In wet, moist and semi-moist applications, plasma-based ingredients can be used for traditional, functional manufacturing benefits while providing a superior finished product. They help make a more homogenized loaf, firmer chunks with fewer crumbs, improve texture and create a gravy pets love.
• Improves digestibility
• Highly palatable for finicky eaters
• Low ash, high protein alternative
• Helps balance calcium/phosphorus from meat meals
COST SAVINGS
Effectively replace other ingredients commonly used in wet formulas at a cost savings and with none of the baggage. Plasma-based ingredients improve palatability, digestibility and deliver big on a meaty protein profile. Substitute our ingredients for:
• Egg whites, egg powder, whole egg
• Carageenan
• Guar gum
• Wheat gluten
• Extend other protein sources
PROCESSING BENEFITS
The unique physical properties of our ingredients mean they are suited to a wide variety of product forms and help improve processing in all types of wet, moist and semi-moist products. Manufacturers benefit from a single ingredient to solve a number of challenges.
• Improves water holding
• Improves gelling
• Improves emulsification
• Creates a thick, rich gravy
