Food & Nutrition Tech (CJ FNT), a prominent player in the food and nutrition technology sector, has recently announced the launch of TasteNrich HYBIND, an innovative solution designed as an alternative to traditional phosphates. With a focus on natural ingredients and uncompromising performance, this groundbreaking product aims to meet the growing demand for healthier and clean-label options.
TasteNrich HYBIND emerges as a viable alternative to conventional phosphates, which have long been employed to enhance texture, and moisture retention in processed meats. However, concerns over their potential health risks especially for the juvenile have triggered the need for more natural and efficient alternatives in Europe.
Through extensive research and expertise, CJ FNT’s team has developed TasteNrich HYBIND, an exceptional phosphate replacement solution derived from natural ingredients only through a fermentation process. This novel product demonstrates remarkable capabilities in maintaining and improving crucial attributes of the products, such as texture, and moisture retention, especially in processed meat products.
What sets TasteNrich HYBIND apart is its ability to strike a delicate balance between natural sourcing and uncompromised performance. Unlike many existing phosphate replacements that often fall short in functionality or taste, CJ FNT’s solution offers excellent performance in both aspects, ensuring a seamless transition for food manufacturers. “Furthermore, TasteNrich HYBIND showed improved performance such as high cooking yield and less purge loss during shelf life.” said an application scientist from CJ FNT, “TasteNrich HYBIND is a versatile solution that can be applied to various meat types and processing methods.”
