Processed meat or fish and analogues

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In addition to being flavor improvers, baker’s and brewer’s yeast extracts also improve the texture of processed meat or fish  products, help to reduce fats, and serve as binders in recipes.

In meats and seasonings, Biospringer’s yeast products provide:

  • Texture improvement
  • Binding effect
  • Richer meaty or fish notes
  • Fat replacement
Recipes Products Dosages*
Meatless meatballs  – Meaty flavor Springer® 2016
Springer® 6001
2.00 %
2.00 %
Teriyaki beef jerky – Taste improvement Springer® 1204 1.32 %
Vegan burger – Different flavoring options Springer® 0402
Springer® 2012
0.60 %
0.30 %
Chicken marinade – Natural Chicken Flavor Springarom® RCK 7101  0.50 %
Hamburger 51% meat  – Taste improvement Pronal® 0230 0.60 %
Turkey jerky – Depth of flavor and dark notes Springer® 6002 1.29 %
* Dosages on ready-to-eat products

We have a lot of other recipes; please contact us!

 

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