Industries / Meat & Meat Alternatives
Ingredients for meat and meat alternatives.
We start from your formulation, your process and your line — and we build the texturant and binder system that holds water, fat and bite from cook through cold chain.
SausagesProcessed meatPlant-basedMarinades & brines
Applications we work in
- Sausages (emulsified and coarse-ground)
- Water- and fat-binding and cook yield, emulsion stability in emulsified sausage, texture and bite.
- Processed and reformed meat
- Water- and fat-binding and cook yield, texture and bite, freeze/thaw stability.
- Plant-based and vegan alternatives (burgers, sausages, nuggets)
- Fibrous meat-like texture, gelling and binding systems for vegan products, freeze/thaw stability.
- Marinades and brines
- Water-binding and cook yield, texture and bite.
Formulation challenges we solve
- Water- and fat-binding and cook yield in sausages and reformed meat.
- Texture and bite.
- Emulsion stability in emulsified sausage.
- Fibrous meat-like texture in plant-based analogues.
- Gelling and binding systems for vegan products.
- Freeze/thaw stability.
Typical ingredient families
Carrageenan (κ, ι) · xanthan · guar · locust bean gum · alginates · methylcellulose · modified starches · plant proteins (soy, pea, faba) · dairy proteins
Have a formulation challenge?
Tell us what you're making. We'll tell you how we'd approach it.
Brief us on your meat or plant-based application