TNA produces and refines raw materials and special processing aids for the bakery and ice cream industries. With a constant focus on improvement — in dough production and in enhancing the quality of finished products — TNA contributes to the development of increasingly natural, healthy, and timelessly flavorful food products.

In 2007, following years of study and research, TNA developed an exclusive production technology, unique in the sector. This innovation allows the creation of specialized liposomes to be used as natural emulsifiers and processing aids in the production of baked goods, bread, pastries, biscuits, and ice cream, as a natural alternative to synthetic emulsifiers E471 and E472.

From this innovation, NATURplus was born: a range of natural emulsifiers that help create finished products that appeal even to the most demanding consumers. Ideal for both traditional and certified organic production.

Liposomes are composed of phospholipids, the active components of lecithin, organized into structured spatial aggregates that enclose a water molecule.

The liposomal structure possesses significant emulsifying and emollient properties. Thanks to its unique ability to interact with proteins, carbohydrates, and lipids, it significantly improves the rheological properties of dough. Additionally, it enhances anti-crystallization activity, offering important benefits for chilled and frozen doughs.

Finally, liposomes affect water activity, giving baked goods improved shelf life, stability, softness, crispness, and palatability.