Sous Vide pork
Products: Scanpro™ P5505 Natural Dehydrated Pork Stock
Advantages of using Essentia functional pork in a Sous Vide Pork:
- Decrease purge
- Phosphate alternative
- Clean label ingredient
Fresh enhanced pork loin
Products: ProFlavor P3307 Pork Flavor
Advantages of using Essentia ProFlavor in a fresh enhanced pork loin:
- Easily tumbled, mixed or injected
- Rich, savory, meaty pork flavor
- Boost pork notes and flavor
Phosphate free chicken strips
Products: Scanpro™ C5505 Natural Dehydrated Chicken Broth Series
Advantages of using Essentia functional chicken broth in phosphate free cooked chicken strips:
- Increased cook yields
- Increased processing yields
- Phosphate alternative
- Clean label ingredient
Phosphate free fresh chicken breast
Products: Scanpro™ C5505 Natural Dehydrated Chicken Broth
Advantages of using Essentia functional chicken broth in fresh chicken breast injection:
- Increased initial brine retention
- Decreased overall brine loss
- Phosphate alternative
- Clean label ingredient
Phosphate free whole chicken injection
Products: Scanpro™ C5505 Natural Dehydrated Chicken Broth
Advantages of using Essentia functional chicken broth in whole chicken injection:
- Increased cook yields
- Phosphate alternative
- Clean label
Chicken wings
Products: ProFlavor™ C3306 Chicken Flavor, Scanpro™ C5505 Natural Dehydrated Chicken Broth
Advantages of using Essentia functional chicken broth and chicken flavor in cooked chicken wings:
- Increases cook and processing yields
- Maximizing browning effect
- Boost chicken notes and flavors
- Clean label ingredients
BBQ pulled pork
Products: Scanpro™ P5505 Natural Dehydrated Pork Stock, ProFlavor™ P3307 Pork Flavor
Advantages of using Essentia ingredients in BBQ pulled pork:
- Increase cook yields
- Increase processing yields
- Clean label ingredients
- P3307 adds savory, meaty pork flavor
Pork loin
Products: P1302 Spray-Dried Natural Premium Pork Stock, ScanPro™ P5505 Natural Dehydrated Pork Stock
Advantages of using Essentia functional and traditional pork stock:
- Decrease purge
- Increase cook and processing yields
- Boost pork notes and flavor
- Clean label ingredients