Collaborating to develop tomorrow’s food solutions
Solina leads the way in supplying BESPOKE ingredient solutions. We help clients stay one step ahead of the competition. Consumers demand good, healthy, environmentally friendly food – and that’s where Solina’s functional, taste and visual, and nutritional expertise comes in. From trend forecasting and R&D upstream, to overcoming organoleptic, formulation, traceability and packaging challenges, to branding and labelling – Solina is the ANSWER.
Unparalleled expertise in food production
Every aspect of the food industry is evolving fast, and we understand the challenges faced by food manufacturers. Backed by a customer-centred approach, our goal is to offer our in-depth FUNCTIONAL expertise in the meat sector, TASTE & VISUAL know-how and NUTRITIONAL expertise to provide unique, customised food ingredient solutions.
We work in true partnership with over 2,500 industrial manufacturing clients in 75 countries. Our R&D put our clients in pole position to capitalise on emerging demand, new concepts, new formats, and new opportunities.
Solina is hand in hand with the client
Solina’s wide spectrum of in-house expertise gives us a thorough grasp of processes and challenging issues within the food industry. It’s a business where legislation keeps tightening, consumers’ tastes and needs are shifting, health and marketing imperatives change – plus manufacturers face constraints like short product lifecycles and distribution pressures.
In this complex industry, we devise solutions tailored to our clients’ precise requirements. We support clients all the way down the line, from the early stages – trend forecasting and innovative R&D, sourcing, product development – through tackling regulatory or supply chain issues, industrial testing and production, down to marketing and labelling of the final product.
Solina has always been there for us, with technical solutions to ensure that things work as planned. Solina doesn’t just develop solutions, but they also suggest recipe modifications and how we could improve the taste profile and appearance of our meat products.