Meat, Fish & Poultry

Meat, Fish & Poultry
Functional Ingredient Systems for Meat, Fish & Plant-Based Alternatives

EXPLORE

Plant-Based Ingredients for Meat, Fish & Poultry Applications

Meat, fish, and poultry applications — as well as plant-based and hybrid alternatives — demand functional ingredient systems that deliver on texture, water binding, yield, and process stability. naVitalo provides a comprehensive portfolio of plant-based proteins, texturates, fibres, and functional carbohydrates designed for performance in demanding protein applications.

Typical Applications

Cooked Sausages

Fresh Sausages

Cooked Ham

Poultry Products

Fish Products

Processed Meat Products

Development Challenges

Water binding

Fat and emulsion stability

Yield improvement

Juiciness and texture

Delicate product structure

Heat and process stability

Ingredient Solutions

Natural Sweetening

Natural sweetening solutions support flavour balance, browning and selected glaze or marinade applications.

Balance savoury flavour profiles
Support browning reactions
Improve selected marinades and glazes
Maintain clean-label positioning

Low Sugar Syrup

Reduced-sugar rice syrup for clean-label formulations.

Maltodextrins & Syrup Solids

Rice Syrup Solids

Powdered sweetener for dry food applications.

Cereals & Granola, Natural Sweeteners

Rice Syrup

Mild natural sweetener with excellent functionality.

Plant-Based Dairy Alternatives

Plant-based dairy alternatives support creamy fillings, sauces and selected dairy-free meat, fish and poultry concepts.

Develop dairy-free fillings and sauces
Improve creaminess
Support dairy-free product concepts
Maintain balanced flavour

Plant-Based Drink Powders

Coconut Drink Powder

Rich coconut dairy alternative with creamy taste.

Plant-Based Drink Powders

Rice Drink Powder

Mild dairy alternative with excellent functionality.

Plant-Based Drink Powders

Oat Drink Powder

Creamy oat-based dairy alternative for versatile applications.

Protein Enrichment

Plant proteins support nutritional enrichment, water binding and texture development in meat, fish and poultry formulations.

Increase protein content
Improve texture and structure
Support water binding and yield
Maintain product quality

Vegan Proteins

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Functional Carbohydrates

Functional carbohydrates improve processability, solids management and formulation consistency.

Optimise solids content
Improve processability
Support powder systems
Maintain formulation consistency

Maltodextrins & Syrup Solids

Tapioca Maltodextrin

Neutral functional carbohydrate for versatile formulations.

Maltodextrins & Syrup Solids

Rice Maltodextrin

Clean-label carbohydrate supporting balanced energy delivery.

Fibre Enrichment

Functional fibres support water binding, juiciness, yield and improved nutritional positioning.

Improve water binding
Enhance juiciness
Increase fibre content
Support clean-label formulations

Fibers & Starches

Texture & Stability

Functional starches support binding, texture, cooking stability and consistent product structure.

Improve bite and texture
Optimise binding
Enhance cooking stability
Maintain processing consistency

Fibers & Starches

Botanical Ingredients

Botanical ingredients can support flavour development and natural product differentiation.

Optimise flavour profiles
Reduce selected off-notes
Support natural positioning
Differentiate product concepts

Botanical Extracts

Ginger

Traditional botanical with fresh, spicy character.

Botanical Extracts

Curcuma

Traditional botanical with vibrant colour and character.

Technological Focus

Texture & Structure
Water Binding
Juiciness
Yield Improvement
Cooking Stability
Freeze-Thaw Stability
Clean-Label Positioning

Why naVitalo?

Comprehensive ingredient portfolio
Clean-label ingredient expertise
Technical application support
Reliable global sourcing
High quality standards

Ready to develop your next Meat, Fish and Poultry innovation?

Our application specialists help you identify the right ingredient solutions for meat, fish and poultry products with reliable texture, juiciness, yield and processing performance.

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