Technical knowledge
Removing phosphate is not a substitution.
One ingredient can do several jobs. Explore why phosphate-free projects need a reformulation approach, not a simple swap.
Read the technical noteMeat Industry
Almost every problem in a meat plant is the same problem wearing different clothes: water and structure that will not stay where they were put.
Explore our supply
Where we work in Meat Industry
- Sausages & Cold Cuts
- Burgers & Formed Products
- Coated & Breaded Products
- Case-Ready Meat & Poultry
- Marinated Cuts & Portions
- Canned & Retorted Meats
- Sous-Vide Products
What we supply for Meat Industry
How they work togetherFor example, cooking yield, texture and water retention can change together when a meat formulation changes.
SolutionsProducts working together towards your commercial objective. |
|---|
| Cost reduction |
| Phosphate-free yield and texture |
| Fat reduction and marbling |
| Hybrid meat |
| Clean-label curing and colour |
| Smokehouse removal |
| Sodium reduction |
| Protein enrichment |
SystemsOne formulated product. One defined job. |
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| Texture and bite stabilisers |
| Yield and water-binding systems |
| Phosphate-free brines and improvers |
| Curing, injection and tumbling systems |
| Fat-replacement systems |
| Smoke-replacement systems |
| Colour protection and antioxidant systems |
| Natural preservation systems |
| Freeze-thaw protection systems |
| Sodium reduction systems |
IngredientsThe materials themselves, from producers we select. |
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| Functional proteins |
| Starches |
| Hydrocolloids |
| Fibres |
| Coating and breading materials |
| Natural colours |
| Flavours |
| Seasoning and spice blends |
| Marinades |
| Sugars |
| Decorative vegetables |
A cut above?
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