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Prolink B Series products are enzymatic preparations based on transglutaminase enzyme (TG). Prolink B Series TG solutions can be widely applied on meat, noodles, bakery, and vegetarian products.

Prolink D Series are enzymatic preparations based on transglutaminase enzyme (TG). Prolink D Series TG solutions are specifically developed for the dairy sector (milk-based products like yogurt, curd, quark, cheese, sour cream, etc.), where they help to get a better product quality through the improvement of important rheological properties of food while allowing clean labeling (E-numbers free) and reduce costs.

Prolink FB Series are enzymatic preparations based on transglutaminase enzyme (TG). Prolink FB Series TG solutions are specifically developed for cold raw fish binding applications  (restructured fish products),  where it efficiently links raw pieces and improves the quality of fish raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect slice-ability and excellent slice quality.

Prolink LQD Series are enzymatic preparations based on transglutaminase enzyme (TG). Prolink LQD Series TG solutions are specifically developed for cold meat binding applications (restructured meat products), where it efficiently links fresh meat pieces and improves the quality of meat raw materials, allowing the desired shaping according to production needs and final consumer requests.

Prolink MB Series TG solutions are specifically developed for cold meat binding applications (restructured meat products), where it efficiently links fresh meat pieces and improves the quality of meat raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect slice-ability and excellent slice quality.

Prolink MB-MM Series are enzymatic preparations based on transglutaminase enzyme (TG). Prolink MB-MM Series TG solutions are specifically developed for restructured meat products, where it efficiently links fresh meat pieces and improves the quality of meat raw materials, allowing the desired shaping according to production needs and final consumer requests. The final reformed product has perfect slice-ability and excellent slice quality.

Acearoma is a flavoring preparation, mainly based on the typical flavoring substances of vinegar and co-processed together with other natural flavoring preparations that allow the right tuning of its round and mild taste. Acearoma is potentially applicable in all types of meat and fish applications, fresh or cooked processes, in brine or directly as powder ingredient. Its low applicative dosage makes Acearoma a functional and cost-effective solution with friendly labeling. It can replace other preservatives like lactates, lactates/acetates blends, and diacetate with favorable effects on the microbiological protection, shelf-life, taste, and cost-saving.

NaturAce is an innovative combination of vegetable and spice extracts with high coloring properties suitable in all kinds of raw processed meat applications. It makes products bright with a nice shade, implying products' freshness and high-quality.

Acefiber Series are natural and special co-processed vegetable fiber compositions, specifically developed for the definitive binding of water. They have strong gelling properties that hold and control water with outstanding results, reducing production weight losses and syneresis problems during the shelf life of final products. Its superior water holding capacity is shown in both cold and hot conditions. It can develop high viscosity but also remain suitable for injection.

Acemulsion is a multi-functional solution suitable in several meat applications. It allows to stabilize multi-phases products such as emulsions (oil/fat/water) and/or incorporate and stabilize even many other different types of meat by-products or food stuffs: such as pork fat, pork skin, beef fat, chicken skins, MDM, hearts, and wide range of vegetable oils and fats.