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Phosphate-free
Reduce or replace phosphates in processed meat
Meat-based protein solutions derived from natural animal raw materials provide the functionality that paves the way for phosphate-free meat products
Phosphate reduction is important and relevant in the industrial manufacture of meat emulsions (i.e., bologna/mortadella, frankfurters, sausages, liver sausages), because it may give rise to a healthier product. The food industry is not always able to do away with phosphates entirely, as their properties are difficult to replicate with any other single compound. However, replacing phosphates is possible and will be beneficial for consumer health and well-being in the long run. Innovative solutions in the form of functional meat-based proteins can be used as a partial or complete substitute for phosphates. The applications where Essentia ingredients can make up for the functionality of phosphates are endless, thus providing manufacturers with the means of tapping into consumer trends that recommend the use of natural, authentic clean label ingredients.
