With an extract load close to 25% and profiles true to freshly ground spices, MANE’s new generation of spice profiles have also undergone different sensory analysis tests to prove their effectiveness in comparison with standard spice flavouring solutions.

The range integrates the most common spice profiles found in meat applications, such as black pepper, white pepper, nutmeg, cumin, etc., and consists of 11 references in total. Halal and Kosher compliant, the powder references are salt-free and formulated without allergens or anti-caking agents.
Primarily designed for meat applications (fresh, cooked or dried), they are also well adapted to other culinary and savoury applications such as sauces and stocks.
Available for the EMEA region, they will be progressively extended to other regions, relying on MANE’s local production tools and knowledge transfer.