Full Product List
CBS Foodtech: Complete Ingredient Solutions for Meat, Smallgoods & Food Manufacturing
CBS Foodtech is Australia’s trusted partner for premium ingredients, seasonings, and functional solutions across meat, smallgoods, and food production. Working with leading brands including RAPS, Gewürzmüller, Van Hees, M-Food Group, and our own CBS range, we deliver unmatched variety, expertise, and reliability to butchers, processors, and manufacturers.
Our portfolio covers everything from fresh sausage and cooked smallgoods blends to gourmet seasonings, brines, curing agents, starter cultures, and cutting-edge functional additives for yield, texture, and shelf life. Sourced from respected global innovators, our products help you create standout ham, bacon, salami, chorizo, artisan sausages, plant-based products, and more—with consistent results and excellent food safety.
With CBS Foodtech, you get technical support and tailored ingredient systems to keep your business ahead. Explore our full range and discover how we help you achieve quality, innovation, and efficiency at every stage of your process.
Brands
Salami Seasonings & Premixes
- Salami Quick (RAPS; Fast-acting seasoning and starter culture for rapid fermentation and maturation of salami. Delivers classic salami flavour and reliable processing.)
- Salami Super (RAPS; Enhanced salami seasoning with starter cultures for accelerated production and improved flavour, colour, and texture in traditional salami.)
- Chorizo Mild (M-Food Group; Spanish-style seasoning blend for mild chorizo, delivering balanced paprika and subtle garlic notes.)
- Pepperoni (M-Food Group; Authentic pepperoni seasoning designed for Australian tastes, featuring mild spice, rich paprika, and pepper undertones.)
- Sopressa Mild (M-Food Group; Mildly acidified flavour seasoning premix for traditional Sopressa-style salami, ensures authentic Italian flavour and easy processing.)
Functional Ingredients for Salami
- Salami Booster (M-Food Group; to improve ripening and reduce drying time by 15–20%)
- Stabiro Fermarom (Gewürzmüller; Functional seasoning for fermented and dry-cured sausages, providing robust savoury notes and consistent flavour development.)
- Siliana Seasoning (Gewürzmüller; Special blend for dry-cured and fermented sausages, offering deep, aromatic Mediterranean-inspired flavour.)
Starter & Surface Cultures
- Biostarter Cultures (RAPS; Microbial starter cultures to initiate and control fermentation in dry and semi-dry sausages, supporting food safety, texture, and tangy flavour.)
- M-CULTURE MC-NRC (M-Food Group; Natural Reddening Culture, for colour and activation)
- MC-SA 28-100 (M-Food Group; Starter culture for salami with mild acidification, reddening, special aroma)
- MC-FA 38-100 (M-Food Group; Starter culture for raw sausage e.g. pizza pepperoni requiring rapid acidification)
- MC-RS 30 IS-100 (M-Food Group; Starter culture for salami with Italian flavour notes, mild acidification)
- MC-RS 103 SSP-100/400 (M-Food Group; Versatile, fast acidifying starter culture, protects against Listeria)
- Mould Protect 50 (M-Food Group; Protective functional additive for pro-active mould prevention on salami and dry-cured meats, ensuring product integrity during maturation.)
