The importance of technical advice in the sale of additives

PH7 is a company that distributes tailor-made technological solutions for the world of food additives, more specifically to fish processors, precooked foods and the meat sector. Customers in these sectors usually need to improve the performance of their production and increase the quality of their products.

In order to correctly attend to their needs, we can think that offering solutions oriented to cover the needs they have may be enough. Many additive companies have as a strategy the design and commercialisation of the product without going further with the client. At PH7 we believe that there is another way of getting things done, putting the sales phase on the same level as the consultancy phase.

A technical team at your side

We have a highly qualified technical team in charge of research and development of new formulations. We study the product and the target market in order to recommend the most effective and appropriate treatment. But their work also goes beyond this, dedicating part of their time to being in contact with the client in order to perfectly understand their needs and problems, and in this way, offer them tailor-made solutions.

When a fish, precooked food or meat processing company works with PH7, it is assigned a single contact person to help with the development of its commercial projects. This partner has the following objectives:

  • To provide a fully personalised integral service in the supply and application of additives
  • Informing about all the latest news and market trends
  • Advise the client on production processes and application treatments
  • Offer personalized technical assistance, working hand in hand to understand the reality of the product and what your needs are.
  • To provide a global vision of the market thanks to the presence of PH7 in more than 25 countries.
  • Serve as a connection and reference link between supplier, processor and customer.

Our experience, a differential value

Thanks to this support provided to our customers, we can say that the know-how that the PH7 team has accumulated over more than 20 years of experience is one of our strongest points.

It may sound like a cliché, but our team has really travelled around the world, visiting processing plants for all kinds of species and products, has faced all kinds of problems and understands how a large number of companies work. This has allowed us to perfectly understand the different problems that can arise in the production processes of the different species we deal with, regardless of the country and the method to be used. We do not limit ourselves only to the part of the process concerning the additives, but we look at each and every one of the phases. In this way we can help to correct the problems we detect thanks to the knowledge and experiences lived in other cases.

One of our main values as a company is confidentiality. Some customers might think that, by visiting so many production rooms, we could end up revealing some technological secret of theirs to another competitor, but we can say that this is not the case. PH7 nurtures itself day by day from its customers to continue learning and growing with them.

Can changes in sectorial legislation be a problem?

We know that regulations in different countries can become a headache. We recently made a post talking about the regulations in the world of food additives. The PH7 team is aware of all the new legislation in the different countries of the world, especially in the European Union (which may be much more frequent than desirable).

The European Union has made many changes to the regulations affecting the different species of fish and shellfish, sometimes even modifying them excessively and creating a problem for companies. In the face of all these changes, it is always difficult to comply with the latest legislation. The continuous changes are causing the companies real headaches to adapt the additives to their elaborations and be able to commercialize them in the different international markets. In these cases, PH7’s role as a partner becomes especially important thanks to this knowledge of the regulations and our ability to react. Our team can advise clients of new developments and adapt the formulation of our additives to these legislative changes.

Do you have a problem that you don’t know how to solve?

If you have come this far, have some problem in your production and manufacturing process and do not know how to solve it, we encourage you to send us a message so that we can study it together.

No matter where you are, as we have already told you, our technical team has experience in more than 25 countries and is able to help you with the treatment of different species of fish, seafood, processed or meat.

Please contact us using this form.


Legislation on food additives

Additives are present in any type of food we can imagine.

Without them, today it would be impossible to consume many of the products that are part of our diet. Whether to preserve what we eat in better condition for a longer time or to improve its texture and flavor, additives are an essential ingredient in our foods.

But at the same time, its use is increasingly controlled by the food authorities, in order to guarantee the safety of consumers.

That is why it is vital for companies to adapt properly to the corresponding legislation, depending on the country of origin and the place where they are going to export their products.

This is not an easy task, due to the large number of existing regulations in the world.

