Water-binding agents to enhance flavour, colour development and shelf life extension of meat products

• Preservation
• Flavor and color
• Increase water holding capacity
• Enhances juiciness
• Increase the moisture level inside of the meat

Water-binding agents to stabilise pH of meat products, increase its water holding capacity, and improve its texture, for example in terms of tenderness and juiciness

• Preservation
• Flavor and color
• Increase water holding capacity
• Enhances juiciness
• Increase the moisture level inside of the meat

Water-binding agents to enhance flavour, colour and improve texture of the meat products

• Preservation
• Flavor and color
• Increase water holding capacity
• Enhances juiciness
• Increase the moisture level inside of the meat

Typically blend of gelling/ thickening and stabilizing agent with selected functional ingredients for processed meat and surimi products

• Water binding
• Improve meat consistency, texture and mouthfeel
• Improves product yield and thus lowers protein costs

Shape improver for reconstituted meat

• Binds fat and connective tissue
• Binds non protein products like olives, vegetables, other products
• Allergen free
• Increases the value and the structure of the meats cuts and trimmings

Meat fat replacer is a Combination of Vegetable fibres with alginate systems to partially replace in the formulation different meat types (Pork, Beef), Fat types (Pork Backfat, Beef) or to improve the structure of poor by-products (MDM, Hearts, chicken skin, etc.)

• Fat and Oil emulsifying capacity
• It can be cut, sliced or grounded in order to incorporated in many different food products
• Use and improvement of meat by-products

Yield Improver are a combination of soluble and insoluble vegetable fibres, to improve the texture and the production costs of different meat products, from fresh to emulsified and injected ones

• Improves water binding abilities
• Retaining moisture, creating juiciness after cooking

Texture improvers are suitable to improve the firmness in hot consumed products and to increase the texture in cheap emulsified and minced meat products

• Forming and maintaining the shape
• Providing excellent texture and bite
• Retaining moisture, creating juiciness after cooking

Premixes for wide range of cooked, cured, fermented or dried meat products using meat from cattle, sheep, pork and chicken

• Imparts desired taste
• Improve visual properties
• Offer ease of use

Typically blend of soy isolate, glutens, milk proteins, etc, with a high level of protein that serves for both water and fat binding

• Water and fat binding
• Improve the meat’s consistency and mouthfeel, hence eating qualities
• Improves product yield and thus lowers protein costs