MSK
From vision to plate
MSK is led by chefs, with chefs in its heart. They believe in great ingredients, in creativity, and in pushing constantly for the best flavours, textures and presentation.
They want to help chefs deliver the WOW factor, over and over again, and carefully select the best grade for all their ingredients, focusing on helping chefs to be creative and save time in the busy modern kitchen while ensuring consistent high quality results.
Their ingredients and tools are found in the best kitchens around the world, from the top Michelin-starred restaurants to artisan cafes, along with cocktail bars, confectioners, bakeries and patisseries, chocolatiers, brewers & distillers and more.
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MSK RANGE
Ultra Range
MSK Ultra Range are high-performance, chef-designed ingredients optimized for modern gastronomy. These products are plant-based, mostly vegan, and formulated to deliver consistent, high-quality results quickly and easily in professional kitchens. The range consists of various products. The Ultratex - an instant thickening starch. The Ultrasec, turns liquids into powder. The Ultragel - a gelling agent derived from seaweed. The Ultrawhip - a vegan foaming agent. The Ultramousse - allows you to creates light, smooth and stable mousse when aerated.
Flavourings
Diverse range of flavours formulated to perform reliably in multiple settings, from baking and patisserie to savoury preparations and beverages. These flavourings come in the form of powder, water and oil soluble drops, essential oils, and flavor bursts.
Compounds
The finest pastes gathered from across the globe containing pure natural ingredients and extracts used to infuse dishes and deliver true, rich flavour, vibrant colour and superb texture. These highly concentrated compounds can be used to flavour anything from fillings, creams, ice creams and ganaches to sorbets and cocktails. The range of flavour compounds include fruits and berries, flowers, herbs and spices, nuts, sweets and desserts, and beverage flavors.
Gelling Agents
A versatile range of gelling agents designed for precise control of texture, clarity, and stability across hot, cold, sweet, and savoury applications. These gelling agents cater to various needs, from firm or elastic gels and thermo-reversible textures.
Acids
Natural flavour enhancers for a wide variety of dishes. The range includes acids that can prevent oxidization, provide tart or sour flavor profiles, and acids that can activate pectin.
Sugars and Sweeteners
Specialist sugars that allow you to control the sweetness, texture, and stability in dishes. The range includes sugar substitutes, sugars perfect for sculpting, and artisan wild sugars derived from sugar cane.
Whipping Agents and Foams
Designed to create stable, long-lasting foams, mousses, and aerated textures across hot, cold, sweet, and savoury dishes.
Colours
Intense, versatile powder and liquid colors that come in water and fat soluble variants, and can be used in both food and beverages.
Freeze Dried Fruits
100% fruit, vacuum-frozen to remove the moisture. The original shape, texture, colour and importantly - flavour is perfectly preserved throughout the process, as is the vitamin and nutritional content. They come in whole pieces, granulates, and powdered forms.
Vicky Endersen
MSK Expert Development Chef
Leading Innovation in Modern Gastronomy
Vicky's journey in MSK started in 2006, an exciting time where there was a surge of interest in Molecular cuisine. She was instrumental in MSK taking a lead in the use of these modern ingredients, translating the science into practical and easy-to-use recipes, and sourcing innovative new products from around the world, often testing hundreds of alternatives to pick the one version which delivers the best real-world performance for a chef.
