From a technological point of view, there are three main blocks in which meat products can be classified:

Cured raw meat products: chorizo, cured ham, etc.

Heat-treated meat products: mortadella, cooked ham, etc.

Fresh meat products: fresh sausage, hamburgers, marinated loin, etc.

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Range of functional additives for cephalopods

Classified by Fishery Products

Moisturizers and texturizers
Moisturizers and texturizers

Texmeat (series)

With phosphates


Texmeat SF (series)

Without phosphates

Glazing agents for frozen products
Binders

BINTECH (series)

Intermediate range