Our purpose is to provide ingredients for the industry and new generations. We connect our unique ingredient competencies to create solutions to protect and improve food functionality.
Contact us at Contact us atCalle 194 # 19 - 12 Bogotá, Colombia
+57 (601) 3000296
info@innovafood.co
MEAT
Our shelf life extension solutions for meat products solutions for meat products are carefully designed by our food scientists.
TECHNOLOGY
Our purpose is to provide ingredients for the meat industry, connecting our competencies in ingredients to create solutions to protect and improve the functionality of meat products.
INGREDIENTS MEAT
Starches are used as functional ingredients to improve the texture, water retention and stability of processed meat products.
Moisture retention, Texture improvement, Fat substitution, Stability and yield.
Effectively controls lactic acid bacteria
lactic acid bacteria, acts as an antioxidant
inhibiting the oxidation of fats,
provides an intense color in conjunction
with the addition of curing salts.
Our Bioprotectors help prevent food spoilage caused by fungi and yeasts, ensuring their quality and prolonging their shelf life.
Carrageenans are naturally occurring polysaccharides present in the structure of red algae.
present in the structure of the red algae.
– Provide excellent moisture retention.
– Provide meaty bite.
– Decrease purging in hams.
– Provide clean cut.
– Excellent cohesiveness and meat reactivity.
Our colorants are additives that are capable of conferring or intensifying color in foods.
Effectively controls lactic acid bacteria
lactic acid bacteria, acts as an antioxidant
inhibiting the oxidation of fats,
provides an intense color in conjunction
with the addition of curing salts.
Meat extenders and chicken paste are ingredients used in the meat industry to increase yield, improve texture and reduce costs, without affecting the sensory quality of the final product.
Meat extenders and chicken paste are ingredients used in the meat industry to increase yield, improve texture and reduce costs, without affecting the sensory quality of the final product.
Our fibers can be added to meat products to improve their physicochemical properties, chemical composition, textural and organoleptic properties.
Phosphates allow the meat to retain moisture during cooking.
moisture during cooking, so the product will not lose too much
product will not lose too much weight during this
process and this provides an important benefit to the sausage
benefit to the sausage producer.
– Good protein extraction capacity.
– Retains moisture.
– Fast dissolution.
– Low sodium products.
Soy protein is a key ingredient in the meat industry due to its functional properties and economic benefits. It improves the texture, juiciness and stability of products.
Meat protein is used in processed products such as sausages, hamburgers and restructured meats. It is also used in the form of hydrolysates or concentrates to improve the texture, juiciness and stability of products. Its combination with vegetable proteins, such as soy protein, makes it possible to optimize costs and improve functional characteristics without affecting quality.
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