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Processed meat or fish and analogues
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
|Meatless meatballs – Meaty flavor|| Springer® 2016
| 2.00 %
|Teriyaki beef jerky – Taste improvement||Springer® 1204||1.32 %|
|Vegan burger – Different flavoring options|| Springer® 0402
| 0.60 %
|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 %|
We have a lot of other recipes; please contact us!