CBS
- German Bratwurst
- German Bratwurst with Herbs
- Chicken Bratwurst
- Weisswuest / Bavarian Bratwurst
- Lamb Bratwurst
- Italian Bratwurst
- Toulouse Bratwurst
- Pork & Garlic
- Fresh Chorizo
- French Bratwurst (Merguez)
- Chipolata
- Cevapcici
- Lemon & Provincial Herbs
- Gourmet Sausage Range
RAPS
- Lemon & Provincial Herb Sausage
- Nurnberger Bratwurst
- Chorizo
- Merguez Bratwurst
- Cevapcici
- Thuringer Bratwurst
Gewürzmüller
- Nurnberger Bratwurst
MeisterSpice
- Bavarian Bratwurst (Weisswurst)
- German Bratwurst
- Nurnberger Bratwurst
- Thuringer Bratwurst
- Merguez Bratwurst (French)
- Toulouse Bratwurst
- Lamb & Herb Bratwurst
- Fresh Chorizo
- Cevapcici
- Chipolata
- Lemon & Provincial Herb Sausage
CBS
- Frankfurter
- Beef Frankfurter
- Chicken Frankfurter
- Kransky
- Debreziner
- Chorizo (Cooked)
- Chorizo Semi Dry (Cooked)
- Cooked Pepperoni
- Strassburg
- Berliner/Lyoner Cold Cut
- German Meatloaf/Leberkase
- Cevapcici
- Cabanossi/Kabana
- Polony
RAPS
- Pepperoni
- Vienna Meatloaf
- Vienna Gold
- Vienna Red
- Puszta Sticks
- Cabanossi
- Pfefferjagger
- Pastrami Decor
- Leberkase (Meatloaf)
- Debreziner
- Bockwurst
- Bavarian Weisswurst
- Chicken Franks Combi
Gewürzmüller
- Knacker
- Weisswurst
- Flavorit Berliner
- Coarse Liverwurst
- Kransky
- Toparom Seasoning
- Universal Seasoning
- Cheese Cabanossi
- Beef Sausage
RAPS (Seasonings & Spices)
- Varianta
- Arabian Lamb
- Orange Powder
- Alkamara
- Chicken Seasoning
- Royal Herbs
- Fresh Lemon Powder
- Paprika 3000 Liquid
Gewürzmüller
- BBQ Spice
- Pepper Black (Ground)
- Pepper White (Ground)
- Pepper Black (Cracked)
- Roasting Flavour
- Paprika
- Cardamon
- Caraway (Ground)
- Coriander (Coarse, Ground)
- Mace
- Ginger
- Fumy Smoke Flavour
- Blacky Dry Smoke Coating
- Onion Flakes
- Garlic Powder
- Garlic Liquid
- Green Peppercorn
- Roast Chicken
- Liquid Smoke Flavour
- Chilli (Ground Flakes)
- Rosemary
Van Hees
- Zartin (Tenderising, phosphate-free functional additive that improves water retention and juiciness in processed meats)
- Bombal (Preservative blend that helps extend shelf life and inhibit microbial growth in meat products)
- Schinko (Highly effective brine and functional additive for texture and water retention in cooked or cured meats)
- Aromix Uno (Spicy flavouring salt and additive to enhance taste in processed meats)
- P2000 Kutter Gold (Colour stabiliser and flavour enhancer for emulsified sausages and smallgoods)
- Polter Gold (Functional additive used for gyros/doner and restructured meats to improve binding and texture)
- Primal (Ripening agent that gives Italian salami its characteristic matured, fermented flavour)
- Brat-Zartin (Juiciness and tenderness enhancer for roast and cooked meats)
RAPS
- Mince Meat Mix (Improves binding and texture in minced meat products)
- Sausage Fit (Enhances water binding and sausage stability)
- Glutalin (Protein binder for improved meat texture and moisture retention)
- Glutaclean (Protein and texture improver for clean-label processed meats)
- Raphos (Functional phosphate for emulsified sausages and processed meats)
Gewürzmüller
- Bullibon (Phosphate-based water binder to reduce cook loss and improve processed meat texture)
- Fee (Phosphate functional blend for improved water binding and colour stability)
- Bindfix (Binding agent for sausages and restructured meats, aids cohesion and texture)
- Fermax (Optimises fermentation, texture, and sliceability in processed meats)
- Bitec RP3 (Additive to enhance bite and mouthfeel in processed meats)
M-Food Group
- Clean Label Booster (Phosphate-free, powdered preparation for stable colour in processed meats with reduced E-numbers)
- MC-NRB (Natural Reddening Base) (Swiss chard–based natural base for colour activation in cured products)
- BG 60 (Powdered preparation to improve shelf life in meat and analogue products)
- M-FERMENTIC Salami Booster (Accelerates salami ripening and reduces drying time by 15–20%)use Bratwurst
- Mould Protect 50 (Functional additive to proactively prevent mould on salami and dry-cured meats)
- Ham Intenso (Flavour booster for enhanced taste in ham and cooked products)
- Ham Bravo (Functional ingredient to intensify flavour in ham and similar meats)
- Poultry Tasty Roasty (Flavour booster for roast chicken and poultry products)