Ingredients for meat innovation
13 May 2019 | Vaessen-Schoemaker
Joris Hermans, Director of Business Development at Vaessen Schoemaker, highlights several innovative ingredients for the meat industry, including a sous vide solution. “We managed to reduce cooking times by 75 percent. Normally a product that would require eight to 12 hours of cooking time now needs only two. We use injection technology to bring enzymes into the meat. The enzyme is a collagen and when the meat reaches a temperature of 65°C, the enzyme denaturates,” he says. The enzymes are classified as a processing agent, therefore, maintaining a clean label product. The company also recently acquired Agersol, a specialist in alginate casings, that can be used to add more value to sausages.
