The sector is dedicated to all manufacturers of fresh and processed meat products with a wide range of starter cultures, fibers, antioxidants, proteins, functional blends and flavoring preparations for cooked hams, fresh sausages, cured and emulsified products and gastronomy industry. In our R&D laboratory we develop innovative food ingredient blends for all market requirements; we also design tailor-made solutions in partnership with the client to improve naturalness, taste, safety and shelf life of finished products.
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CHIMAB R&D Labs developed a renewed range of food ingredient solutions for cooked ham.
CARNIBRINE product range includes solutions for low and high injection cooked ham, with different injection range:
Every CARNIBRINE range products is characterised by balanced and specific formulations that bring many benefits to the finished product:
Moreover, CARNIBRINE product range is perfect for reducing tumbler processing time.
Chimab R&D presents texturizing food ingredient solutions for vegetarian and vegan dairy analogues without allergens or preservatives.
Emulating the properties of dairy-based products, the Dairy Analogue range builds an ideal alternative: perfect for clean-labeled, vegan and tailor made texturizing solutions.
Since Dairy Analogues are neutral texturizing systems, individual flavours can be added to create tailor-made products.
Furthermore, the production process is easy and fast: just dissolve the complete mix and the ingredients in water and cook, stirring often, without exceeding 80 degrees. Mold and refrigerate for 10 hours at 4°C.
The Dairy Analogue solution also improves traditional dairy products: it optimizes processes and production time in dairy, as in spreadable and mozzarella like products.
BENEFITS
DAIRY ANALOGUE PRODUCT RANGE