Complete Formulations & Flavour Systems
Ambello’s complete functional blends and specialty systems are developed to support product formulation, flavour development, and processing consistency across a wide range of meat applications.
Combining functional ingredients, flavour systems, and processing aids, the ITALMIX range provides integrated solutions that simplify production, improve consistency, and enable greater control over product performance.
Whether enhancing flavour profiles, managing curing processes, or supporting reduced-sodium formulations, these systems are designed to deliver reliable, repeatable outcomes across both traditional and high-volume manufacturing environments.
ITALMIX Salame Base
A complete functional blend designed to support salami production by combining fermentation sugars, fibres, and flavour components into a single, integrated system. It improves ingredient distribution, supports consistent processing, and helps reduce variability across batches. Suitable for a wide range of salami and processed meat applications, it is incorporated during mixing to ensure batch-to-batch consistency.
Complete & Functional Blends
Integrated systems for formulation, consistency, and process performance
ITALMIX Salame Strolghino
A flavouring preparation developed to deliver the distinctive profile of traditional Strolghino-style salami, enhancing aroma complexity and overall flavour balance. Suitable for fermented, smoked, and semi-smoked sausage applications, it is added during mixing to ensure consistent flavour development and repeatable sensory performance.
ITALMIX Carne Stagionata
A versatile aromatic blend designed to enhance flavour balance and aroma across salami and seasoned meat products. It supports consistent sensory performance across both fast and extended maturation processes. Suitable for a wide range of applications, it is incorporated during mixing to ensure consistent integration and stable production outcomes.
ITALMIX Tacchino Stick
An aromatic blend developed specifically for poultry and turkey-based salami, enhancing flavour balance while supporting consistent performance across different maturation profiles. Suitable for seasoned minced meat and salami applications, it is added during mixing to ensure uniform dispersion and reliable results in lighter meat formulations.
ITALMIX Tartufo Bianco e Champagne
A premium flavouring preparation developed to deliver a distinctive gourmet profile, combining truffle-inspired notes with refined aromatic complexity. It enhances product differentiation while maintaining consistent sensory performance. Suitable for salami, seasoned meat, and smoked applications, it is incorporated during mixing to achieve uniform flavour distribution and high-end product positioning.
Flavouring Preparations
Profile-driven blends for consistent flavour development
ITALMIX Speck Special
An aromatic surface blend developed for traditional speck and dry-cured meat products, delivering a balanced savoury and lightly spiced flavour profile. It enhances surface character and supports consistent flavour development during curing. Designed for external application following tumbling, it adheres to the product surface to ensure uniform flavour expression and authentic product presentation.
Surface & Specialty Application Blends
External or application-specific flavour systems
ITALMIX Cream Pistacchio
A concentrated natural flavour system delivering a clean and authentic pistachio profile. It enhances flavour intensity and aroma while maintaining consistency across applications. Suitable for both savoury and specialty products, it is incorporated during mixing to provide precise flavour control and consistent sensory impact.
Concentrated Flavour Systems
Targeted flavour enhancement and differentiation
ITALMIX Dry VLTN 2
A functional curing system designed to deliver controlled distribution of nitrites and nitrates, ensuring consistent curing performance and product stability. Suitable for use during dry salting or tumbling, it supports uniform dispersion, reliable colour development, and consistent processing outcomes.
ITALMIX Salnitra 50
A nitrate-based curing preparation developed for precise and standardised dosing of potassium nitrate in meat applications. It ensures accurate distribution and consistent curing performance. Used during dry salting or tumbling, it supports stable curing results and compliance with processing requirements.
Curing & Preservation Systems
Controlled delivery of curing agents for safety, colour, and stability
ITALMIX Low S1
A functional blend developed to reduce sodium content in processed meat products while maintaining flavour balance and overall product quality. It minimises the sensory impact of salt reduction using flavour-supported potassium-based systems. Suitable for a wide range of processed and ready-to-eat applications, it is incorporated during mixing to ensure consistent performance and reliable results in reduced-sodium formulations.
Nutritional & Reformulation Systems
Solutions for improved nutritional profiles without compromising quality
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