Ingredients

Brines

A good brine makes every piece of meat taste and perform the same: moist, tender and consistently seasoned.

In focus

A good brine makes every piece of meat taste and perform the same: moist, tender and consistently seasoned.

A brine is a solution of salt and functional ingredients that is injected into meat or tumbled with it. It delivers seasoning and, depending on the formulation, cure and moisture-binding agents evenly through the product.

Brine formulation interacts with the equipment and the process: the injector or tumbler, the injection percentage, the time and temperature all affect the result, so the brine is specified with the process in mind.

Injection brinesTumbling and marinade brinesCure brinesReduced-phosphate formulations

Applications

Where it works in food processing.

  1. 01

    Cooked and cured hams

    Even cure and moisture retention in whole-muscle products.

  2. 02

    Bacon and cured cuts

    Consistent cure and flavour delivery.

  3. 03

    Poultry and enhanced fresh cuts

    Improved juiciness and eating quality.

Benefits

What it brings to your product.

  • 1

    Better yield and moisture retention

    Functional ingredients help the meat hold water through cooking.

  • 2

    Consistent flavour and cure

    Even distribution from first piece to last.

  • 3

    Process control

    Formulations designed for the injector or tumbler in use.

  • 4

    Simple dosing

    Ready-to-dissolve blends reduce errors on the floor.

Specifying

What we will ask you about.

  • Product type and target injection percentage
  • Injector or tumbler in use
  • Cure requirement and local regulations
  • Allergen, halal or other dietary requirements
  • Label declaration needs

Talk to us about brines

Tell us about your product and process, and we will help you identify the right solution.

Enquire now

Let’s talk about brines

Tell us what you are making and what you need to improve. We will help you find the right equipment, packaging or ingredient solution.