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K e y

f i g u r e s

Nactis provides functional mixes and colours to all food industries

from beverages to meat products including of course Seafood. Our wide expertise which takes into account trends of various food businesses and also consumers’ trends allows us to propose product ideas to our customers as well as design specific products adjusted to their application, process… Here you’ll find a small range of Nactis products dedicated to Seafood Industry which we hope you will find interesting. Please contact us for any other topics, detailed information or samples.

>> 5

R&D Laboratories

>> 12

Flavourists & perfumers

>> 1

Test workshop

>> 50

Agents and subsidiaries international

>> 55 M€

2009 sales PROFORMA

>> 58 M€

2010 sales forecast

>> 290

2010 headcount

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Ta b l e o f c o n t e n t s Crab sticks

Flavours Liquid colours

Smoked fish

Liquid smoke & smoke flavour Liquid colours for haddock

Raw Fish & Seafood Carpaccio

Marinated fish & seafood Hydrosoluble marinades

Liposoluble marinades

Tartar preparations Side dressings

Tartar

Kebab - brochette Rollmop

Delicatessen Seafood Spreadable

Terrines

Salads

Flavours Colours for Tarama Functional blends Flavours & spices Colours Functional blends

Flavours for salad dressings Mix for dressings

Colours for prawns and shellfish cooking Flavours & spices

Tapas

Soups

Flavours Blends & Colours

Sausages & quenelles Preservatives

Convenience Foods Canned fish Dishes Flavours

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Aroma Mix for sauce

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Crab sticks

rab sticks are a particularly convenient and modern food: they can be eaten during meals or for snacking, at home or on the go. Nactis has developed a wide range of flavours dedicated to crab sticks some examples of which you can find below. Do you know that Nactis is the only European producer for carmine colour (E120)? Thus we can guarantee a constant controlled quality perfectly designed for your application. For instance, we have developed a specific product that gives a nice red coloration to the crab stick surface without any migration during shelf life.

Flavours DENOMINATION Crab 11.15clc Complete crab stick Crab stick 15clc Crab stick 10.66cl Crab stick 008cl Shrimp taste crab stick Salmon taste crab stick

Liquid colours

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DENOMINATION

COLOUR SHADE

EEC NUMBER

Crab stick colour red sp15

Red

E120

Crab stick colour red

Red orange +

E120, E160c

Crab stick colour red nr2

Red orange ++

E120, E160c

Crab stick colour red nr3

Red orange +++

E120, E160c

Crab stick colour orange

Orange

E160C

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moked fish are very popular, but some consumers worry about the safety of the products while industrial producers want to reassure them. Nactis has developed a patented process to offer you a wide range of liquid smoke. These smokes, adapted to most processes, provide the great natural taste of smoke with controlled levels of PHA. Please ask for our detailed documentation on Tradismoke® Liquid smoke and smoke flavour.

Liquid smoke & smoke flavour DENOMINATION Tradismoke a2 ®

Tradismoke®a3 Tradismoke d-max ®

PROCESS Spraying Drenching or dipping

Tradismoke® d2 Tradismoke® xp 1 Tradismoke xp 4 ®

Dry salting or direct addition

SUPPORT

CONCENTRATION

-

High

-

Standard

-

High

-

Standard Low

Dextrose

Standard

Tradismoke® xp 7

High

Tradismoke xp 10

Salt

®

Tradismoke® xh 1 Tradismoke xh 2 ®

Direct addition

Tradismoke® xp 13

High High

Oil

Standard

Dextrose + fibre

Very high

Smoked fish

Liquid colours for haddock

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DENOMINATION

NORBIXINE CONTENT

EEC Number

Annatto

0,84%

E160b

Annatto

1.10%

E160b

Annatto

1.80%

E160b

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s you can see the Nactis solutions are numerous and these are only some examples of all the products we can offer you. Please contact our technical-commercial team, we can help you either designing new products including new consumers’ trends or optimising your own range (improvement of product quality and production efficiency, cost optimisation…).

