There’s a shifting balance between the convenience of processed meats that suit on-the-go lifestyles. While this food category remains broad and often a staple in many homes, there is always room to improve yield, consistency, sliceability, spreadability, cohesiveness – and even juiciness and flavor!
We offer years of both manufacturing and application expertise, along with choices of
nature-based ingredients to achieve formulas that can improve your product while decreasing purge, fat content, slicing loss or protein loss. Let us help you to achieve nature-based claims and a quality product with all the desired flavor, texture and appearance.
We have an extensive range of carrageenan and texturizing products for the processed meat, poultry and seafood industries.
The primary types of carrageenan used are kappa carrageenan and iota carrageenan. The use of GENU
® Carrageenan and GENU
® Texturizer Carrageenan blends in processed meat, poultry and seafood products gives a range of consumer and manufacturing benefits by improving:
- Yield
- Consistency
- Sliceability
- Cohesiveness
Eating qualities such as juiciness and flavor and by decreasing:
- Purge (drip loss, freeze-thaw loss, cooking loss, and reheating loss)
- Fat content
- Slicing loss