The active performance of Ceamsa hydrocolloids and fibres makes possible the formulation of sucessful plant-based meat analogues.
With our range of Ceamgel®, Ceamtex® and Ceamfibre® VG, plant based patties gain in structure and heat resistance. On the other hand, emulsified luncheon products and hot dogs are provided with the strength, cohesiveness and meat knack, which are often described as real challenges for the developer.

• Structure
• Firmness
• Heat stability