WBS® binding systems are crucial to the meat and poultry industry, improving texture, water retention and overall product quality. These advanced systems facilitate the creation of cohesive and stable products by increasing the binding of water, fats and proteins. WBS® binder systems are formulated with functional ingredients designed to optimize water retention, emulsification and texture of a variety of products including hams, sausages, burgers, meatballs and restructured meat products.

 

Customized formulations and blends can ensure exceptional performance.