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Meat Industry

  • Collagen fiber (water retention, extender, texture improver, reduces syneresis)
  • Collagen Powder (for injection and blending)
  • Versagel® (fat replacer,extender, stabiliser, binder, moisture barrier, whipping agent, flavour enhancer and syneresis reducer)

  • Erythrosine
  • Antioxidants:
    • Ascorbic acid
    • Nilox & Nilox Plus

    Applications:

    • Hamburgers
    • Ham products
    • Salami
    • Sausages
    • Viennas & polony/mortadela
    • Chicken, turkey & ostrich products
    • Pate
    • Low fat meat products