Fish and seafood, Meat products, Savory

ARTIGRAS

Growing concern about the effects of fat on health has led consumers to seek healthier and more balanced options. As a result, low-fat products have seen steady growth, establishing themselves as a growing category within the meat sector.

In this context, the ARTIGRAS range offers an effective solution for reformulating products without compromising on quality. Its technology makes it possible to reduce the total fat content of the meat emulsion in cooked products by up to 75 per cent, without compromising on texture or juiciness. Furthermore, it can replace diced or minced bacon in both cooked and cured products, whilst maintaining the appearance, flavour and characteristics of the original product. This facilitates the development of healthier alternatives that meet new market demands without compromising the customer’s desired sensory experience.

Advantages

Significantly reducing fat content in meat products, helping to create lighter dishes without compromising on quality.
The combination of its ingredients reduces the calorie content and makes it a healthier option, in line with current consumer preferences.
It retains the texture, flavour and functional properties of the original product, offering an experience very similar to the traditional one.
It improves the stability of formulations, facilitating more consistent and controlled manufacturing processes.
It helps to produce products with better yield and less wastage during cooking, thereby optimising the industrial process.
It helps to develop more balanced alternatives without significantly altering the visual appearance of the final product.