The Future is Bright for Plant-Based Ingredients in Cured Meats
Plant-based ingredients such as cherry, beet and celery powder can hold the key to producing appealing meat and poultry for consumers.
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Celery Powder
Simply the best cultured celery juice powder in the world. 10x less insoluble plant fibers, flavor, color, and smell.
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Beet Powder
On-trend alternative to celery powder and ultra-clean nitrite solution for naturally cured meat and poultry.
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Cherry Powder
Essential for cured color retention, shelf-life, and pathogen control when used with SafePlate® Beet and Celery Powders.
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Phosphate Alternative
A natural way to improve the consumer experience by decreasing purge, increasing cooked yield, and texture.
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Cultured Antimicrobials
Natural way to inhibit spoilage, extend shelf life, inhibit pathogens and spore toxins, and easily replace expensive processes such as HPP.
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Dried Vinegar
A label-friendly way to inhibit pathogens and spoilage organisms while enhancing natural flavor!
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Cultured Onion
Natural way to inhibit spoilage, extend shelf life, inhibit pathogens and spore toxins. An alternative to SafePlate® Cultured Dextrose and synergistic with SafePlate® Dried Vinegar.
View NowTrust in Food®
Trust in Food® represents Wenda Ingredients’ foundational principles of honesty, integrity, and quality. Founded in 1995, Wenda Ingredients is focused on helping food processors and brands around the world go clean-label and natural so that the food they deliver stays fresher longer, is safer nutritionally, and is more satisfying from a sensory perspective.
Wenda Ingredients is committed to finding the most advanced solutions for natural curing, yield and texture improvement, shelf-life extension, and pathogen control. For example, our line of SafePlate® solutions help food processors replace nitrites in “uncured” meats and poultry while the NatureBind® line provides all-natural alternatives for phosphates.
SafePlate®
Innovative ingredients and blends including nitrite and vitamin C derived from plant sources, provides natural cured color, flavor, and pathogen protection. Additionally, our line of cultured antimicrobials and vinegar blends protect against pathogens naturally, with shelf-life improvement capable of inhibiting listeria, clostridium spores and spoilage microbes.
Read More!NatureBind®
Natural phosphate alternatives to improve yield, juiciness and texture while maintaining a consumer-friendly label. With over 25+ years’ experience, Wenda Ingredients is the perfect partner for functional blends for phosphate replacement.
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Lead With Science
Dispelling Myths, Engaging Consumers with Meats Cured with Plant-Based Ingredients “Oh, I don’t eat cured meats, only plant-based foods because nitrites are bad.”
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