There are many critical considerations to undertake in the formula development of fresh and injected meats – from yield enhancement to juiciness, moisture retention, texture and appearance.
We offer years of expertise and nature-based ingredients that can improve your product while decreasing purge (drip loss, freeze-thaw loss, cooking and reheating loss), fat content, slicing loss or protein loss. Let us help you meet nature-based claims while serving a quality product with the desired flavour, texture, shelf life and appearance you desire. We invite you to work with our food scientists to help advance innovation in visual appeal, aromas and other functional elements.
Discover our processed meats expertise
There’s a shifting balance happening with increased protein intake that makes the convenience of processed meats ideal for on-the-go lifestyles. This food category remains a staple in many homes, yet there is always room for improving yield, consistency and flavour.
GENU® Texturizer is our specialty carrageenan for firm gelling, water-binding, sliceability, moisture retention and yield improvement in processed meats and sausages.
Derived from red seaweed, GENUGEL® and GENUVISCO® Carrageenan bind water to keep meat moist and improve its texture – especially in low-fat products where juiciness and toughness can be a concern. By varying the two ingredients, a unique gel formation can be tailored to thicken and stabilise, even at room temperature.
KELTROL® Xanthan Gum contributes to the consistent quality of processed meats by stabilising, thickening and modifying texture of the brine to help functionality of other ingredients. It improves the water-holding capacity and elasticity of meat while reducing cooking loss.
Upcycled from citrus peels, NUTRAVA® Citrus Fiber maintains juiciness and tenderness, increase cooking yield, reduces freeze/thaw purge, and helps the texture, colour and taste of meat products remain at their best.
Our nature-based ingredient mimics the mouthfeel of fat and adds stability, emulsifying foam while also contributing to the protein content.
Discover our fresh and injected meats expertise
Let us help you improve shelf life, moisture, flavour and texture with our nature-based binding agents.
GENU® Carrageenan provides uniform gelation, body and structure to meat and poultry products.
GENU® Plus 100 Carrageenan is a nature-based alternative to gelatin especially formatted for multi-needle injections and marinades. It reduces drip loss and cooking loss by providing uniform gelation for juices and flavours.
Upcycled from citrus peels, NUTRAVA® Citrus Fiber maintains juiciness and tenderness, increase cooking yield, reduces freeze/thaw purge, and helps the texture, colour and taste of meat products remain at their best.
