| Amino acid (Glycine) |
A great part of enhancer improving seafood and meaty taste in product |
| Beef Collagen Fiber |
Cost reduction and texture improver in processed meat and fish ball |
| Beef Stock Powder |
For soup, seasoning and processed meat |
| Beef/Pork Collagen Protein |
High functional proteins from pork skin and trimming meat used for cost reduction and texture improver in processed meat (In sausage, ham, meat ball and burger) |
| Chicken Extract/Pork Extract/Beef Extract Powder |
For sauce, soup, seasoning and processed meats |
| Dehydrated Minced Pork |
For minced meat replacer in burger, dumpling, salami, etc. |
| Dehydrated Pork Skin |
For snacks, coating and topping noodle |
| Isolated Soy Protein (ISP) |
Protein fraction to replace meat of product and improve product firmness for the manufacture sausage, surimi products, and vegetarian foods |
| Isolated Soy Protein (ISP) for Beverage |
Protein fraction for the manufacture of beverages and dairy |
| Mix Proteins (MixPro) |
Proteins mix for meat replacer giving good texture and cost reduction |
| Pea Protein |
Protein fraction to replace meat of product and improve product firmness for the manufacture sausage, surimi rpoducts, and vegetarian foods |
| Texture Pea Protein |
Protein fraction to replace meat of product and improve product firmness for the manufacture of sausage, vegetarian foods |
| Texture Soy Protein (TSP) |
Protein fraction to replace meat of product and improve product firmness for the manufacture of sausage, vegetarian foods |
| Wheat Gluten |
Protein fraction from wheat flour, binder and extender, dusting flour of meat for the manufacture of bakery, vegetarian food and noodle |
