Products with applications
in the meat industry
CuringBasic curing ingredientsMeat curing is an ancient process that was developed from the necessity to preserve a highly perishable food product. Our offer include salts, spices, seasonings, flavors and other aromatics.
StarchesVarious typesMany starches are excellent sources of fiber, vitamins, minerals and phytonutrients.
HydrocolloidsImprove textureAddition of hydrocolloids to low-fat meat products improves water-retention, consistency, sliceability and texture.
EnzymesLipases, proteases and moreAdding specific enzymes can ensure a premium quality to any meat product.
AntioxidantsDiverse solutionsConsumer-grade ingredients that are added to products to inhibit the oxidation process.
ProteinsPlant and dairy proteinsMeat proteins are important nutritional sources for humans. Adding proteins to your meat products can improve it in many ways.
FermentationFermentation ingredients and acidity regulatorsMaking sure that your meat derivatives have a correct acidity is critical for having a premium offer.
FibersDietary fibersSoluble (inulin) and insoluble (pea fibers). A natural way to increase fiber content without affecting texture or taste. Can help decrease the fat content of the product.
AntimicrobialsAvoid mold, bacteria and yeastMeat processors use antimicrobial ingredients to kill or inhibit the growth of microorganisms like bacteria, yeast or mold in food products.
CoatingCoating solutionsBy coating meat with various solutions, freshness and aroma are maintained to a maximum extent.
BlendsFunctional and aromatic blendsEnhance meat with aromatic blends for beef, poultry, pork and more and heighten their flavor.
OtherVarious productsOur offer includes other products such as alternative curing systems, aromas, solutions and other ingredients. Please contact us for more details on our current meat offer.
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