Structure
& bite.
Build cohesive texture through binding and heat-set gelation.
BINDING + GELATIONMeat-native functional proteins
The proteins
that make
meat work.
Animal-identical proteins, made through fermentation. Designed to give food producers more control over texture, juiciness and yield.
Explore the functionalityBuilding the future of meat functionality.
01 Functionality
It starts with
what proteins do.
In meat, structural proteins bind ingredients, hold water and stabilise fat. Ingrediome is bringing those functions into a new generation of food ingredients.
Structure
Juiciness
that holds.
Retain moisture through cooking to support a juicy bite and product yield.
WATER HOLDING + YIELDConsistency
throughout.
Keep fat and water together for a uniform texture.
EMULSIFICATIONFood performance, built into the ingredient.How we make it
02 Our process
Inspired by meat.
Made by fermentation.
We start with the proteins behind meat’s functionality. Precision fermentation gives us a new way to produce them as food ingredients.
-
01
Protein
Select a protein for the function it brings to food.
-
02
Microorganism
Give microorganisms the blueprint to make that protein.
-
03
Fermentation
Grow the microorganisms in a controlled fermentation process.
-
04
Functional ingredient
Recover the protein as an ingredient for food formulation.
Animal-identical proteins. A different way to make them.
03 Possibilities
More control.
More possibilities.
Texture, consistency, yield and formulation cost. The everyday challenges of food production are where our proteins are designed to make a difference.
- 01 Meat products
- 02 Hybrid formulations
- 03 New food formats
What do you want
your food to do?
Tell us what you’re making, and what needs to work better. Let’s explore where Ingrediome could fit.
Talk to Ingrediome info@ingrediome.com
