For all cold cuts technologies (injection, emulsification, dry) and meat products:
- Carrageenans
For increased water holding capacity and improve texture. - Blends of animal proteins in combination with TG (transglutaminase)
Animal proteins (pork, bovine, chicken) combined with TG which can improve the final texture and appearance. - Egg products
Albumin. - Antioxidants
Rosemary extracts, olive oil, tocopheroles, ΒΗΑ-ΒΗΤ. - Flavors
We can provide a wide range of flames from Firmenich.