At PH7 we work to avoid this problem, looking for personalized solutions for our clients and adjusting the formulas so that they comply with the legislation established in each country.

The complex world of additive legislation

In order to facilitate international trade, there are organizations working to unify standards of additive use worldwide.

But there is still much to be done, because apart from common policies, countries can apply their own additional rules.

This means that when a company considers selling its products abroad, it is often confronted with a whole tangle of rules regarding the use of additives.

Furthermore, these standards are not always easy to interpret, making it even more difficult for food companies.

European regulations on additives

At PH7 we formulate our additives based on European legislation, as this is the legislation that applies in Spain.

Specifically, it is Regulation (EC) No 1333/2008 of 16 December 2008 that sets out the guidelines for food additives.

This standard marked a turning point in the industry, as it was a major step towards a common model in all European Union member countries.

The text details the permitted additives, their maximum levels and the foods on which they may be used.

For a product to enter this European white list, it must meet a number of requirements:

  • Pass the necessary tests to demonstrate that its consumption is safe for health.
  • Prove that its use is necessary to improve the qualities of food.
  • That does not mislead the user, thinking that he is consuming an ingredient with characteristics that do not conform to reality.

Codex Alimentarius, towards global harmonization

We have already seen the European legislation, but there is another set of rules intended to achieve even greater homogenisation, this time at international level.

This is the Codex Alimentarius. A total of 188 countries – practically the majority of the world – are part of its commission, as you can see in this link..

Many states take the Codex Alimentarius as a reference when drafting their own legislation, in order to simplify trade and protect the health of their people.

But this body is not only helpful to governments. It also makes life easier for the quality departments of food companies.

Therefore, if you are going to export your products to other regions of the world, at PH7 we can inform you about the additives and their permitted limits that are listed in the Codex Alimentarius.

Expert Committee on Additives JECFA

There is another body that also monitors food safety.

This is the Joint Expert Committee on Food Additives (JECFA), which is jointly chaired by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO).

Its purpose is similar to those above: to evaluate the safety of food additives. However, in this case its mission is more to advise countries from a scientific point of view than to set standards.

On its website it has a very useful additives search engine, which indicates the specifications of the more than 2,500 substances it has analysed since its foundation.

PH7 can help you to comply with the regulations on additives

As you can see, food additive legislation can be a real headache for companies.

Before launching a product for export, it must be clear what additives can be used and in what quantities depending on the area of origin of the product and where it is going to be sold.

However, these rules are of highly technical nature, becoming almost indescribable without proper advice.

To help you with this task, at PH7 we give you guidance on the additives that you can use in your food, and if necessary, we formulate the ingredients for you, adapting them to your needs.

If you want to receive more information, just contact us through this form.


New sales methods for fish and seafood due to covid-19

The coronavirus crisis has caused unprecedented economic turmoil. 

It appears as though the economic standstill that has occurred in the attempt to limit the spread of infection will have repercussions of massive proportions at a global level. 

Sectors that are particularly important to Spain, such as tourism and Horeca (hotels, restaurants and catering), have had to remain closed for weeks on end. Even now, as the de-escalation process commences, the situation continues to remain complicated for bars and restaurants, which have no other option than to implement special safety measures to prevent new outbreaks of the pandemic. 

However the reality of the situation is far more complex, as some primary sectors, such as fishing, greatly depend on the catering and restaurant industry. This means that if restaurants close, fishermen will be left with larges surpluses that are hard to sell within the individual consumer channel. 

Therefore, we find ourselves living in a time in which it is more necessary than ever before to reinvent ourselves and adapt to new situations, as this crisis will be long and complex, at least for the hospitality industry. 

If customers cannot enjoy fish or seafood at their favourite restaurants, then it becomes necessary to deliver it to their homes so they can continue enjoying these delicacies in optimal conditions (which now, more than ever, entails the need for our preservatives for fish and seafood). 

