Where MEGGLE ingredients improve your applications
Savoury food manufacturers need ingredients that support stable processing and consistent results across a variety of products. MEGGLE Food Ingredients offers fat powders, partly delactosed whey powders, caseinates and whey protein concentrates for savoury applications. The portfolio includes solutions for meat products as well as soups, sauces, dressings and mayonnaises.
Depending on the product and application, MEGGLE ingredients can support emulsification, stabilisation, water binding and flavour enhancement.Our experts work closely with customers to identify suitable solutions for their formulations and processing requirements.
Soups and sauces Creating creaminess, consistency and reliable functionality Soups and sauces range from creamy ready-to-eat products to dry instant mixes and convenience applications. Across these formats, consumers expect a consistent texture, appealing mouthfeel, and balanced taste. For manufacturers, ingredients need to deliver reliable functionality under different processing and preparation conditions. Solubility, dispersibility, emulsification, viscosity,…
Dressings and Mayonnaises Delivering stable emulsions, creamy texture and appealing mouthfeel Dressings and mayonnaises rely on carefully balanced emulsions to create their characteristic texture, appearance, and sensory properties. From mayonnaise-based products to creamy dressings and reduced-fat concepts, stable product structure is essential. Formulation challenges include achieving and maintaining emulsion stability, controlling viscosity and creating the…
Cooked Ham Supporting juiciness, texture and consistent yield Cooked ham combines a characteristic meat texture with expectations for juiciness, sliceability and an appealing appearance. Achieving these qualities consistently requires careful control of formulation and processing conditions. Water binding and protein functionality are particularly important in cooked ham production, influencing yield, texture, moisture retention and product…
Processed meat products Optimizing functionality for consistent product quality Processed meat products require ingredients that perform reliably across a wide range of recipes and production conditions. From formed and emulsified products to convenience meat applications, texture, stability and sensory quality are central to product performance. Effective water and fat management can contribute to product structure,…
Cooked, Scalded & Raw Sausage Supporting texture, stability and reliable processing Cooked, scalded and raw sausages encompass a broad range of meat products with different processing methods, textures and sensory characteristics. Consistent product quality depends on controlling the interaction between meat proteins, fat and water throughout production. Depending on the sausage type, important functional requirements…
