Press Area

Welcome to the RAPS press area. Here you can find our current press releases and news.
If you need further materials, please contact presse@raps.com.

Current news

Raps expands portfolio with Biova
May 2021 | fleischwirtschaft.com

Raps expands portfolio with Biova

Retroactive to January 1, 2021, Raps has acquired the majority shares in Biova. The long-established supplier of spices and food ingredients is thus focusing on growth through strategic acquisition and is specifically expanding its range and expertise in organic spices. Biova, based in Wildberg near Stuttgart, will continue to operate as an independent subsidiary.
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Vegan Barbecue Products
April 2021 | Food marketing & technology

Vegan Barbecue Products

From burger patties and bratwurst, to barbecue skewers an meatballs - pea protein-based products promise flavorsome, flame-grilled enjoyment.
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Double the pleasure
May 2020 | Innovations in Food Technology

Double the pleasure

To meet current market requirements, RAPS has been inspired by the cooking concepts of food pairing and completing. At the heart of its novel DOUBLE TASTE concept are natural extracts, which are applied to ingredients such as dried vegetable and fruit pieces, spices or carbohydrate components. Those can then be embedded into a variety of foodstuffs to create end products with enhanced sensory characteristics.
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Produce cooked cured meats as sustainably as possible
November 2019 | Die Fleischerei

Produce cooked cured meats as sustainably as possible

Cooked hams, Kassler steaks, smoked pork or ham hocks are classics of traditional cuisine. With the new generation of sprays for industry and artisans, Raps has dedicated itself to creating the cleanest, most sustainable and most functionally impressive concepts possible.
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RAPS launches new solutions for cooked ham products
June 2019 | euromeatnews.com

RAPS launches new solutions for cooked ham products

The building of a block system for the flexible use of injection brines and seasonings allows producers to achieve 'tender and succulent' qualities for cooked ham.
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