Low/high acid in cans/glass/plastic containers
Alcoholic drinks and fermented or brewed products
Dried foods and ingredients
2A East Road, Penallta Industrial Estate
Caerphilly
CF82 7SU.
Sales contact: Chary@celticoriental.com
Sales email: klive@celticoriental.com

Company Biography / Bywgraffiad Cwmni
We are principally a natural fermentation company transforming quality raw ingredients such as non genetically modified, identity-preserved, soya beans into clean-label fermented soy sauces, miso pastes and black bean pellets using purely natural biological means. We ferment both soya and non-soya black beans and produce non allergenic alternatives of Worcester sauce and other popular ethnic sauces.
Crustaceans for example prawns, crabs, lobster, crayfish
Eggs
Fish
Peanuts
Milk
Celery (including celeriac)
Mustard
Sesame
Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
Vegetarian
Ambient (room temperature)
Ambient (room temperature)
British Retail Consortium Global Standards (BRCGS)
Fermented soy bean purees (miso) and soy saucesFermented barley pearls for speciality bakeriesFermented soya for sauce manufacturersFermented broad bean paste for ethnic cuisineIndustrial Worcester sauce for non-allergenic food formulations
Other food and drink manufacturers
Food service major
Food service other (independent caterers)
Export market
No but open to it
Yes
No
Yes
Waste produced fit for animal consumption includes:
Spent fermented soya press cake
Yes
Other waste includes:
Plastic and paper