Functional protein-based systems.

Systems based on proteins of animal and vegetable origin, which improve the texture and cooking performance.

Systems to accelerate curing processes and maintain color throughout the product’s shelf life.

Phosphate-based systems for emulsion stability, protection against oxidation and pH control.

Condiments and seasonings that promote flavor and standardization of formulas.

System that enhance smoked flavor and ensure color uniformity.

Composed of stabilizing systems developed to improve viscosity, avoid syneresis and provide more creaminess, texture and shine to dairy products, UHT drinks, processed cheeses and fermented dairy products.

High protein solution for applications in meat products. It improves emulsion stability and enhances texture and sliceability.

Innovative functional system that integrates proteins and enzymes. It provides a significant increase in the protein base, aiding in the restructuring process and resulting in a unique texture and juiciness in the final product.

High protein solution for applications in meat products. It improves and keeps the color of the final product during its shelf life.