Protein & Processed Meat
Better Yield. Better Texture. Better Performance.
Poultry & Whole Muscle Meats
Improve yield, juiciness, and texture in fresh and further-processed poultry products. Our custom ingredient systems enhance water retention, reduce cook loss, improve sliceability, and help maintain product quality throughout processing, freezing, and distribution.
Processed Meats & Sausages
Develop processed meat products with superior bind, texture, consistency, and shelf-life performance. Our stabilizer and functional ingredient systems help improve emulsification, moisture retention, fat stabilization, and processing efficiency while delivering the eating quality consumers expect.
Injected & Ready-to-Eat Meats
Optimize injection performance, moisture retention, and product consistency in cooked and ready-to-eat applications. Our ingredient systems improve brine stability, enhance yield, reduce purge, and help maintain texture throughout cooking, slicing, packaging, and refrigerated storage.
Seafood & Alternative Proteins
Develop seafood and plant-based protein products with exceptional texture, water retention, and processing performance. Our custom stabilizer and functional ingredient systems improve binding, mouthfeel, freeze-thaw stability, and overall product consistency while supporting clean-label and next-generation protein formulations.
Global ingredients supplies a carefully selected portfolio of hydrocolloids specifically suited for protein & processed meat applications.
HYDROCOLLOIDS
Agar-Agar
Carboxymethyl Cellulose (CMC)
Carrageenan
Guar Gum
Gum Acacia (Arabic)
Locust Bean Gum
Xanthan Gum
When meat formulations need more from their ingredients.
Cook Yield
Purge Reduction
Water Binding
Texture
Sliceability
Fat Replacement
Clean Label Reformulation
Need help with your formulation or looking to match an existing ingredient system?
Connect with our team to explore customized ingredient solutions.