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

October 2021
|
euromeatnews.com
RAPS launches five authentically exotic liquid seasonings
With its new liquid seasonings, which provide an ideal basis for creative convenience dishes, spice expert RAPS brings a taste of the Far East to professional kitchens. The condiments impress with authentic spices from Japanese and Korean cuisine, and fresh, intense flavour profiles. Read the full article here.

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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April 2021
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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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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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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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