Enhance meat texture and reduce drip loss with GENU® PLUS 100 Carrageenan binder, the perfect gelling agent for stable brines and multi-needle meat injections.
A nature-based gelatine alternative for juicy, flavourful marinades and multi-needle injections with uniform gelation.
If you are looking to enhance volume by moisture retention, texture, and overall quality in your brined and marinated meat products, GENU® PLUS 100 Carrageenan offers an effective solution.
GENU® PLUS 100 Carrageenan acts as a nature-based gelling agent to improve the texture and water retention of brines for deli meat, rotisserie chicken, fish and more.
Improve moisture retention, slicing properties, mouthfeel, juiciness and cooking yield when cooking sliced meats.
As a business, we rarely stand still. We invest a huge amount of time and energy in researching, assessing and analyzing trends and insights across both industries we work in. Developing a deep understanding of our customers is a big part of our product development approach.
Read more Explore the trends and insights hubUse GENU® PLUS 100 Carrageenan to increase water-holding capacity while enhancing texture and juiciness. Tip: Inject into fresh meat to help prevent drip loss and leaking into packaging.