No salt, no glutamate, no E numbers

Trapeza makes seasonings with no salt or other additives.

In the late 1990s, when low-quality products flooded into Russia and local food enterprises were saving on everything, Trapeza started to produce seasonings with no salt or flavor enhancers, making a strategic choice between price and quality. NEVER SAVE ON QUALITY is the basic strategy for our company. The quality of materials, processing and cleaning determines the quality of the final Trapeza products.

Since then, Trapeza spices and seasonings have been deservedly valued for their high quality and natural ingredients. And that is confirmed by not only marketing research of consumer preferences but also by steady demand.


In 1999, naturalness and flavor of the product were chosen as the strategic priority for the development of Trapeza recipes. Since then, we have been working on our products with maximum care and focus. NEVER SAVE ON RECIPES is another basic strategy of our company.

Leading food technologists, experienced chefs, and culinary experts are involved in the development of our recipes.

Ready-Made Solutions

In this dynamic age, simplicity and speed of cooking often have a determining effect on consumers’ decision to buy. Therefore, Trapeza meets the needs by offering ready to cook solutions or meal makers, i. e. Trapeza Second Course seasoning mixes for cooking certain dishes that include a set of components and a recipe, and are easy to cook as well as Retsepty Vkusa baking mixes that one only needs to add some water and oil or butter to before baking to make a dough.

Safety and Quality

Safety and quality of the food are the key principles of Trapeza’s work. To ensure safety and quality of our products, we meet the following conditions:

Our management system complies with the principles of FSSC 22000

Trapeza has developed, implemented and been using an integrated management system based on the international standards ISO 9001 and ISO 22000, and the principles of FSSC 22000.

In 2007, Trapeza became the first company in Siberia (and the second in Russia) to pass an independent international audit and receive the ISO 22000:2005 certificate (the system was adopted by the international community in 2005 and wad a logical continuation of the food safety management system based on the principles of HACCP).

In 2010, 2013, 2015 and 2017, Trapeza passed independent recertification audits by SGS and confirmed the compliance of its management system with the strict requirements of the standards.

Every year during inspection audits, Trapeza not only confirms its adherence to the principles of food safety and quality but also demonstrates a developed infrastructure and management system and a high level of sanitation and technological purity that complies with the principles of GMPs (Good Manufacturing Practices).

Careful Selection of Raw Materials

All raw materials for production of our products are carefully selected and tested in the laboratory. All suppliers are audited to ensure they comply with the basic food safety principles. It helps to cut off low-quality ingredients before they enter the production chain.

Quality Control of the Finished Products

Finished products undergo daily outgoing inspection in the production laboratory of the factory and safety indicators are tested routinely by independent accredited laboratories. This allows us to speak firmly of the high safety level of Trapeza products.

Technological Control at Every Stage, Traceability

Every stage of the processing of raw materials is monitored daily for compliance with the corresponding standards and technologies. Beside we manage the flow of allergen-containing products which includes traceability, cleaning and washing procedures as well as package labeling. Traceability procedures let us investigate deviations and inconsistencies in the finished products, semi-finished products or raw materials in a timely manner.


To get feedback from consumers, we print our contact details on the packages to enable the buyers to contact the quality control service or report a problem. Each and every of such reports is investigated thoroughly. People write, call and apply with not only problems but also thanks and suggestions. All this information helps us to improve the product and enhance our food safety system.