Thanks to our extensive range of Ceamgel® carrageenan, Ceamtex® alginate and citrus fibre Ceamfibre®, advantages in cooked meat products can be maximized, all this leading to considerable cost savings.

Selecting the desired texture for your meat product, no matter if injected or tumbled-processed; controlling drip losses and syneresis throughout its shelf life; and improving sliceability, are just some examples of the many technological attributes achievable with Ceamsa product range.

Specially designed for emulsions and warm-consumed foods is our Ceamtex® alginate line, which will ensure heat stability and bite, without jeopardising the juiciness and flavour release

• Higher yields
• Reduced purge
• Stability
• Firmness