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.
ReadFunctional ingredients for meat, poultry and more.
Simply the best cultured celery juice powder in the world. 10x less insoluble plant fibers, flavor, color, and smell.
View NowOn-trend alternative to celery powder and ultra-clean nitrite solution for naturally cured meat and poultry.
View NowEssential for cured color retention, shelf-life, and pathogen control when used with SafePlate® Beet and Celery Powders.
View NowA natural way to improve the consumer experience by decreasing purge, increasing cooked yield, and texture.
View NowNatural way to inhibit spoilage, extend shelf life, inhibit pathogens and spore toxins, and easily replace expensive processes such as HPP.
View NowA label-friendly way to inhibit pathogens and spoilage organisms while enhancing natural flavor!
View NowNatural 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® 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.
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!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!Plant-based ingredients such as cherry, beet and celery powder can hold the key to producing appealing meat and poultry for consumers.
ReadDispelling 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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