Texture systems for meat

Mixtures that allow for a better improve the meat bite, favor the reduction of costs, to control syneresis or purges, and optimize formulas and processes

Our alternatives:

• Synergistic premix that allows for partially replacing mechanically separated chicken meat, without prior hydration and for substitutions between 15% and 30%
• Mixture of proteins that form granules similar to ground meat when hydrated
• Synergistic blend of functional ingredients
• Functional alternative for meat derivatives of fine pasta and thick pasta
• Pig blood powder: it allows to completely replace liquid blood BY eliminating microbiological, storage, and handling difficulties