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Functional Ingredients

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Functional Ingredients

Elevate your meat processing with CBS Foodtech’s comprehensive portfolio of functional ingredients and additives. Sourced from leading brands such as Van Hees, Gewürzmüller, CBS, and M-Food Group, our solutions deliver essential benefits for binding, texture, colour stability, shelf life, and food safety. Whether you need to optimise moisture retention, tenderise proteins, accelerate fermentation, or achieve cleaner labelling, our innovative functional additives support efficiency and product quality from small batch artisan production to high-volume manufacturing.

Brands

Van Hees

  • Zartin (Tenderising, phosphate-free functional additive that improves water retention and juiciness in processed meats)
  • Bombal (Preservative blend that helps extend shelf life and inhibit microbial growth in meat products)
  • Schinko (Highly effective brine and functional additive for texture and water retention in cooked or cured meats)
  • Aromix Uno (Spicy flavouring salt and additive to enhance taste in processed meats)
  • P2000 Kutter Gold (Colour stabiliser and flavour enhancer for emulsified sausages and smallgoods)
  • Polter Gold (Functional additive used for gyros/doner and restructured meats to improve binding and texture)
  • Primal (Ripening agent that gives Italian salami its characteristic matured, fermented flavour)
  • Brat-Zartin (Juiciness and tenderness enhancer for roast and cooked meats)

Gewürzmüller

  • Bullibon (Phosphate-based water binder to reduce cook loss and improve processed meat texture)
  • Fee (Phosphate functional blend for improved water binding and colour stability)
  • Bindfix (Binding agent for sausages and restructured meats, aids cohesion and texture)
  • Fermax (Optimises fermentation, texture, and sliceability in processed meats)
  • Bitec RP3 (Additive to enhance bite and mouthfeel in processed meats)

RAPS

  • Mince Meat Mix (Improves binding and texture in minced meat products)
  • Sausage Fit (Enhances water binding and sausage stability)
  • Glutalin (Protein binder for improved meat texture and moisture retention)
  • Glutaclean (Protein and texture improver for clean-label processed meats)
  • Raphos (Functional phosphate for emulsified sausages and processed meats)

M-Food Group

  • Clean Label Booster (Phosphate-free, powdered preparation for stable colour in processed meats with reduced E-numbers)
  • MC-NRB (Natural Reddening Base) (Swiss chard–based natural base for colour activation in cured products)
  • BG 60 (Powdered preparation to improve shelf life in meat and analogue products)
  • M-FERMENTIC Salami Booster (Accelerates salami ripening and reduces drying time by 15–20%)use Bratwurst
  • Mould Protect 50 (Functional additive to proactively prevent mould on salami and dry-cured meats)
  • Ham Intenso (Flavour booster for enhanced taste in ham and cooked products)
  • Ham Bravo (Functional ingredient to intensify flavour in ham and similar meats)
  • Poultry Tasty Roasty (Flavour booster for roast chicken and poultry products)
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