The addition of collagen in food products is a consumer friendly way of improving texture, juiciness and the overall eating experience while sticking to a clean-label. Collagen is the building blocks of the body’s various connective tissues and is a sought after ingredient for health benefits. When used, collagen binds to fat and acts as a stabilizer and emulsifier which helps to naturally maintain more moisture. In meat and poultry adding collagen increases yield, reduces purge and shrinkage while improving the overall slice-ability of the final product. When used in nutritional products, collagen increases protein content, acts as a stabilizer and emulsifier binding fat to water, and is a great addition for the label conscious consumer looking for value added health and beauty products.

  • Clean-label Options: “Beef stock” or “beef broth”.
  • Acts as a stabilizer and emulsifier.
  • Gelling capacity at low and high temperatures.
  • Improves cooked visual appeal by reducing shrinkage.
  • Increases juiciness and the consumer eating experience.
  • Excellent for increasing total yield especially in roast beef and other injected meats.
  • Significantly reduces purge and cook-loss.
  • Increases yield and slice-ability of cooked products.
  • Reduces exudation in chilled and frozen products during storage.


  • Hot dogs
  • Corned Beef
  • Roast beef
  • Sausages
  • Dried and semi-dried meats
  • Keto products
  • Protein powders
  • Collagen rich powders
  • Capsules / Gummies
  • Health shakes
  • Beauty blends
  • Pet foods
  • Pet treats


  • All-natural
  • Non-Allergenic
  • Non-GMO
  • Binds Fat and Water
  • Increases Protein
  • Clean-label
  • Improves Slicing Yield
  • Enhances Texture
  • Decreases Purge
  • Reduces Water Activity
  • Versatile in Production

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