Your products might be fresh, frozen or further processed. Processed can be cooked, grilled, formed, battered, breaded, fried etc. All these applications will require a different functionality. For fresh products you will need applications that deliver succulence and a dry appearance. For frozen products you want to reduce your drip loss after thawing. For heated products you want to reduce your cooking losses. Of course structure and yields in general are in all products relevant.

For formed products we have special mixes to optimize the formability of products. These products can be MRM or baader meat based. For the TRP form machine Vaessen-Schoemaker has developed a binder that will enable you to increase yield and formability. Also the texture of these formed products will improve.