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Contact us for exciting updates and news in these areas, among other things:
• Cost optimization through optimum utilization of raw materials and ingredients
• Optimization by reducing losses during the process
• Sensory evaluation - consistency / texture enhancing properties
• Water Holding Capacity (WHC) in various meat products in responding to the pH
and the meat iso-electric point
• Emulsification capacity in responding to the binding-index of various meats
• Improved sliceability - reduction of slicing loss
• Extended product durability
• Salt reduction
• Fat reduction
• Phosphate-free products
Contact us for more information about product development and optimization
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