Functional ingredients for injection, tumbling and dipping of poultry, meat and fish.

Vaessen-Schoemaker has been known for over 70 years for its functional concepts for injection and tumbling or dipping of poultry, red meat and fish. We specialize in creating value for you and your specific process: whether it is making cooked meat more tasty, frozen meat more convenient to use or for combating listeria in salmon. We combine ingredient knowledge and process knowledge with the right product.

All these functional ingredients add value to your products, in terms of texture, shelf-life, taste, appearance or tenderness. The extension of chicken breast fillets by 10 to 20% results in products that are juicier and more tender, and therefore more appreciated by consumers. Naturally, all concepts can be geared towards the needs, demands and processes of the processing industry. Understanding the further processing, such as cooking, we create optimal solutions for your application.

Taste from within, a brand new concept!

Chicken meat has a healthy image and is a key ingredient in many dishes, but when it is consumed cold, the flavour of chicken could be much stronger.

Consumers experience the meat’s texture and visually attractiveness, but it lacks the distinct taste of cooked chicken meat. Our solutions bring back the authentic chicken taste to cold meat.

It is therefore ideal for salad meat. With our ‘Taste from within’ concept we add a cooking profile (boiled, roasted or grilled) to a prepared product, restoring or enhancing the taste of the product. Adding value to your product and creating a customer preference.

Injected chicken fillet

Injection/dipping concepts for poultry and red meat processing industry

Clean label with better return for fresh meat or to reduce cooking losses

This functional ingredients concept makes us market leader in different segments with our complete range: Alomine, Vascan and Natuvas (our clean label brand). To achieve yield improvement or prevent drip loss or cooking loss, Vaessen-Schoemaker developed phosphate-free and clean label solutions for poultry and red meat. Naturally, all concepts can be geared towards the needs, demands and processes of the poultry and red meat processing industry. The concepts offer a host of options in terms of extension, declaration and application (injection/tumbling).
A liquid range, completely clean label, is available for your convenience. Benefits: easily applicable, no investments necessary for a brine system, and easy in use in your production facility. In addition, you achieve a juicier end-product.

Yield(%) over Time of Injected of Fresh Chicken Breast Fillet

cod fillet

Injection/dipping concepts for the fish processing industry

Clean label with better return

This functional ingredients concept includes two ranges: Pescamine and Natuvas (our clean label brand). We use functional ingredients to enhance fresh and frozen fish and seafood. This provides a juicier product and reduces drip losses, but also safeguards the natural appearance and typical characteristics of fish, such as flavour and aroma. The concepts offer a host of options in terms of extension, declaration and application (injection/dipping). Naturally, all concepts can be geared towards the needs, demands and procedures of the fish and seafood processing industry.
A liquid range, completely clean label, is available for your convenience. Benefits: easily applicable, no investments necessary for a brine system, and easy in use in your production facility. In addition, you achieve a good or even better return and a juicier end-product.

Yield(%) in Cod filet Pescamine injected

Got any questions? Contact our sales team on +31 570 500 840