Featured Products
Celery Powder
The easy-to-use, clean, and low cost-in-use solution for “Uncured” meat and poultry.
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Natural Dehydrated Beef Stock
Not a binder but improves water and fat holding capacity in hot and cold conditions.
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Dried Vinegar
A label-friendly way to inhibit pathogens and spoilage organisms while enhancing natural flavor!
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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. The Novapro® line is a functional beef stock/beef broth, namely using high-quality beef proteins to improve the texture, moisture retention and cooked yields.
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 sugars and vinegar blends protect against pathogens naturally, with shelf-life improvement capable of inhibiting listeria, clostridium spores and spoilage microbes.
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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.
Read More!Novapro®
USDA approved, Novapro® Natural Dehydrated Beef Stock functionally binds water and fat, is all-natural and can be used in a wide range of meat applications. Improve water and fat holding capacity in hot or cold conditions to significantly reduce purge and cook-loss, increase juiciness for the consumer eating experience and is excellent for increasing total yield while supporting a clean-label.
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