What if you don’t need phosphate anymore to achieve a high cooking yield? With our improved NatuvasTM concepts, you can! This concept offers a threefold effect and is the substitute to phosphate.
Based on recent scares in food safety, your customers demand a higher minimum core temperature of your cooked products. On the other hand, consumers prefer cleaner labels and tastier products. We have solved this paradox!
Compared to traditional yield solutions with phosphates, our NatuvasTM concepts not only add value to your end products, but also preserve a juicy and authentic meat structure. Even at a core temperature over 82°C. Depending on your needs and processes we adjust this concept in terms of extension, declaration and application (injection/tumbling).
Vaessen-Schoemaker not only provides you with tailored solutions, but also supports you with successfully implementing it into your production facility, optimize process efficiency and guarantee maximum result.
Natuvas – The benefits
- Free of phosphate and E numbers
- Over 100% yield on green weight at 82°C core temperature
- Juicier end products with excellent taste
- Maintaining an authentic bite
- Easy to use: applicable in existing production lines
- Suitable for all poultry and red meat products
- Natural taste and meat structure
At Vaessen-Schoemaker, we are true functionality experts and understand that cooked end products are susceptible to pathogens like salmonella and listeria. We are happy to help you with these challenges!