Carpaccio FUNCTION

DENOMINATION Cristallux garlic / parsley Cristallux strengthen garlic

Flavouring

Cristallux curry T Cristallux mexican T Cristallux Provence T Spices for carpaccio

Raw fish & Seafood

Flavouring & decoration

Carapaccio flavouring

Decoration

Sweet & sour design NR1

Stick (restructured) fish pieces

Meat & fish binder NR13

Marinated fish & seafood Liposoluble marinades DENOMINATION

AROMATIC PROFILE

VISUAL

Maitre d’hôtel

Garlic, butter

Garlic, parsley

Jambalaya

Tomato, meat, curry, white wine

Sweet pepper, onion, parsley

Coco Soja

Coconut, soya, orange

Grated coconut, orange

Dill

Garlic, dill, cucumber

Dill

Thyme Lemon

Thyme, lemon

Thyme, sweet pepper

Provencal

Onion, garlic, thyme, rosemary

Mixed herbs, pepper

Hydrosoluble marinades DENOMINATION Gyros Mustard Tandoori Asian

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Tartar Tartar preparations FUNCTION

DENOMINATION

Flavouring

Chimichuri spices

Flavouring & decoration

Lemon Tajine mix Lemon, dill, fish mix Orange, chives flavoured design

Decoration

Sweet & sour design NR1

Side dressings What about a dressing to enhance your tartar? Nactis offers you some dressing preparations: just add some oil & water and you have a perfect dressing. DENOMINATION Tartar dressing mix Hamburger type mayonnaise m ix Spicy mayonnaise mix

Kebab-brochette

Flavouring

Raw fish & Seafood

FUNCTION

DENOMINATION Kebab spices nr21 Lemon & olive flavouring Tomato, prawn mix nr1

Flavouring & decoration

Intense lemon, dill, fish mix Caribbean coating Tikka seasoning mix

Rollmop FUNCTION Maturation

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DENOMINATION Fish start f3 Fish start f4

Maturation & flavouring

Flavoured fish start f4

Flavouring

Herring seasoning nr1

Flavouring & functional ingredients for rollmop dressing

Herring flavoured binder 2

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Delicatessen Seafood

actis has so many products for delicatessen seafood that it has been a real challenge to choose only some of them among colours, flavours and functional blends. As you may know, Nactis is the only European producer of carmine, thus we guarantee safe and consistent products. Aside of this expertise we have also developed understanding in natural and synthetics colours that allow us to help you in every colour issue you may face. Nactis has also a great range of flavours, functional blends and ready to use product (sauce, dressing‌). As this booklet can only give you a glimpse of them, please contact us for further information.

Spreadable Flavours DENOMINATION

AROMATIC PROFILE

DOSE

Crab

Iodized, crab

1,00%

Salmon natural

Salmon, fatty

1,00%

Oyster

Iodized, oyster

0,20%

Smoked salmon

Salmon, smoked

2,00%

Prawn - crab stick

Fresh note, prawn,crab stick

0,40%

Saint Jacques scallop

Iodized, scallop

1,00%

Lobster

Shell, lobster

0,40%

Colours for Tarama DENOMINATION

CHEMICAL FACT

FORM

EEC NUMBER

Carmine on soda 30g/l

NaOH

Liquid

E120

Carmine liquid k40

KOH

Liquid

E120

Functional blends FUNCTION

DENOMINATION

Functional ingredients

Tarama binder

Decoration

Multicolour decoration nr7 Napolitano decoration Fish mousse functional blend

Functional ingredients & flavouring

Tuna fish rillettes functional blend Salmon rillettes functional blend A 083 Fresh & smoked trout rillettes functional blend A 092

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Terrines Flavours & spices AROMATIC PROFILE