This article offers a review of the most innovative ways in which some companies in the sector are starting to implement product sales directly to end consumers. 

The fishing sector hasn’t stopped working for even a moment

The first thing to take note of is that the fishing sector has been on top of the situation since the very beginning of this health crisis. 

Although some fishing vessel owners have had to moor some of their boats, fleets haven’t stopped fishing for a second and have adapted to this new reality by establishing additional safety measures to protect their workers. 

This means that at no time has there been any shortages and end consumers have been able to buy all kinds of seafood products at their regular fishmongers. 

Nevertheless, demand has dropped drastically. Both restaurants and bars, as well as hotels and schools—the main fish and seafood consumers—haven’t been able to open for more than 50 days. This has led to surplus stock that has pushed sales prices down for fishermen and wholesalers. 

To find a use for this surplus product, wholesale fish markets have had to divert all the surplus to individuals. To do this, they’ve had to transform their regular distribution channels. That is the huge challenge that producers are currently facing. 

This issue is crucial to the industry. The survival of many fishermen’s guilds depends on resolving this issue, as they will have no other option than to moor their boats if no other solution can be found. 

Good industry practices

Multiple businesses in the sector have been able to swiftly adapt to the new sales channels. 

Those with the capabilities have created websites to sell their products directly over the Internet while other businesses have realised it is possible to sell fish and seafood—both fresh and frozen—over the phone or through WhatsApp, thanks to the added value of providing home delivery. 

In fact, many local markets and fishmongers have set up home delivery systems so their clients can still enjoy their favourite fish and seafood products without ever having to leave their homes. 

Selling fish on the Internet

Many people might think that it is difficult to buy fish without seeing what it looks like.

However the coronavirus has put an end to this reluctance of many fish and seafood consumers as they have seen that online fish sales can meet their needs with every guarantee. 

In fact, some industry associations have created online shops to find an outlet for all the surplus product that is being left behind in wholesale fish markets because bars and restaurants aren’t bidding on it. Meanwhile, those websites that were already operational prior to the crisis have experienced large increases in traffic and orders. 

What is most noteworthy is that many of those orders are coming from new customers who had never purchased fish online until now. 

Home deliveries, now more necessary than ever for preventing infection

When the stay home order started, people set out in droves to purchase basic needs products such as toilet roll, bleach, pasta, rice, and beans. 

However, as the isolation and lockdown period continued, consumers also started considering the need to include fish in their diets, which led to a significant increase in visits to these specialised websites.

Traditional fishmongers have turned to a simpler and more traditional method: telephone sales. Many are even accepting orders through WhatsApp. 

Rather than having customers come to the shops to pick up their purchases, these businesses have set up delivery systems with the option of paying by card at the front door. 

It’s quite clear that people don’t want to give up eating fish, yet many are afraid of getting sick if they have to go to the fishmonger’s shop. That’s why an ever increasing number of businesses are now offering home delivery for all kinds of orders. 

Wholesale companies that previously were dedicated exclusively to the HORECA channel (hotels, restaurants and catering) have also joined the home delivery trend. Decreasing sales have prompted them to also accept smaller orders and deliver to customers’ homes.

Are you a fish and seafood distributor or wholesale provider? Do you need any of our PH7 technological solutions to help you sell your products? Don’t hesitate to get in touch with us by filling in this form. We can help you.  


CRUSTAXYL ZERO, new blackspot inhibitor for defrosting and cooked crustaceans, free of sulfites and 4-Hexylresorcinol

Crustaxyl Zero is an allergen-free, blackspot inhibitor designed for cooked crustaceans. On numerous occasions, before carrying out the cooking processes, defrosts are carried out on imported products previously treated with sulfites. These treatments are not always homogeneous, as some batches may not come with the appropriate PPM’s of sulfites and melanosis may appear when thawed. In order not to increase the levels of sulfites, or to include some other antienzyme such as 4-HR, PH7 Food technology has formulated an additive based on antioxidants that guarantee that during defrosting, melanosis does not appear until it is cooked.

