Processed meat and fish
From the Basics to the Sophisticated
Meat and fish manufacturers are constantly striving to improve their products in a high competitive environment.
All our solutions are specifically designed for the meat and fish industry by our application specialists, looking at formula, processes, and cost with one common final objective: to produce the best ingredients that bring added value to our customers.
Within our product ranges (Hydrocolloids, soy proteins and flours, starches native and modified, cultures, functional systems), we address specific issues related to final product specifications and cost such as the reduction of cooking and storage losses, the improvement of sliceability and the maintenance of tenderness and juiciness throughout its shelf life.
As an experienced manufacturer of functional systems for the meat and fish industry in Europe, we also provide entire compounds, fully designed from formulation to packaging to meet customer expectations.
Main applications:
Fresh products
Water binding, color and color stability, taste, preservation
Cooked products
Cured products - Water retention during cooking, final yield, sliceability, texture, color, taste, syneresis during storage and shelflife.
Emulsified products - stability of the emulsion, water binding, fat and water retention, fat reduction, texture
Dried products
Dried pieces - preservation, color stabilization, taste
Fermented sausages - fermentation control, color stabilization, taste, final yield
Aspic jellies & coatings
Setting temperature, gelling and adhesive properties, color, taste