Our Meat Solutions

Phosphate blend for maximum protein extraction for all comminuted meat products like Hot Dogs and Frankfurter; good fat emulsification capacity

Phosphate blend for maximum protein extraction for all comminuted meat products like meatballs; creates excellent texture/firmness in end product

Blend of highly soluble phosphates for all injection type products; also suitable for seafood treatment

Blend of highly soluble phosphates for all injection type products

Phosphate free with built in shelf life extender; 5 - 25% extension

Blend of phosphates for maximum protein extraction

E-number free blend of ingredients; 5 - 10% extension

Flavoured blend of phosphates for the production of cooked/roast-style (Beef/Meat/Chicken) products as well as Pulled Meat and Pulled Beef – does not contain nitrite

Flavoured premix for Roast Beef or other Roast-type products

Cure for low extension products containing nitrite and flavour, especially developed for curing of corned beef

Highly functional cure for injection between 35 - 50%

Functional cure for high-yield HOB meats; 35 - 45% injection – does not contain any flavour

Functional cure for 50 - 80% injection

Functional blend of ingredients for medium-to highly extended reformed meat products; 50 - 80% extension

Functional blend of ingredients for highly extended reformed meat products; 70 - 100% extension – does not contain soy protein

Blend of highly dispersible and injectable carrageenan

Blend of sodium nitrite and salt for all types of cured meat products - contains 12.5% nitrite

Blend of ingredients for fast curing colour development in cooked and cured meat products

Blend of colours to enhance colour in meat products

Fast acting colour enhancer for all types of cooked sausages

Colour enhancer for all types of cured cooked meat & dried/salted products

High-quality fermented rice providing strong and stable colour to all types of meat products/food

Blend of sugars and colour enhancer for the production of fermented salami products

Blend of ingredients to speed-up drying of fermented products i.e. salami

DL based maturing agent for the production of salami

Premix for all types of burgers, rissoles, meatballss

Base premix with good water-holding capacity for all types of burgers, rissoles, meatballs

Complete premix for all-round burgers, rissoles, meatballs

Complete premix with strong binding properties for any type of burgers, rissoles, meatballs

Base-mix for emulsion-type fresh sausages adding water/ice between 20 - 23%

Base-mix for coarse-minced fresh sausages adding water/ice between 8 - 10%

Complete premix for all types of BBQ sausage

Premix for Chorizo-style fresh sausages without binders

Complete premix for the manufacture of Thüringen-style Bratwurst

Complete premix for fresh Cumberland sausage

Complete premix with typical Moroccan/Middle East spice blend

Complete premix with basil, thyme and sage

Complete premix with prominent mustard and onion flavour

Complete premix with characterising fennel note

Pepper-enhanced complete premix for fresh sausages

Complete premix with typical and pleasant beef notes

Complete premix with a unique blend of Spinach and Fetta

Complete premix for cooked sausage – contains nitrite

Complete premix for Kabana-style products; contains nitrite

Premix for production of Weisswurst sausage

Complete premix for the production of medium- to low cost emulsion type products – contains nitrite

Complete premix for Cotto-style products – contains nitrite

Complete premix for Frankfurter/Hot Dogs – contains nitrite

Complete premix for cooked products Chorizo style – contains nitrite

Complete premix for Devon-style products; contains nitrite

Complete premix for Kabana – contains nitrite

Complete premix for the manufacture of Kransky – contains nitrite

Complete premix for good-quality cold cuts such as Berliner, Beer-meat and Lyoner

Blend of functional ingredients and spices for the manufacture of Brat type products – does not contain nitrite and contains sulphite

Blend of functional ingredients and spices for the manufacture of Knackwurst

Sodium reduced blend of highly effective phosphates and sodium-reduced natural mineral salt with colour enhancer and flavour

Texture improver for all types of cooked sausages

Blend of ingredients to create a fat imitation by using oil

For rind emulsions made out of raw chicken skin

Premix for producing rind emulsions using raw chicken

Shelf-life extender for all cooked and cured meat products

Shelf-life extender in cooked products also controlling Listeria monocytogenes

Dipping solution for surface treatment on COB meat to extend shelf life

Sodium reduced natural mineral sea salt – contains only 1700mg sodium/100g, for all applications to reduce sodium level

Highly effective whey protein for injection of meat as well as for any type of comminuted meat product

Highly functional premix to create meat substitute emulsions such as vegetarian sausages eg. Hot Dogs and Cold Cuts - does not contain soy protein

Blend of ingredients controlling the speed of gel formation within the emulsion

Blend of fast-dissolving phosphates for maximum protein extraction

Phosphate blend for maximum protein extraction for all comminuted meat products like Poultry Hot Dogs and Frankfurter; good fat emulsification capacity

Flavoured premix for injecting poultry at 25-45%. Does not contain nitrite

Premix for injecting all types of poultry meat with good moisture retention properties. Ideal for whole birds, bone-in pieces, and boneless fillets. Does not contain nitrite

Flavoured premix for reformed cooked poultry products with an extension level between 30-50% for cooked chicken meat only. Application also ideal for nugget and schnitzel style products. Does not contain nitrite

Complete premix for a typical Peri-Peri flavoured fresh sausage

Complete premix with visible herbs for fresh sausage

Premix ideal for the manufacture of rind emulsions using raw chicken/turkey skin

Improves adhesion of batter to meat in fried products; to be mixed with the wheat flour

Standard batter system containing gluten and E-numbers for excellent adhesion on meat

Gluten-free batter system containing E-numbers showing excellent adhesion to meat

E-number and gluten free batter system mainly for skinless meat portions