NOVAPRO® Fiber

High functionality protein for applications in meat products.

Technical Advantages

• Increase the protein level;
• Improve yield of cooked products;
• Stabilizer and emulsifier agent, increasing fat retention;
• Improve texture and sliceability;
• Retain natural moisture in the meat;
• Reduces syneresis;
• Lean meat substitution;

Solution with high protein content for applications in meat products (mortadella, mausage, franks)

Benefits

• Improves the stability of emulsions;
• Improves texture and sliceability;
• Reduces cooking losses;
• More juiciness and flavor;

High functionality protein solution for applications in meat products (mortadella, sausage, franks, injected and marinated).

Benefits

• Improves the juiciness of the final product;
• Improves the stability of emulsions;
• Improves texture and sliceability;
• Reduces cooking losses;
• Reduces formulation cost;
• Lower water activity;

High functionality bovine collagen applied to meat products (hams, sausages, mortadella, brines, injected, emulsified, sliced, marinated and breaded products) and pet food.

Benefits:

• Improves texture, juiciness and emulsion stability;
• Increases injection and cooking yields;
• Improves slicing;
• Helps with protein coverage;

High functionality protein for applications in meat products.

Technical Advantages

• Increase the protein level;
• Improve yield of cooked products;
• Stabilizer and emulsifier agent, increasing fat retention;
• Improve texture and sliceability;
• Retain natural moisture in the meat;
• Reduces syneresis;
• Lean meat substitution;

Solution with high protein content for applications in meat products (mortadella, mausage, franks)

Benefits

• Improves the stability of emulsions;
• Improves texture and sliceability;
• Reduces cooking losses;
• More juiciness and flavor;

High functionality protein solution for applications in meat products (mortadella, sausage, franks, injected and marinated).

Benefits

• Improves the juiciness of the final product;
• Improves the stability of emulsions;
• Improves texture and sliceability;
• Reduces cooking losses;
• Reduces formulation cost;
• Lower water activity;