BakeSave
Functional Performance in Baking and Filling Systems
BakeSave promotes essential benefits for bakery formulations by acting directly on the structural and sensorial stability of products:
Ideal for baked goods with a long shelf life, frozen applications, and thermally processed fillings, BakeSave delivers precise functionality with consistent sensory benefits.
Global processed meat market
Growth Projection
The global processed meat market has surpassed
USD950 billion
and should continue to grow, driven by convenience, affordable protein and ready-to-eat formats.
New Demands
This growth, although, brings challenges:
Meat Save is a natural functional fiber obtained from citrus peel through a process without effluents.
Its structure acts as a functional matrix capable of retaining water, fat and maintain cohesion in meat systems.
With multiple functions — texturing, emulsification, liquid retention and thermal stability — suitable for hamburgers, sausages, kebabs, meatballs, plant-based restructured and hybrid products.
Moisture Retention and Juiciness
Fat reduction directly compromises the juiciness and yield of products.
According to FMCG Gurus (2024), more than 60% of consumers seek lighter meats, but do not accept loss of texture or flavor.
MeatSave acts as a functional water retention network, reducing cooking losses and prolonging the sensation of humidity.
In tests with hamburgers with 30% less fat, cooking loss fell from 25% to 13% with application of 1,2% of MeatSave.
Additive Replacement (Phosphates, Rubbers, CMC)
The replacement of synthetic additives is one of the strongest demands in regulated markets such as the European Union and North America.
MeatSave allows you to eliminate phosphates, CMC and gummies, maintaining texture and stability.
With a single natural ingredient, it is possible to achieve cohesion, thermal stability and clean label — without compromising shelf life or performance.
Cost Reduction with Quality Preservation
The increase in the cost of protein and fat requires reformulations guided by economic viability.
According to Statista*, the average price of beef increased 18% in the last two years.
In meatballs and kebabs, or use of 0,8% a 1% of MeatSave made it possible to reduce up to 12% of meat or fat and more than 10% in cost per kilo, maintaining sensory acceptance.
Thermal Stability: Freezing and Thawing
Frozen or pasteurized products suffer from syneresis and disruption after preparation.
MeatSave maintains the physical integrity of the formulation during freezing and cooking, avoiding exudation.
In IQF burgers, there was a significant improvement in yield and firmness after cooking directly from the freezer, with consistent texture and stable appearance.
Complexity of Gourmet Formulations
There was an increase in the launch of premium sauces with global spices (barbecue, gochujang, chutney)*.
These formulations require multiphase stability.
Spice Save® facilitates particle suspension and integrationethnic flavor food, maintaining sensory and functional stability.
*Source: GMInsights / Fortune Business Insights
Time‑to‑Market Ágil
Based on DOE application via MODDE®, a Fiber Citrus® offers agility in technical-commercial development:
This approach reduces rework and speeds up decisions for launches or redesigns.
MeatSave offers tangible solutions to the main bottlenecks in the meat industry:
A Fiber Citrus® delivers more than ingredients: offers strategic co-development, validated performance and innovation applied to industrial reality.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.