Vegetable essence soup base powder seasoning
Vegetable essence soup base powder seasoning
Vegetable essence soup base powder seasoning

Vegetable essence soup base powder seasoning

USD $5 - $14 /Kilogram

Min.Order:50 Kilograms

Supply Ability:
2 Metric Ton / Metric Tons per Month
Port:
Taiwan
Payment Terms:
T/T D/P D/A Credit Card

Quick Details View All >

Place of Origin:
Taiwan
Model Number:
Recipe Ch - 009
Style:
Dried
Color:
yellow
Shape:
Powder
Certification:
FDA, HACCP, ISO

LINCO ENTERPRISE CO., LTD.

Business Type: Manufacturer,Trading Company
Main Products: Pork Bouillon Powder ,Chicken Bouillon Powder ,Scallop Flavor Seasoning ,Mushroom Seasoning ,Konbu Seasoning

Product Details

Product Description
 ItemVegetable essence soup base powder seasoning
 TypePowder type
 Characteristics 

Made by natural yeast extract and meat flavoring substance; it can be used to emerge meat flavor and to enhance the taste in cooking.

**Vegetarian is available
 Ingredients Salt, Sugar, Yeast Extract, Maltodextrin, Meat Flavoring Substace, Kombu Extract, Monosodium, Disodium Succinate, Sodium5’-Inosinate, Sodium5’-Guanylate, Glycine, DL-Alanine, Ethyl Maltol, Silicon Dioxide
 Specification

600gx15box per carton; 1kgx20bag per carton;

customized packing is available

 Origin Taiwan
 CertificateISO22000 & HACCP, FDA
 Purpose General Dishes, Vegetarian Hot Pot, Vegetarian Dishes, All-purpose dishes cooking for vegetarian
 StoragePlease avoid direct sunlight, keep it dry and in low temperature. To preserve the ultimate flavor, seal product, once open.  
 Nutrition Facts 

 

 Calories 181
 Protein 9.0
 Fat 0.4
    Saturated Fat 0.2
    Trans Fat 0.0
 Carbohydrate 35.3
    Sugar 
 Sodium 17403

 

   Function                                                                                                                                                                          
Vegetable essence soup base powder seasoningVegetable essence soup base powder seasoningVegetable essence soup base powder seasoningVegetable essence soup base powder seasoning
Vegetable essence soup base powder seasoningVegetable essence soup base powder seasoningVegetable essence soup base powder seasoningVegetable essence soup base powder seasoning

  

   Production Process                                                                                                                                                     

Vegetable essence soup base powder seasoning 

Company Information
Vegetable essence soup base powder seasoning
Vegetable essence soup base powder seasoning

Acquired the ISO22000 & HACCP

LINCO has acquired the ISO22000 & HACCP certificate by SGS (Société Générale de Surveillance). We have invested a lot of time and finance to establish a factory with safety, healthy producing lines and high technology equipment to produce the highest quality products and provide the best service to our clients.

 

 

Reliable

LINCO had been in food seasonings and spices business for more than 24 years, with our experiences we are hoping to share our culture, skill, and know-how to start a mutual beneficial business relationship with you.


Professional

With our own manufacturing factory and R&D team, we are able to analyze and customize the products suit for all-purpose customer all over the world.You are always the most special and important here.

 

Service

We are providing the best, thorough, and comprehensive care of each customer who put their faith in us, hoping to get us on our way towards a prolonged partnership.

Vegetable essence soup base powder seasoning
Vegetable essence soup base powder seasoning 
Customized Service

Vegetable essence soup base powder seasoning

>>>>" href="http://lincofood.en.china.cn/custom_page_1/Customized_Service.html" target="_blank">Send Inquiry >>>>>

Packaging & Shipping

Vegetable essence soup base powder seasoning 

FAQ
Q: Could you please send me some sample for flavor testing?

A: We are usually offering free sample by 50-100g each product. But you should pay the shipping fee by yourself. Please provide your DHL, FedEx, ups, SF or other Express account with your address, contact number and request product list. We will send the sample for you as soon as we get the information.

 

Q: How long will it take to receive my order?

A: This depends on the complexity of your project. Let us know if you have an urgent deadline and we'll see what we can do. A standard turnaround time (from the date of order list signing) is 5 to 7 working days.

 

Q: Is it possible to make the same flavor product as the sample I have? (I would like to have my product same flavor as XXX brand.)

A: YES, please send your sample for us then our R&D Team will start to do the research and development to produce the similar flavor for you. Since the origin of ingredients are from different of countries, the flavor will be not 100% same as your sample. The M.O.Q. of order is requested.

 

Q: Do you offer custom packaging or assembly?

A: Sure, if your project requires special needs, attention or a special idea implemented, we can help. Request a quote today and tell us your special packaging or assembly needs!

 

Q: I would like to have your products with my own brandish. What should I do next?

A: You can start by sending us which products you are interested in and the inner and outer packing materials with your brand e-files. All the packing payment will be charged.

 

Q: I would like to be the distributor of LINCO products in my country. How can I do?

A: We will provide all required documents for you to import our products to your country. If it is necessary for us to prohibit other buyer to sell our products in the same region, the M.O.Q. will be request and the contract duration will be 1 year.

 

Q: Does LINCO have any other spices that I cannot find on your website?

A: We do have some spices that are fewer quantity of demand. Please send the inquiry here to tell us what you are looking for then we will help you to find out.

 

Contact Supplier

Ms. Angie Lin Vice Manager Chat Now
Telephone
886-2-26039933
Fax
886-2-26031613
Address
No. 8

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