Moguntia Launches Ingredient for Water Retention in Meat Products
ZartLING will improve product yields across a broad spectrum of product types and being such a new technology gives customers the opportunity to innovate for themselves.
17/06/09 Moguntia has introduced ZartLING Fruchtig a unique functional ingredient that will allow retention of up to 10% added water in uncooked meat products creating a juicier more tender cooked product with significantly enhanced mouthfeel.
This is achieved with no need for E number additives or aggressive tenderisers as the product itself is based upon fruit extracts. ZartLING is undeniably versatile and will lend itself to many applications according to customer need from incorporation into existing seasoning or glaze products, to use on its own with whole muscle or reformed product.
ZartLING is merely the latest innovation from the company and is a clear example of Moguntia’s ability to identify a market or customer requirement then bring forth a solution that is dazzling in its ability to fulfil those requirements simply and effectively.
ZartLING will improve product yields across a broad spectrum of product types and being such a new technology gives customers the opportunity to innovate for themselves, finding applications in their own research and development processes and giving them a significant lead over their rivals, the company says.
