Seafood 2010 BD

S e a f o o d S e a f o o d

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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 Sea-food 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

K e y f i g u r e s

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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 Tartar preparations Side dressings Kebab - brochette Rollmop

Delicatessen Seafood

Spreadable Flavours Colours for Tarama Functional blends Terrines Flavours & spices Colours Functional blends Salads Flavours for salad dressings Mix for dressings Tapas Colours for prawns and shellfish cooking Flavours & spices Soups Flavours Blends & Colours Sausages & quenelles Preservatives

Convenience Foods

Canned fish Dishes Flavours Aroma Mix for sauce

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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

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

Flavours

Liquid colours

Crab

sti

cks

Crab 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 migra-tion during shelf life.

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DENOMINATION NORBIXINE CONTENT EEC Number

Annatto 0,84% E160b

Annatto 1.10% E160b

Annatto 1.80% E160b

Smoked 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 colours for haddock

Smoked fish

DENOMINATION PROCESS SUPPORT CONCENTRATION

Tradismoke®a2 Spraying - High

Tradismoke®a3 - Standard

Tradismoke® d-max Drenching or dipping - High

Tradismoke® d2 - Standard

Tradismoke® xp 1Dry salting or direct addition Dextrose

Low

Tradismoke® xp 4 Standard

Tradismoke® xp 7 High

Tradismoke® xp 10 Salt High

Tradismoke® xh 1

Direct additionOil

High

Tradismoke® xh 2 Standard

Tradismoke® xp 13 Dextrose + fibre Very high

Liquid smoke & smoke flavour

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FUNCTION DENOMINATION

Flavouring

Cristallux garlic / parsley

Cristallux strengthen garlic

Cristallux curry T

Cristallux mexican T

Cristallux Provence T

Flavouring & decorationSpices for carpaccio

Carapaccio flavouring

Decoration Sweet & sour design NR1

Stick (restructured) fish pieces Meat & fish binder NR13

As 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…).

Marinated fish & seafood

Carpaccio

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

Raw

fish

& S

eafo

od

Hydrosoluble marinades

DENOMINATION

Gyros

Mustard

Tandoori

Asian

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Tartar preparations


Flavouring Chimichuri spices

Flavouring & decorationLemon Tajine mix

Lemon, dill, fish mix

Orange, chives flavoured design

Decoration Sweet & sour design NR1


FlavouringKebab spices nr21

Lemon & olive flavouring

Flavouring & decoration

Tomato, prawn mix nr1

Intense lemon, dill, fish mix

Caribbean coating

Tikka seasoning mix


MaturationFish 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

Tartar

Kebab-brochette

Rollmop

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

Raw fish &

Seafood

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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


Functional ingredients Tarama binder

DecorationMulticolour decoration nr7

Napolitano decoration

Functional ingredients & flavouring

Fish mousse functional blend

Tuna fish rillettes functional blend

Salmon rillettes functional blend A 083

Fresh & smoked trout rillettes functional blend A 092

Nactis 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

Del

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esse

n Se

afoo

d

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Terrines


Flavours & spices


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


Flavouring & functional ingredientsBlend for fish terrine

Flavoured fish terrine binder n3

Flavoured fish terrine binder

Functional ingredients

Fish terrine binder

White fish binder nr2

Fish rolls binder nr1

Fish rolls binder

Fish “Hamburger” binder

Decoration : jellyVegetal jelly for cooking

Jelly for fish

Decoration : flavoured jelly Lemon jelly for fish

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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

Flavours for salad dressings


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%

SaladsD

elic

ates

sen

Seaf

ood

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Colours for prawns and shellfish cooking

DENOMINATION EEC NUMBER

Prawn colour NR2 E110, E122

Liquid carmine K40 E120

Flavours & spices


Flavouring for guacamole Guacamole spices NR1

Tapas

SoupsFlavours

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% -

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


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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Flavouring Salmon natural (dose 1.0%)

Flavouring & design Seasoning for fish sausage nr2

Flavouring & functional ingredientsIntegral mix for fish knack sausage

Integral mix for fish sausage NR2

Blend of functional ingredients Binder for fish sausage NR1

Sausages & quenelles

Del

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n Se

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Preservatives

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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French 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.

Convenience Foods


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%

Canned fish

DishesFlavours


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

Aroma

DENOMINATION

Fish aroma

Shellfish aroma

Flavoured Saint Jacques scallop aroma nr2

Flavoured fish aroma

Shellfish aroma nr5pt

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Mix for sauce

APPLICATION DENOMINATION

Cold binding sauce

Plain cold binding mix

Plain cold binding mix nr4

White butter sauce blend

Shellfish sauce

Nittoya sauce

Mussel type sauce

Hot binding sauce

Seafood flavoured sauce

Fish blanquette sauce

Shellfish sauce

Nantua sauce

Fish pepper sauce

Armoricaine type sauce

Fish couscous sauce

Shellfish sauce nr2pt

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

Italian cuisinade

Sunny cuisinade

Saffron cuisinade

Forest cuisinade

Carbonara cuisinade

Tomato & basil cuisinade

Curry cuisinade

Chinese cuisinade

Normandy cuisinade

Conv

enie

nce

Food

s

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Contact

Z.I. «La Marinière» 36, rue Gutenberg - BP.32

F-91071 BONDOUFLE CEDEXTel: +33(0)1 60 86 85 32 Fax: +33(0)1 60 86 80 23

[email protected]

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S e a f o o d

Phot

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edit

: F

otol

ia

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

[email protected] / www.nactis.fr

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Seafood 2010 BD

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