Natural Extracts and Ingredients
The gap between nutrition and health is closing more and more. People are looking for natural foods and beverages that provide well-being and are affordable. Their concern for looking good and feeling good has led them to incorporate functional products into their diets. The fortification of foods with natural ingredients and the replacement of carbonated and sweetened beverages with tea extracts and fermented beverages has increased in recent years.
The appearance of Kombucha as a fermented tea drink with probiotic qualities, matcha extract considered a super food because it contains ten times more antioxidants than green tea, vitamin C and encapsulated iron, are protagonists in the global food and beverage market.
La Tour features unique innovative extraction and encapsulation technologies capable of maintaining the taste and color of the fruits and vegetables being processed. Our geographical location allows access to the largest variety of tropical and exotic fruits in the world. The experience and technical expertise in the creation of extracts and natural ingredients, allow us to contribute to the success of our customers.
Extraction Techniques
Our exclusive combined extraction technology allows us to obtain extracts with sensory and physicochemical characteristics very similar to the original plant material. The process uses state-of-the-art equipment at low temperatures, preserving the color, flavor and odor of the product.
Drying Techniques
We are experts in drying raw materials of vegetable origin, our knowledge has allowed us to develop drying and encapsulation technologies that when they are integrated create the perfect synergy for the development of winning products.
Encapsulation Technologies
You can get the flavor you prefer in any presentation, from a powder to granular particles with excellent performance in applications. Our different matrices and encapsulation technologies have allowed us to create multilayer systems capable of withstanding high baking temperatures and very aggressive blending processes without changing the original flavor profile.
