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Meat & sausage products

competent – innovative – economical

Benefit from the unique properties of our plant fibres for your meat and sausage products. The functional properties such as texture improvement, increased yield, prevention of syneresis and fat settling as well as the prevention of roasting loss are an important motivation for the use of plant fibres and fibre blends. In addition to the technological advantages, nutritional aspects such as fat reduction, calorie reduction and phosphate replacement are also very interesting.

In addition to plant fibres, the natural antioxidants for preventing or slowing down oxidation are ideally suited for use in meat and sausage products. Phosphates with their functional properties are also interesting for use in meat and sausage products.
We will be pleased to advise you!