Excellent water binding and product stability
Essentia proteins have the ability to bind water and fat in ground meat systems and are widely used in all kinds of ground products - fresh, frozen or cooked - for texture, yield, product stability and product consistency.
The Essentia proteins range consists of many product versions each with different levels of functionality and particle size. Which one to use depends on the specific application and functionality you are looking for.
The proteins can help reduce formulation costs and, at the same time, improve the eating experience.
Essentia proteins can be added directly into the meat dough together with other ingredients, as a single ingredient or in a ready-to-use compound.
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