As a client-centric organisation, we don’t consider ourselves a supplier but a partner. Our mission is to understand, anticipate and address our clients’ issues and challenges and work with them to design and develop functional, taste and visual, and nutritional solutions that ensure the satisfaction and the sensorial experience of the final consumer. Take a look at how we work with our customers.


Solina UK invests in training young chefs and providing them with the best products through their brand Essential Cuisine. Solina has partnered with CH&Co to develop a 12 month training academy to help new chefs develop their skills for the future.

Chick'n Tin

Solina developed turnkey food concepts Chick’n Tin. The concept illustrates how Solina works with long-standing clients to keep them at the forefront of the food industry. Chick’n Tin, a new concept, immediately appealed to our client Contimax.


More convenience at the deli counter for Meny.  Solina Denmark partners with retail chain Meny to develop exciting convenience food solutions and boost the appeal of their meat and deli products to bring a fresh and appealing offer to customers.


Cris-Tim becomes a market pioneer with new Clean label solutions. Cris-Tim called on Solina to help them develop clean label healthy meat products. The changes they made transformed not just their products, but also their sales, making them market innovators.

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A client-centric approach


Our customised concept-based savoury food solutions are a direct result of our client-centric culture. With a strong entrepreneurial and customer-focused heritage, our goal is to provide customised solutions and generate value for our clients.


  • Sustainable Spice Initiative

    Solina joins forces with other food industry members in the Sustainable Spices Initiative (SSI) to drive forward sustainable sourcing. Solina and the SSI community are working towards fully sustainable spice production and trade for the food industry.

  • Creativity for food innovation

    Solina runs groundbreaking “blue sky” workshop for two clients, Altho and Ateliers du Goût, in partnership with Michelin-starred French chef Christophe Le Fur.  Positive results emerged all around the table with exciting new food development ideas.

  • Picada

    Simple, innovative, and super-quick to make, new Picada meat skewers are set to become a must on every popular butcher’s counter. Butchers are excited about this food concept. This innovation ciartomes from Jaeger, Solina’s French specialist brand.

  • Bistrology

    Bistrology is an innovative online tool developed by Solina foodservice brand Apollo and foodservice partners to support independent operators in Belgium. Discover how Solina offers support with online platform to boost business for small restaurateurs.