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    New opportunities for transglutimanase

    13 June 2018

    C&P is eyeing new market opportunities for transglutimanase as an ingredient. Daniel Thiele at C&P says: “The benefits of transglutaminase are suitable in all protein products. It is connecting naturally the lysine and glutamine parts of the protein together. That is a natural process that offers a lot of benefits of the products. For example, it is used a lot in the meat industry for increasing the bite of sausages and reducing slicing loss in ham and reducing the fermentation time in raw sausages like salami. The ingredient is cost, time and energy saving.”