Protein and Meat

Great for Meat and Vegan Applications

The applications of starches and starch products, as well as fibers and protein, range from cold cuts, ham and sausage products, to meat analogs and plant-based meat. They aid in increasing yield, maintaining moisture, and creating the perfect texture experience in meat and vegan applications. They also help to improve the nutritional value of your product and reduce fat without loss of greasiness.

Great for Meat and Vegan Applications

Protein and Meat

Improve your protein and meat with these product solutions…

Fibers

water binding capability
added fiber
giving texture and binding properties

AGENAFIBER, an organic insoluble potato fiber, is the perfect ingredient not only but especially for vegan meat alternatives. It shows very good water binding capability and apart from adding fiber to the final product will give improved texture and binding properties. Due to its good water-binding properties, AGENAFIBER will reduce juice loss and drying during the grilling of burger patties, rendering juicy meat for customers. This property is especially important for vegan as well as low-fat applications. In addition, AGENAFIBER is guaranteed gluten-free and therefore the optimal fiber source in gluten-free meat preparations.

Key Benefits: water binding capability, added fiber, giving texture and binding properties; reduced juice loss/drying during grilling of burger patties - juicy meat! Especially important for vegan applications - AGENAFIBER (insoluble potato fiber), guaranteed gluten-free, vegan, fiber enrichment; mouth-feel; texture improvement in low-fat products

Product offerings include:

Insoluble fiber

Maltodextrins

water binding
improved reddening
balanced taste

The main application for maltodextrins in the meat industry sector is in ham and sausage products, where it is applied to improve water binding and reddening. It helps to lend a balanced taste to the final product and can partially replace fat and therefore serve for calorie reduction.

Key Benefits: for ham and sausages; water binding and improved reddening, balanced taste, partial fat replacer - calorie reduction

Product offerings include:

Proteins

VWG: high added value
cohesion of meat preparations
Ideal meat alternative

Organic vital wheat gluten (VWG) will improve the binding and cohesion of meat preparations. As a plant-based protein, it can be used for protein enrichment in meat substitutes and is the ideal meat alternative. It offers a meat-like, fibrous texture and will deliver optimal texture to achieve that meaty bite and chew of the final product. In addition to being a soy-free meat alternative, vital wheat gluten has a high nutritional value and therefore is a valuable nutritional source for vegetarians and vegans.

Key Benefits: VWG: high added value; cohesion of meat preparations; Ideal meat alternative – meat-like, fibrous texture; high nutritional source for vegetarians; seed protein: for addition to meat substitutes

Product offerings include:

Starches

water binding
improved texture
structure

Organic native starches with their water-binding properties will improve the texture of the final product and will help to improve juice retention during cooking and storage, especially for sausages and plant-based meat alternatives. The taste and structure of the final product (eg. crust formation in specific applications) can be improved by using native starches. Thin boiling starches can help to reduce or replace fat in meat pastes and spreads.

Key Benefits: water binding, improved texture, structure, cost-saving - process stability for sausages and plant-based meat alternatives, fat reduction/replacement (thin boiling starches)

Product offerings include: