For applications such as binding meat and fish fillets, this process enables effective utilization of ingredients, reducing waste and maximizing the value of end products with the same nutritional protein content. Given the limited speed at which Earth’s food resources can regenerate amidst global food crises, the sustainable use of resources—along with the diverse value found in surimi and processed meats—improves the efficiency with which various ingredients are utilized.

With the core value of providing affordable, delicious, and safe food, products like fish paste and meat paste undergo enzymatic protein reactions to fully enhance the texture and appearance, thereby realizing the inherent value of every part of the raw material. Whether in sheet, block, strip, ball, meatball, formed meat patty, or fish fillet forms, the nutritional value remains equivalent. This also makes such tasty foods more accessible and appealing to consumers, fulfilling their appetite and taste desires. This is the greatest convenience and benefit brought to us by new food technologies.

TG Enzyme Application Video