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…
VIPLAST C-900 ACG edible coating to prevent white veil on boneless hams
Concentrol offers a series of products for the external treatment of cold meat…
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…
Microbiological tests and analysis of coatings
Within Concentrol’s Food Processing Aids Division, cheese coating…
