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Bonding Solutions

Enzyme preparations are food binders that have been used in meat and poultry products for over 10 years. They function as bonding mechanisms between specific amino acids to help build structure.

POULTRY

MEAT

SEAFOOD

FISH

EXCESS PRODUCT
OPTIMIZATION


Easily repurpose excess red meat, poultry, fish and seafood pieces through bonding.

PROCESS USE
VARIANCE


Utilize these enzyme preparations in a variety of ways that best fit your production process. Add the product dry into a mixing and tumbling process, dust or sprinkle directly onto the surface, or mix with water and use as a slurry to brush the surface for bonding.

PORTION
CONTROL


Gives portion control to products that are not uniform and standardizes cooking times.

Prepared for any project.

Partner with our experts to find the right ingredients to meet your specific needs. Our R&D team has the lab resources necessary to provide solutions for a wide variety of projects.

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ENZYME PREPARATIONBENEFITS
ACTIVA® RMFormulated for bonding or building texture in red meat, poultry and seafood pieces.
ACTIVA® GSWith incredible bonding strength and a wider handling window, Activa® GS is the choice for red meat and salmon preparations