Product applications

Cooked meat

 Fresh meat

Dried meat

Fish & seafood

Sauces & Syrups

Vegetarian

Our solutions

Natural flavors & Seasonings

Food safety

 Clean label

 Allergen free

 Shelf life extension

Natural antioxidants

Comparison table

Compare all our solutions and applications at a glance.

Food safety for cooked meat

Effect	Natpre T-10	PRS-PHR	T-4N	Dried vinegar	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Pathogen protection
Inhibits C. Botulinum
No residual nitrite in final product
Allergen free
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.5% - 1%	0.4% - 1%	0.4-0.6%	0.6-0.8%	0.004	0.1-0.2%	GMP	GMP

Product quality for cooked meat

Effect	Natpre T-10	PRS PHR	T-4N	Dried vinegar	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Natural preservation traditional meat color
Improves flavor
Improves texture
Improves sliceability
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.5% - 1%	0.4% - 1%	0.4-0.6%	0.6-0.8%	0.004	0.1-0.2%	GMP	GMP

Shelf life for cooked meat

Effect	Natpre T-10	PRS PHR	T-4N	Dried vinegar	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Controls TPC
Increased color stability
Avoids flavor degradation
Improved yield
Reduces purge
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.5% - 1%	0.4% - 1%	0.4-0.6%	0.6-0.8%	0.004	0.1-0.2%	GMP	GMP

Replacers for cooked meat

What does it replaces?	Natpre T-10	PRS-PHR	T-4N	Dried vinegar	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Phosphate
Nitrite
Sulphite
Sodium lactate
Sodium acetate / Diacetate
Chemical antioxidants
EDTA, BHT & BHA
Mixed tocopherols / Vitamin E
Sodium benzoate / Potassium sorbate
Cochineal dye E120
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.5% - 1%	0.4% - 1%	0.4-0.6%	0.6-0.8%	0.004	0.1-0.2%	GMP	GMP

Food safety for fresh meat

Effect	PRS-PHR	T-2N W	Dried vinegar	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Pathogen protection
No residual nitrite in final product
Allergen free
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4% - 1%	0.2-0.6%	0.6-0.8%	0.004	0.1-0.2%	GMP	GMP

Product quality for fresh meat

Effect	PRS-PHR	T-2N W	Dried vinegar	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Natural preservation traditional meat color
Improves flavor
Improves texture
Improves sliceability
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4% - 1%	0.2-0.6%	0.6-0.8%	0.004	0.1-0.2%	GMP	GMP

Shelf life for fresh meat

Effect	PRS-PHR	T-2N W	Dried vinegar	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Controls TPC
Increased color stability
Avoids flavor degradation
Improved yield
Reduces purge
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4% - 1%	0.2-0.6%	0.6-0.8%	0.004	0.1-0.2%	GMP	GMP

Replacers for fresh meat

What does it replaces?	PRS-PHR	T-2N W	Dried vinegar	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Phosphate
Sulphite
Sodium lactate
Sodium acetate / Diacetate
Chemical antioxidants
EDTA, BHT & BHA
Mixed tocopherols / Vitamin E
Sodium benzoate / Potassium sorbate
Cochineal dye E120
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4% - 1%	0.2-0.6%	0.6-0.8%	0.004	0.1-0.2%	GMP	GMP

Food safety for dried meat

Effect	Natpre T-10	NAT-2-OX	Natural coloring foodstuff
Pathogen protection
Inhibits C. Botulinum
No residual nitrite in final product
Allergen free
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.5% - 1%	0.004	GMP

Product quality for dried meat

Effect	Natpre T-10	NAT-2-OX	Natural coloring foodstuff
Natural preservation traditional meat color
Improves flavor
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.5% - 1%	0.004	GMP

Shelf life for dried meat

Effect	Natpre T-10	NAT-2-OX	Natural coloring foodstuff
Controls TPC
Increased color stability
Avoids flavor degradation
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.5% - 1%	0.004	GMP

Replacers for dried meat

What does it replaces?	Natpre T-10	NAT-2-OX	Natural coloring foodstuff
Nitrite
Sodium lactate
Sodium acetate / Diacetate
Chemical antioxidants
EDTA, BHT & BHA
Mixed tocopherols / Vitamin E
Sodium benzoate / Potassium sorbate
Cochineal dye E120
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.5% - 1%	0.004	GMP

Food safety for fish and seafood

Effect	PRS PHR	T-2N W	Natural coloring foodstuff
Pathogen protection
No residual nitrite in final product
Allergen free
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4% - 1%	0.2-0.6%	GMP

Product quality for fish and seafood

Effect	PRS-PHR	T-2N W	Natural coloring foodstuff
Natural preservation traditional meat color
Improves flavor
Improves texture
Improves sliceability
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4% - 1%	0.2-0.6%	GMP

Shelf life for fish and seafood

Effect	PRS-PHR	T-2N W	Natural coloring foodstuff
Controls TPC
Increased color stability
Avoids flavor degradation
Improved yield
Reduces purge
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4% - 1%	0.2-0.6%	GMP

Replacers for fish and seafood

What does it replaces?	PRS-PHR	T-2N W	Natural coloring foodstuff
Phosphate
Sulphite
Sodium lactate
Sodium acetate / Diacetate
Chemical antioxidants
Sodium benzoate / Potassium sorbate
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4% - 1%	0.2-0.6%	GMP

Food safety for sauces

Effect	Dried vinegar	GNS	NAT-2-OX	PRS-RO
Pathogen protection
No residual nitrite in final product
Allergen free
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.6-0.8%	0.001	0.004	0.1-0.2%

Product quality for sauces

Effect	Dried vinegar	GNS	NAT-2-OX	PRS-RO
Improves flavor
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.6-0.8%	0.001	0.004	0.1-0.2%

Shelf life for sauces

Effect	Dried vinegar	GNS	NAT-2-OX	PRS-RO
Controls TPC
Increased color stability
Avoids flavor degradation
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.6-0.8%	0.001	0.004	0.1-0.2%

Replacers for sauces

What does it replaces?	Dried vinegar	GNS	NAT-2-OX	PRS-RO
Sulphite
Sodium lactate
Sodium acetate / Diacetate
Chemical antioxidants
EDTA, BHT & BHA
Mixed tocopherols / Vitamin E
Sodium benzoate / Potassium sorbate
Cochineal dye E120
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.6-0.8%	0.001	0.004	0.1-0.2%

Food safety for vegetarian

Effect	T-4N	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Pathogen protection
Inhibits C. Botulinum
No residual nitrite in final product
Allergen free
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4-0.6%	0.004	0.1-0.2%	GMP	GMP

Product quality for vegetarian food

Effect	T-4N	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Natural preservation traditional meat color
Improves flavor
Improves texture
Improves sliceability
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4-0.6%	0.004	0.1-0.2%	GMP	GMP

Shelf life for vegetarian food

Effect	T-4N	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Controls TPC
Increased color stability
Avoids flavor degradation
Improved yield
Reduces purge
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4-0.6%	0.004	0.1-0.2%	GMP	GMP

Replacers for vegetarian food

What does it replaces?	T-4N	NAT-2-OX	PRS-RO	Fibres	Natural coloring foodstuff
Sodium lactate
Sodium acetate / Diacetate
Chemical antioxidants
EDTA, BHT & BHA
Mixed tocopherols / Vitamin E
Sodium benzoate / Potassium sorbate
Cochineal dye E120
Form: Dry
Form: Liquid
Available with dry vinegar
Application rate	0.4-0.6%	0.004	0.1-0.2%	GMP	GMP