MeatShure

- Encapsulated Acidulants, improving production capacity by eliminating the fermentation process from the production of snack sticks, summer sausages and other shelf-stable meat products. They replace starter cultures and the sugar needed to fuel them, allowing for no-added-sugar formulations. - Encapsulated Salts, enhancing flavor through salt addition to raw meat without negatively affecting texture and process handling. They minimize line fouling, oxidation and maximize shape forming during production, and improve the sensory acceptance of burger patties.