Service
Toll blending and contract mixing for viscous food liquids. We blend your sauces, dressings, marinades and syrups to your recipe. Liquids only. Leuven, Belgium.
Get a quote →What we do
You provide the liquid ingredients and the recipe. We do the mixing. This is called toll blending or contract mixing: you own the product throughout, we provide the equipment, the process and the labour. We work with liquid and semi-liquid food products only. We do not do dry blending, powder mixing or granule processing. The finished bulk liquid can go straight into filling, hot fill or pasteurisation in the same facility, or we return it to you as bulk.
We blend to your specification. We do not develop or formulate recipes. Product formulation is your responsibility.
What we blend
We work with viscous liquid food products only. No dry blending, no powder mixing. If your product is liquid or semi-liquid and does not require cold chain processing, we can likely handle it.
Dressings, BBQ sauces, hot sauces, ketchup, pesto and other blended or emulsified liquid sauces.
Oil-based and vinegar-based marinades and liquid seasoning blends.
Flavoured syrups, blended honeys, agave blends and similar viscous liquid sweeteners.
Blended and strained fruit-based liquids used as sauces, fillings or beverage bases.
How it works
Your ingredients arrive at our facility in Leuven, along with your recipe or specification sheet.
We review your spec, prepare the equipment and confirm the batch parameters with you.
Ingredients are combined and blended to your specification.
The bulk product proceeds to filling, hot fill or pasteurisation, or is returned to you as bulk.
Specifications
| Minimum batch size | Contact us with your recipe and we will advise |
| Ingredients | Supplied by you (toll blending model) |
| Recipe or spec sheet | Required before we can quote or produce |
| Output | Bulk product, ready for filling or collection |
| Can be combined with | Filling & sealing, hot fill & pasteurisation, labelling & coding |
FAQ
Toll blending means you supply the ingredients and the recipe, and we do the mixing for an agreed fee. You own the product throughout. We provide the equipment, the process and the labour. It is the standard model for food brands that have a formula but no production facility of their own.
For liquid food products, the terms are largely interchangeable. Mixing combines liquid ingredients into a consistent product. Blending typically implies a smoother, more homogeneous result, often through emulsification. We work with liquids only. We do not do dry blending, powder blending or the mixing of dry ingredients. Tell us what your product is and we will confirm whether our equipment is suitable.
No. We blend to your specification. You need to arrive with a recipe or formula that is ready to produce. If you need help developing a recipe, we recommend working with a food technologist first.
The standard model is that you supply your own ingredients. If you need help sourcing something specific, get in touch and we will see what we can do, but ingredient sourcing is not our core service.
Yes. Blending can be combined with filling and sealing, hot fill, pasteurisation and labelling in the same facility. This simplifies logistics and reduces lead time significantly.
Viscous liquid food products that do not require cold chain processing: sauces, dressings, marinades, syrups, fruit coulis and similar pourable or semi-pourable products. We do not blend dry ingredients, powders or products that require cold chain. If you are unsure whether your product qualifies, send us your spec sheet and we will advise.
Combine with our other services
Send us your recipe or spec sheet and we will come back with a quote within one business day.
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