Processed Meat

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.
  • Protein loss
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


NUTRAVA® Citrus Fiber

  • Supports dietary fiber intake
  • Maintains juiciness and tenderness
  • Texture, color and taste of meat products remains optimal
  • Increases cooked yield
  • Reduces purge and freeze/thaw purge

Discover the latest meat & seafood innovation trends, insights and more!

Our Products

Product Type Function
GENUVISCO® Carrageenan Learn more
  • Gelling
  • Thickening
  • Stabilizing
  • GENUGEL® Carrageenan Learn more
  • Gelling
  • Thickening
  • Stabilizing
  • GENU® Texturizer Learn more
  • Texture
  • KELTROL® Xanthan Gum Learn more
  • Thickening
  • Stabilizing
  • SIMPLESSE® Microparticulated Whey Protein Concentrate Learn more
  • Emulsifying Foam
  • Stabilizing
  • Fat Mimicking