Fibers in meat processing are used for their unique properties, that are different depending on the material of origin and fiber length. Even a small addition of fiber increases yield; increases water and fat retention; stabilises meat pulp, especially MSM; reduces storage leaks; etc. Fibers are substances of natural origin; when using them you get a clean label. They are positively recognised by consumers as substances that support digestion and intestinal health.
Carrageenans are used in brine for smoked meats, as a texture and slicability stabiliser in minced meats and in tinned meats. They stabilise the fat and meat system during heat treatment to sterilise the product. Many years of experience have shown that carrageenans are the best additive for canned food, eliminating jelly and waterlogging and having a beneficial effect on the cuteness of slices. Carrageenan is a natural product produced from seaweed.
Flavours Natural and synthetic flavours for use in the food industry. They are designed to enhance the taste and flavour of products as well as give the desired taste by changing its profile.