DOSE

Saint Jacques scallop

Saint Jacques scallop, cream, onion, garlic, parsley, pepper

1,35%

Seafood

Seafood, white wine, garlic, onion, thyme, parsley, bay leaf, pepper

1,35%

Gambas

Prawn, tomato, onion

1,20%

Lobster

Typical lobster flavour

-

Anchovy

Typical anchovy flavour

-

Tuna fish

Typical tuna fish flavour

-

Smoked salmon

Typical smoked salmon flavour

-

Prawn

Typical prawn flavour

-

Mixes spices

Spices for fish terrine

-

Colours DENOMINATION

FORM

EEC NUMBER

Oleo paprika 80000 ui

Liposoluble

E160c

Oleo paprika 40000 ui

Liposoluble

E160c

Functional blends FUNCTION Flavouring & functional ingredients

DENOMINATION Blend for fish terrine Flavoured fish terrine binder n3 Flavoured fish terrine binder

Delicatessen Seafood

DENOMINATION

Fish terrine binder White fish binder nr2 Functional ingredients

Fish rolls binder nr1 Fish rolls binder Fish “Hamburger” binder

Decoration : jelly Decoration : flavoured jelly

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Vegetal jelly for cooking Jelly for fish Lemon jelly for fish

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Salads

Delicatessen Seafood

Flavours for salad dressings DENOMINATION

AROMATIC PROFILE

DOSE

Carbonara

Bacon, smoked, cheese, cream

1,00%

Pesto

Parmesan, garlic, basil

0,40%

Catalane natural

Tomato, onion, carrot, meat, thyme, basil, bay leaf

1,00%

Catalane natural

Garlic, basil, oregano, olive

0,40%

Provencal natural

Garlic, basil, onion, oregano, parsley, thyme, rosemary, pepper, chervil

0,30%

Escabeche natural

Garlic, hot pepper, parsley, basil, thyme, onion

0,20%

Ratatouille spices natural

Thyme, basil, garlic, bay leaf

0,20%

Soma vegetables

Tomato, onion, bell pepper, eggplant, olive

0,80%

Ketchup natural

Tomato, sweet, spices

1,00%

Sweet and sour natural

Tomato, sweet, onion, garlic, coriander, ginger

1 to 2%

Couscous spices natural

Cinnamon, cumin, coriander, celery, fennel, ginger, onion, garlic, paprika, hot pepper

0,30%

Mexican spices natural

Cumin, coriander, garlic, ginger, hot pepper, paprika

0,40%

Indian natural

Cumin, celery, ginger, coriander, garlic, hot pepper, fennel, cinnamon, curcuma

0,30%

Moussaka

Tomato, meat, onion, parsley, basil, pepper

0,30%

Paella spices natural

Garlic, clove, bay leaf, thyme, parsley, hot pepper, celery

0,40%

White fish

Typical white fish

0,30%

King crab

Typical king crab

0,20%

Lobster

Top note

0,03%

Mix for Dressings DENOMINATION Plain yoghurt dressing Dill yoghurt dressing Mushroom yoghurt dressing Chutney yoghurt dressing Cucumber yoghurt dressing Curry yoghurt dressing Mustard yoghurt dressing Tomato & basil yoghurt dressing Barbecue yoghurt dressing Ketchup yoghurt dressing Garlic & herbs yoghurt dressing

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Tapas Colours for prawns and shellfish cooking DENOMINATION

EEC NUMBER

Prawn colour NR2

E110, E122

Liquid carmine K40

E120

Flavours & spices FUNCTION

DENOMINATION

Flavouring for guacamole

Guacamole spices NR1

Flavours DENOMINATION

AROMATIC PROFILE

DOSE

FORM

Shellfish top note

Prawn, crab, lobster

0,10%

Liposoluble

Green crab top note

Green crab, white wine

0,30%

Liposoluble

Lobster flavour

Iodized, shell, lobster

0,40%

-

Crab natural flavour

Green crab

1,00%

-

Spices and white wine natural flavour

Tomato, white wine, onion, garlic, pepper, carrot, thyme, bay leaf, fennel

0,50%

-

Cooked tomato

Tomato, cognac, olive, onion, mixed herbs

1,20%

-

Delicatessen Seafood

Soups

The combined use of the lobster, crab natural, spices and white wine natural and cooked tomato flavours is particularly adapted to lobster bisque soup.

