Our Products – New


Premier Cru proudly provides premier quality ingredients for premier companies.

We have been delivering the essentials that culinary operations require for their success for over 20 years.

product production
product production

Among the categories of products we provide are:


Also known as “acidity regulators” these substances alter or control the acidity or alkalinity in food products.

Our acidulates include: Ascorbic Acid, Citric Acid Sodium Citrate, Potassium Carbonate, Sodium Hydroxide (Lye), Sorbic Acid, Tartaric Acid Granules


Also known as “preservatives” these substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms.

Our antimicrobials include: Calcium Lactate, Invert Sugar, Potassium Nitrate, Potassium Sorbate, Sodium Benzoate, Sodium Nitrate, Sorbic Acid, Tapioca Maltodextrin

Anti-caking Agents

These substances reduce the tendency of particles within a food product to adhere to one another, or clump together.

Our anti-caking agents include: Calcium Carbonate, Calcium Chloride, Calcium Sulfate, Mannitol


Emulsifiers make it possible to form or maintain a smooth consistent mixture of two or more types of ingredients, such as oil and water, in a culinary application.

Our emulsifiers include: Agar Agar, CMC (Carboxymethyl Cellulose), Egg White Powder, Gellan Gum F, Guar Gum, Gum Arabic, Lechithin, Maltitol, Methylcellulose, Mono and Diglycerides, Sodium Citrate, Sodium Hexametaphosphate, Sorbitol, Sucrose Esters, Xylitol


Enzymes are naturally occurring proteins that can break down and alter the molecular composition of culinary ingredients to achieve a particular end product.

Our enzymes include: Invertase Maxinvert, Transglutaminase


As the title implies, this category’s items add to the flavor profiles of the products in which they are used.

Our flavors include: Apple Cider Vinegar Powder, Buffalo Wing Sauce Powder, Butter Powder, Buttermilk Powder, Black Tea Powder, Balsamic Vinegar Powder, Black Bean Powder, Cayenne Pepper Sauce Powder, Cheese Powder Asiago, Cheese Powder Blue Cheese, Cheese Powder Cheddar Orange, Cheese Powder Feta, Cheese Powder Parmesan, Coconut Milk Powder, Dijon Mustard Powder, Green Tea Powder, Cream Powder, Honey Powder, Horseradish Powder, Maple Syrup Powder, Molasses Powder, Peanut Butter Powder, Rooibos Tea Powder, Red Wine Vinegar Powder, Sour Cream Powder, Yogurt Powder

Flavor Enhancers

These ingredients strengthen or enhance the existing flavor profile when applied in a culinary context.

Our flavor enhancers include: Ajitide (I + G), Malic Acid, Meringue Powder, Phizzi Powder, Sodium Tripolyphosphate


This is a category of multi-purposed additives that act to thicken, emulsify and stabilize products

Our gums include: Gum Arabic, Gum Tragacanth, Tylose


These additives prevent foods from drying out by counteracting low humidity.

Our humectants include: Dextrose, Fondant Powder, Gum Arabic, Gum Tragacanth, Glycerine, Popylene Glycol, Sodium Tripolyphosphate, Sorbitol, Tylose, Xylitol

Leavening Agents

Also called “raising agents”, these substances liberate gases within a dough or batter, thus increasing its volume

Our leavening agents include: Ammonium Bicarbonate, Ammonium Carbonate, Barley Malt Powder, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Tartaric Acid Granules


Some ingredients just don’t fit nicely into any of the more precise or technical categories, but we’re happy to provide them nonetheless!

Our miscellaneous ingredients include: Calcium Lactate Gluconate, Fondant Powder, Ribofavin Glow

Modified Starches

Edible starches are treated with enzymes, acids or alkalis to create modified starches for particular applications.

Our modified starches include: Crisp Coat, Instant Clearjel


A type of preservative, a sequestrant improves the stability of food by forming chelate complexes with metal ions. As an example, sequestrants can prevent the oxidation of fats.

Our modified starches include: Citric Acid, Glucono Delta Lactone, Sodium Citrate, Sorbitol, Tartaric Acid Granules


These additives help to preserve the structure of food products. Examples include preventing separation of oil and water, inhibiting ice crystal formation and slowing the settling of solids in gelatinous foods like jams.

Our stablizers include: Calcium Sulfate, Foam Stabilizer, Glucono Delta Lactone, Glucose Syrup, Ice Cream Stabilizer, Invertase Maxinvert, Lecithin Powder & Liquid, Malic Acid, Meringue Powder, Potassium Carbonate, Potassium Nitrate, Sodium Citrate, Sorbet Stabilizer, Sorbitol Powder & Liquid, Tapioca Maltodextrin, Versa Whip, Whipped Cream Stabilizer


No surprise here, this group of ingredients provide sweetness in the flavor profile of the products in which they are utilized.

Our sweeteners include: Dextrose, Fructose, Icing Sugar, Invert Sugar, Isomalt, Maltitol Powder & Syrup, Mannitol, Xylitol


These additives increase the viscosity (thickness) of food products.

Our thickeners include: Agar Agar, Calcium Chloride, Carrageenan (Iota, Kappa, Lambda), CMC (Carboxymethyl Cellulose), G-Pectin Powder, Gellan Gum, Guar Gum, Glucose Powder, Glycerol Monostearate, Instant Clearjel, Instant Thick, Locust Bean Gum, Methylcellulose, Pectins, Potato Starch, Sodium Alginate, Tapioca Maltodextrin, Ultra-Sperse M, Ultratex Tapioca Starch, Xanthan Gum

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