Project Description

Natural and nutritional foods are the fastest-growing segment of today’s food industry. Natural anti-microbial, anti-mould and yeast protection are essential for your products as a manufacturer. As well as, the ability of having full control over the entire food production.

Latochema shares a customer focus and passion for finding logical solutions for the food industry by providing natural and nutritional ingredients from around the world. We source quality ingredients from manufacturers at their most efficient origins worldwide. More and more consumers are considering natural and organic products in terms of personal care. Looking to improve your product naturally? Contact us for new natural options.

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In recent years, there has been a significant raising demand in natural preservatives for food, feed and personal care products. A mixture of polyphenols extracted from the flesh of the olive fruit is an exceptional source of natural antioxidants, antifungals and antimicrobials. The material has its own patent number and can be applied – providing immense benefits – in the food and feed industry.

According to clinical studies in the chocolate industry, the olive antioxidants have proved to be a great natural substitute of other chemical preservatives. Additionally, in the oenological field, studies showed that olive antioxidants are great natural preservatives that successfully replace products such as Potassium Metabisulfite, Potassium Sorbate or even Vitamin C !

Carrageenan belong to the family of linear sulphated polysaccharides. It is widely used in the food and feed industry, for their gelling, thickening, and stabilising properties. The main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenan are highly effective in meat manufacturing ; improving succulence, texture, taste and without altering the smell and quality. The range of carrageenan used in meat processing includes injection, roll and sausage. The product is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
Pea proteins are highly functional. They belong to the same class proteins as, soy proteins but with no or lower allergenic properties. The pea proteins are sources of excellent emulsion stabilisers, as a functional ingredient in meat and sausages, sauces, gravies, wine and other various products.