SafePlate®

The SafePlate® brand includes innovative ingredients and blends derived from plant sources and cultures for providing natural curing, color retention, pathogen protection, and longer shelf-life.

Swiss Chard Powder

Ultra-clean nitrite solution for naturally cured meat and poultry. Popular alternative to celery powder and beet powder.

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Rosemary Extract

Natural antioxidant capable of delaying oxidation, extending shelf-life, and protecting color and flavor.

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Vidalia Onions whole and rings on a grey slate with salt close up. Cultured Onion Juice Powder Awareness Photo

Cultured Onion

Natural way to extend shelf-life, and protect against toxin-producing spores, pathogens, and spoilage bacteria. An alternative to SafePlate® Cultured Dextrose.

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Vinegar

A label-friendly way to inhibit pathogens and spoilage organisms while enhancing natural flavor!

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Fine Sugar in Wood Bowl tilted to the side. Cultured Antimicrobials

Cultured Antimicrobials

Natural way to extend shelf-life, and protect against toxin-producing spores, pathogens, and spoilage bacteria. Easily replace expensive processes such as HPP.

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Celery Stalks on a plate with cut up celery in a bowl, to the right

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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Beets, SafePlate Beet Powder, Natural source of Nitrites

Beet Powder

On-trend alternative to celery powder and ultra-clean nitrite solution for naturally cured meat and poultry.

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Bowl of acerola cherries in a white bowl with more cherries on the side, SafePlate Cherry Powder, Cured color retention

Cherry Powder

Essential for cured color retention, shelf-life, and pathogen control when used with SafePlate® Beet and Celery Powders.

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NatureBind®

The NatureBind® line of products provide all-natural solutions capable of replacing phosphates. NatureBind® products enable processors to enhance yields, tenderness, and juiciness with a clean-label.

Phosphate Alternative

A natural way to improve the consumer experience by decreasing purge, increasing cooked yield, and texture.

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