The application is very simple and effective. As a liquid additive, CRUSTAXYL ZERO is applied directly in both the defrosting and cooking water at the percentage recommended according to the technical data sheet and its protocol. The advantages obtained in this treatment are the following:

  • Avoid oxidation and enzymatic browning.
  • It does not modify the organoleptic conditions of the product.
  • Maintains the original color and texture of the treated product for longer.
  • Prevents the appearance of brainstorming that are usually common in other types of antimelanotic reinforcement treatments.
  • Unlike other sulfite-free additives, it provides intense shine while maintaining the integrity of the eyeball.

For more information, contact the technical-commercial department


COVID-19: Operational update

After the publication of Royal Decree Law 10/2020 of 29 March which regulates those activities considered to be essential and which must continue to be carried out despite the state of emergency, we want to communicate that PH7 Food Technology is included in that list.

We wish to notify you that we remain active as suppliers of materials that are essential to the production of basic products. All in order to ensure the operation of the supply chain.

The companies that form part of the group include:


Nevertheless, if you have any questions or concerns, we are available and you may contact us through any of our regular means of contact.

PH7 Food Technology team.


The benefits of using PH7 additives in cephalopods

Cephalopod consumption in Spain is increasing.

Practically every bar and restaurant in the country serves a variety of squid, cuttlefish and/or octopus: octopus, calamari, or pan-grilled or fried cuttlefish in their myriad preparations. They can be served in every way you can imagine: fried, grilled, barbecued, steamed, cooked in different sauces, in stew, with rice, in their own ink, with oil and paprika, or with mashed potato or with aioli. In fact, in cities like Madrid, which is quite far from the sea but still offers an exceptional range of fish and seafood, the fried squid sandwich has become a classic.

However, to be enjoyed in perfect condition, these cephalopods that are so important to our cuisine must have a pleasant texture when eaten. We’re sure you’ve had to turn down a dish of cuttlefish or squid at some point because they were hard, gummy, or rubbery. Well we don’t want that to ever happen again.

With PH7, we have created a line of additives specifically for cephalopods to ensure they remain a delicious delicacy and are always served in the best possible condition. This is an essential catalogue for wholesalers to ensure that the products they sell reach fishmongers and restaurants in optimum condition.

If you want to know more about the main benefits of our cephalopod additives, continue reading.

Methods of preserving cephalopods

We have designed the PH7 line of additives with the primary objective of guaranteeing that the cephalopods, seafood, and fish that reach consumers’ tables are of the highest quality. Seafood products start to deteriorate, and their organoleptic properties begin to change, as soon as they are removed from the sea.

In the past, to prevent these processes, fish were usually salted, smoked, or marinated. This would allow a fish caught in the Cantabrian or Mediterranean Sea to be transported to the heart of Spain in good condition. As techniques advanced, the means of transport also improved, as did the methods of preservation, with significant advances such as ice for preserving fish and refrigerated containers. In fact, the deep-freezing of many types of fish has become a standard practice that prevents the appearance of parasites such as anisakis.

The problem is that from the time the product is caught at sea until it reaches kitchens, its quality deteriorates in a way that can’t be prevented by freezing. What’s more, today fresh fish is still one of the greatest culinary pleasures, but it can’t always be eaten in the same state as it was when it came out of the sea. It’s even possible that such fresh conditions may prevent the product from acquiring the optimal conditions for consumption.

Moisture retainers and texturisers

As we explained in the introduction, another problem which is all too common with cephalopods is consumers often find their texture to be unpleasant. They become rubbery when cooked, causing a sensation similar to chewing a piece of rubber or leather. To avoid this, our R&D department has created a line of texturing agents and moisture retainers exclusively for cephalopods.

