Innovative solutions for the HORECA channel

In the world of food, food risks are the order of the day and you always have to be aware of possible errors in the conservation of the raw material to avoid the appearance of bacteria that prevent the proper functioning of the human body. A clear example of bacterial appearance as a result of a poor condition of the product is salmonellosis or salmonella infection, a bacterial disease that affects the intestine. This appears, in its great majority, due to the ingestion of raw or undercooked meat, poultry, eggs or egg products, or unpasteurized milk that has been contaminated.

It is an infection that seems to only appear when the heat hits, but it is not, since it lives around us throughout the year. It is within the zoonoses (diseases or infections that are transmitted from animals to man, and vice versa, directly or indirectly), more specifically food zoonoses. Among its symptoms, we find some such as diarrhea, fever and vomiting, in some cases.

With people’s health always in mind and with the aim of improving our clients’ ways of working, at Indespan we have two products that are very present in gastronomy, especially in the cateringsector. We refer to mayonnaise and aioli, two typical sauces made with raw egg as one of the main ingredients, with the risk of salmonellosis that this entails.

Thanks to our technology and research, we have been offering these two products for years, but with two fundamental characteristics for fighting this condition: it is a powder product, which helps to preserve it for a much longer period of time, and does not contain egg, which makes it impossible for the bacteria to appear.

• Both are very easy to prepare, adding only water (and oil, in the case of the aioli) in the indicated proportions and mixing for a few seconds.
• The texture and homogeneity, as well as the taste, are unmistakable and unenviable.
• The texture can be customized to the consumer’s taste, since it will only depend on the addition of liquids, being able to achieve a more or less dense result.
• Once the sauces are made, they can be stored in the refrigerator for later use.

Stuffed eggs, sandwiches,  potatoes, salads, meat and fish… our customers of the HORECA channel can now offer delicious dishes accompanied by a good aioli or a delicate mayonnaise and be 100% sure of their zero risk of contamination.