIPLAST® plastic coatings: no coating traces when cutting cheese wedges
Within the Food Processing Aids Division, Concentrol has extensive experience…
Cured sausages and hams: the keys to the sector
Cured sausages and hams are one of the most commercially available products on…
NEW METHODOLOGY FOR THE DETERMINATION OF THE ANTIFUNGAL EFFECTIVENESS OF PRESERVATIVES: PIMARICIN, SORBATES AND PROPIONATES IN CHEESE COATINGS - PART 1
One of the market sectors that Concentrol places the most emphasis on is…
CONCENTROL: CLOSER TO THE CUSTOMER
The history of Concentrol 2018-2020 In previous Research Blogs we have talked…
