Yield improvement and drip loss reduction for the poultry, red meat and fish processing industry

Vaessen-Schoemaker has been known for over 70 years for its functional (clean label) concepts for injection and tumbling or dipping of poultry, red meat and fish. We specialise in creating value for you, for your specific process. We combine ingredient knowledge, process knowledge and the right product. All these functional ingredients add value to your products, in terms of yield improvement, drip loss reduction and preventing cooking loss. Because we understand that your margins are under pressure and that the importance of distinct products is increasing, we offer you the right solutions tailored to your needs.

The convenience of liquid with Natuvas liquid

A liquid range, completely clean label, is available for your convenience.

Benefits: easily applicable, no investments necessary for a brine system, and easy in use in your production facility. In addition, you achieve a good or even better return and a juicier end-product.

To achieve yield improvement, or prevent drip loss or cooking loss Vaessen-Schoemaker developed phosphate-free and clean label solutions for poultry.

chicken filet

Functional ingredients for the poultry processing industry

Clean label with better return

Within this concept, we have developed several ranges: Alomine, Vascan and Natuvas (our clean label brand). To achieve yield improvement, or prevent drip loss or cooking loss, Vaessen-Schoemaker has developed phosphate-free and clean-label solutions for poultry. Naturally, all concepts can be geared towards the needs, demands and processes of the poultry processing industry. The concepts offer a host of options in terms of extension, declaration and application (injection/tumbling).

Comparison between Pescamine 190, Natuvas 253 and a comparable product from the industry with the submersion of cod fillet

Functional ingredients for the fish and seafood processing industry

Clean label with better return

Within this concept, we have developed two ranges: Pescamine and Natuvas (our clean label brand). We use functional ingredients to enhance fresh and frozen fish and seafood. This yields bigger returns, and reduces drip losses, but also safeguards the natural appearance and typical characteristics of fish, such as flavour and aroma. The concepts offer a host of options in terms of extension, declaration and application (injection/dipping). Naturally, all concepts can be geared towards the needs, demands and procedures of the fish and seafood processing industry.

Functional ingredients for the red meat processing industry

Clean label with better return

Within this concept, we have developed several ranges: Alomine, Vascan and Natuvas (our clean label brand). To achieve yield improvement, or prevent drip loss or cooking loss, Vaessen-Schoemaker has developed phosphate-free and clean-label solutions for red meat. Naturally, all concepts can be geared towards the needs, demands and processes of the red-meat processing industry. The concepts offer a host of options in terms of extension, declaration and application (injection/tumbling).

Injected Red Meat

Got any questions? Contact our sales team on +31 570 500 840