Better Processed Meats: The Whey of the Future


Consumers spend billions on processed meats each year, from sausages and patties to meatballs and snack sticks.

Food producers are in a never-ending quest to improve flavor and increase yields (and profits) in processed meat applications. But doing so without the use of fillers or binders has proven difficult. Find out how an innovative hydrolyzed whey ingredient can deliver against these key focus areas without requiring to be labeled a binder or filler.

Discover what tops the processed meat wish list for consumers and foodservice operators according to the latest research, plus how an innovative whey protein ingredient improves yield, flavor, texture, juiciness, profits and more.

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