This range of products acts directly on cephalopod protein. This allows us to optimise the hydration capacity of the cephalopod, something that directly affects its texture, shape, bite, and even smell.  With PH7, we have developed a wide range of hydrating solutions. If you’re interested in receiving more information on this subject, please visit the product section of our website.

Whiteners and preservatives

Another important issue is the colour of cephalopods. Many have chromatophoric cells that allow them to change colour and camouflage themselves in case of danger (just as they use ink to cloud the water). When caught, chemical oxidation processes occur that result in the products not having the white colour that consumers usually associate with fresh squid or cuttlefish.

To present the product such that it meets the demands of the market, our R&D department has created a line of whitening agents and preservatives that inhibit oxidation and help the squid stay fresh and appetising for longer.

Do you want more information about the additives that improve the texture of cephalopods?

If you want to know more about our PH7 solutions for preserving fish, cephalopods, and other seafood, contact our sales department by filling in this form.


pH7 will be present at the CONXEMAR Exhibition 2019.

PH7 Food Technology will be present at the International Exhibition of Frozen Seafood Products (CONXEMAR) that takes place in the city of Vigo (Pontevedra) from 1st to 3rd October 2019.

This Exhibition, of reference in Europe, is consolidating between the two most important in the world with a current exhibition area of ​​31,500m² and serves as a meeting point for the entire transformer sector: wholesalers, importers, exporters, processors, manufacturers, distributors, refrigerators, machinery, auxiliary industry (cold, packaging, plastics, etc.)

¿Do you want to know our products?

  • CRUSTAXYL, free sulfites black spot inhibitor This sulphite-free additive is ideal as a melanosis-inhibiting preservative in all types of crustacean. It does not affect the product’s organoleptic characteristics, it does not release any odour and contains no allergic substances. Crustaxyl is an easy and safe product to use, ideal for immediate treatment of the catch or once back on land.  It ensures very shiny eyes and cuticle, strengthening the soft tissues of crustaceans. Sulphite-free, especially indicated and recommended for seafood marketing and production.
  • GLASS 20, glazing agent This product is our solution for improving the quality of finished products that require a transparent, shiny appearance for marketing purposes. Glass 20 provides a physical barrier that protects food from environmental degradation while ensuring a clean, transparent texture. Product suitable for all types of fish however it is cut and presented.
  • AQUAGLY, GLYCEX and texturazing agents Our wide range of moisture retainers and texturisers was specifically developed to treat all types of fish, cephalopods and seafood in all their different types. They act on fish protein, optimisingmoisturisation, improving texture and maintaining a natural colour. Our formulations are adapted to comply with the legislation of the target country. The new series of our own texturisers for the treatment of cephalopods and fish fillets. Aquagly improves texture while maintaining the excellent organoleptic characteristics of fresh fish and increasing its nutritional value. Phosphate and carbonate-free product, new on the market.
  • TEXMEL, preservatives Our R&D department has developed a novel liquid preservative formulation for fresh whole fish. pH7 texmel inhibits bacterial growth and blocks the enzyme reactions that promote degradation. Product developed by our R&D Department Preservative for whole fish.
  • BD TEXFISH, fish texturazer (in brine) The injection system is increasingly used in the fish sector to obtain better quality, added-value products. The great advantage of this system is that with a very small dose, it ensures homogeneous, profound brine distribution, increasing yield while fully respecting the morphology and muscle texture of the catch. pH7 offers mixtures of ingredients that easily penetrate into protein, increasing the yield with total respect to muscle morphology and texture and avoiding further losses in the seafood processing. In order to achieve a better conservation and highlight the flavors of fish. Making a more tasty and stable product after its cooking.
  • BINTECH, binder for fish burgers Current market trends show a growing demand for ready-to-eat fish and meat products in smaller portions that are quick and easy to prepare. Therefore, from the processor’s perspective, there is a need for technology to increase the use and value of underused by-products and quality cuts. Restructured fish products: pH7 formulates specific binders for the fish industry. These products are essential to give commercial value to by-products that result from filleting and chopping, and from the fish, seafood and cephalopod selection process, and they are required for the correct preparation of new pieces with different forms and properties.
  • ADD DISPENSER, Volumetric food additive dispenser The add dispenser system delivers accuracy in the correct application of food additives to your fish products. It has been fully developed by our technical team which specializes in the application of additives. The high level of precision of this automatic system in terms of the quantity and administration time of preservatives, coupled with the fact that it does not use any electricity, results in significant cost savings.

