Meat protein extracts

Cut costs and maintain quality: Produce high-value protein-rich ingredients from animal coproducts with microbial enzymes.

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The value of meat protein extracts (MPE)

Enzymatic processing adds value to slaughterhouse coproducts by turning them into food ingredients such as meat protein extracts (MPE). It’s an efficient way of giving people more of what they want and less of what they don’t.

MPE can be used in products such as meat cuts, processed foods, stocks, soups, bouillons and sausages. With MPE, the final product can contain less salt yet retain greater tenderness and flavor. They also improve the economy of the production process.

Maximize the value of your coproducts

When you use enzymes to convert trimmings into meat protein extracts, you create a new protein source for many processed foods. The food industry is eager for such solutions. That’s because extracts help reduce processed foods’ salt content, while adding extra flavor and nutritional value.

Tailored solutions to meet your needs

Enzymes reduce sediment during liquefaction and can also provide maximum hydrolysis and enhance flavor. Ours deliver extracts with natural, long-lasting flavor and enhanced umami. They can also increase extract yield with minimal bitterness and enhance the final product’s flavor and yield.