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
- Yield
- Consistency
- Sliceability
- Cohesiveness
- Purge (drip loss, freeze-thaw loss, cooking loss, and reheating loss)
- Fat content
- Slicing loss
NEWEST INGREDIENT
NUTRAVA® Citrus Fiber

FUNCTIONAL BENEFITS:
- 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