Get your invitation by clicking on the following link and do not hesitate to contact us if you need further information.



pH7 launches ‘Naturglass’, a formula that improves the quality of glaze products.

In a bid to improve the quality of glaze products, pH7 has developed a formula free from additives or allergens, and made solely from vegetable fibres.

How it works:

NATURGLASS comes in a 25 litre plastic container and works by forming a protective barrier against external agents. It has been specially formulated to create an evenly distributed barrier on the surface of the product to be frozen using solely plant-based ingredients. This property is especially important when the product is applied in freezer tunnels during industrial processes which require uniform and sufficiently elastic products in order to achieve a good degree of wetting and to avoid the formation of layers or decantation when storing the product.


  • The protective film achieved after freezing is glossy and transparent; it is free from allergens and enhances the natural gloss of the food products in a way that will be attractive to consumers.
  • It is non-toxic, and no protection is required for handling.
  • The NATURGLASS formula allows the organoleptic and sanitary/hygienic properties of the product being treated to be preserved, as it prevents interference from external bacteriological, physicochemical and/or environmental agents.
  • During the freezing period:
    • It prevents oxidation of the surface layer of the food, which causes its appearance and nutritional properties to deteriorate.
    • Possible weight loss due to dehydration of the food product is prevented.
    • The likelihood of microbial contamination is reduced as the food product is physically separated from potential contamination sources.

Instructions for use:

The product should be used in concentrations of between 10 and 15 g per litre of water. The solution can be put directly into the glaze machine ready for use.

It is advisable that the water temperature at the time of application be between 2ºC and 3ºC to achieve the desired glaze.

Handling and storage

  • Keep the product sealed in its original packaging when it is not being used.
  • Keep away from heat sources.

Product stability

In appropriate storage conditions, the product is completely stable. However, to prevent any type of external contamination, it is advisable to use the product within 1 year of the date of manufacture.

We are here to help you, so don’t hesitate to contact us if you are interested in or need any further information about the product.


Part of the pH7 team will be present at CFSE 2018

Our partners Juan Antonio García and Luis Cuartero will be present at CHINA FISHERIES & SEAFOOD EXPO that will be held in Qingdao from November 7th to November 9th.

This is one of the most important meetings and exhibition events of sea products in Asia and it’s celebrated in China because it has a faster growing seafood market in the world therefore more than 29,000 seafood professionals from all over the world visit this fair to expand their presence in this dynamic market and build relationships.

This year, CFSE 2018, will have more than 1,500 exhibiting companies from more than 50 countries and 45,000 square meters of exhibition space.

Do not hesitate to contact us or visit our website if you need further information!


pH7 will be present at the AquaExpo Guayaquil 2018.

pH7 Food Technology will be present at AquaExpo 2018 Exhibition that will take place in Guayaquil (Ecuador), from October 15th to October 18th.

This Exhibition promotes the continuous improvement in sustainable production practices of Ecuadorian shrimp to improve its competitiveness and it is one of the most important Exhibitions for the shrimp sector of the country.

For our part, we will be located in booth 23 where will be present our moisturizing solutions for shrimp tails, our sulfite free antimelanosic product: Crustaxyl and our volumetric food additive dispenser: add dispenser. All of them will help improve your production, quality, appearance and texture of your products.

Do not hesitate to contact us or visit our website if you need further information.

T: +34 931 122 447