Meat the way it’s meant to be
Don’t sacrifice texture for yield improvement. Yield, fat replacement, texture ranging from juicy to firm, cold temperature stability and improved shelf like are all important factors for meat, poultry and fish processors. Ingredion’s broad range of starches and hydrocolloid based solutions are designed to address those needs while focusing on product quality and texture, providing tender, juicy and delicious meat and meat analogues. .
- Enhance texture: Our potato starches enhance your meat products natural texture. They don't add to your product's texture, only enhance it.
- Improve yield: We know how to significantly improve product yields by using our PENBIND® and PENCLING® starches; replace fat and improve nutritional value of the product with PENGEL® modified potato starch fat mimetic- all while focusing on high product quality and consumer’s eating experience
- Remove phosphates, simply: ‘No additives/preservatives’ is one of the strongest consumer trends in meats and poultry. With NOVATION® and PENPURE® functional native starches you can remove phosphates and deliver higher yields, succulence while maintaining highest product quality – all with simple ingredients
When it comes to meats, we have the answers you need, from solutions for tumble and injected meats to formed and emulsified meat applications.
We offer unique starches designed for injection and tumbled meat marinades that improve quality and storage stability. You'll get juicier products with no flavour interference. Plus, they'll hold up to many freeze/thaw cycles and maintain a juicy bite.
Emulsified and meat analogues
Using our starches in your meat products will improve the firmness and the chew of your meat without interfering with the flavour. You'll get a product that has a longer shelf life and tastes just as juicy and flavourful as it was meant.
Ground and formed
Use our starches in ground and formed meat to help increase yields with no flavour interference. Our starch can also serve as a fat mimetic to reduce fat but maintain the meaty taste, structure and texture customers want.