Blends & colours

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FUNCTION

DENOMINATION

Colour

Orange colour NR26

Functional ingredients

Fish soup binder

Flavours & functional ingredients

Fish soup natural composition

Flavours & spices

Rouille sauce natural composition

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Sausages & quenelles FUNCTION

DENOMINATION

Flavouring

Salmon natural (dose 1.0%)

Flavouring & design

Seasoning for fish sausage nr2

Flavouring & functional ingredients

Integral mix for fish sausage NR2 Binder for fish sausage NR1

Delicatessen Seafood

Blend of functional ingredients

Integral mix for fish knack sausage

Preservatives

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DENOMINATION

TYPE

Super actilac k

Potassium acetate & potassium lactate

Lemon super actilac

Flavoured preservative potassium acetate & potassium lactate

Sodium lactate n.1

Sodium lactate

Potassium lactate k.1

Potassium lactate

Acetolac 30

Potassium acetate & potassium lactate & sodium acetate & sodium lactate

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rench cooking with its richness of dishes is always a source of inspiration for our R&D team. But going further, we are fond of new taste experiences coming from all over the world. Our R&D team composed of flavourists, food technologists and catering professionals will be pleased to present you our complete range of products as well as design specific solution for you.

Canned fish AROMATIC PROFILE

DOSE

Mackerel natural marinade

Thyme, bay leaf, clove, garlic, onion, pepper, cinnamon

15 to 20 g/L marinade

« Escabèche » natural

Thyme, hot pepper, garlic, bay leaf

0,40% in oil

Natural spices for anchovy

Pepper, celery, coriander, basil, onion, nutmeg

0,40%

Dishes Flavours DENOMINATION

AROMATIC PROFILE

DOSE

Fish fumet natural

Fish, mixed herbs, white wine, onion, celery

1,00%

Shellfish fumet natural

Shellfish, tomato, onion, celery, carrot, thyme, pepper

6% in sauces

Shellfish sauce « à l’armoricaine »

Shellfish, white wine, onion, cream, tomato, carrot, thyme, pepper

6% in sauces

Lobster fumet

Lobster, tomato, onion

1 à 2%

Mussel juice natural

Mussel, white wine

2 à 4%

Paella

Seafood, saffron, garlic, pepper, paprika, curcuma

1,50% in sauces

Crab

Crab, white wine, carrot, onion, garlic, celery, parsley, thyme, pepper

1%

Prawn

Tomato, prawn, carrot, onion

1%

Crayfish

Crayfish, onion, garlic

1%

Cuttlefish

Cuttlefish

0,2%

TomYum noodles

Prawn, lemon grass, coriander, hot pepper, black pepper, garlic, paprika

0,2% in sauces

Convenience Foods

DENOMINATION

Aroma DENOMINATION Fish aroma Shellfish aroma Flavoured Saint Jacques scallop aroma nr2 Flavoured fish aroma Shellfish aroma nr5pt

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Convenience Foods

Mix for sauce APPLICATION

DENOMINATION Plain cold binding mix Plain cold binding mix nr4

Cold binding sauce

White butter sauce blend Shellfish sauce Nittoya sauce Mussel type sauce Seafood flavoured sauce Fish blanquette sauce Shellfish sauce

Hot binding sauce

Nantua sauce Fish pepper sauce Armoricaine type sauce Fish couscous sauce Shellfish sauce nr2pt Italian cuisinade Sunny cuisinade Saffron cuisinade

Sauce enhancer : Blend of spices, flavours, cream...

Forest cuisinade Carbonara cuisinade Tomato & basil cuisinade Curry cuisinade Chinese cuisinade Normandy cuisinade

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Contact

Z.I. «La Marinière» 36, rue Gutenberg - BP.32 F-91071 BONDOUFLE CEDEX Tel: +33(0)1 60 86 85 32 Fax: +33(0)1 60 86 80 23

info@nactis.fr

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Z.I. «La Marinière» / 36, rue Gutenberg - BP.32 / F-91071 BONDOUFLE CEDEX Tel: +33(0)1 60 86 85 32 / Fax: +33(0)1 60 86 80 23

info@nactis.fr / www.nactis.fr

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Photo credit : Fotolia

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Seafood 2010 BD  

Seafood 2010 BD

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