Enzyme Systems
Thanks to its deep expertise in the meat industry, Campus team developed a range of complete and customizable systems for different meat applications.
- Customizable solutions
- Solutions allergen free
- Clean label
- Cost-saving
- Phosphates free (available)
- Easy soluble
- Fast absorption
- Great texturizing properties
- No animal derivates (available)
- Solutions Halal Certified
- General meat-based applications
- 1001712_Texture 500 TXP Campus - TG system based on pork proteins
- 1001246_Binder CL-1000 VEG - Functional system created to improve texture and structure in emulsified and cooked meat products
- 1002066_Repliphos 400 - Innovative blend for the total/partial replacement of phosphates in cooked meat products
- 1001956_Reactyn CB100-M - Enzymatic preparation specifically designed for "cold meat binding"
- 1001367_Reactyn M2 - TG system with high performances