PRS PHR

KEY HIGHLIGHTS

APPLICATIONDosage: 0.4%-1% in final product.

Can be mixed with seasoning blends.

Apply in:

Direct addition in fresh products, such as hamburgers or minced meat.

Brines for injection or tumbling of cooked products, such as cooked ham, cooked chicken breast, roast beef.

A unique clean label phosphate alternative for ground and whole muscle meat products

The clean label alternative

Phosphate alternative that is not based on binding water.

Replace phosphates, vegetable and animal proteins and fibers in fresh and cooked products.

Customer friendly ingredient statement: “Yeast extract, natural flavor” or “Yeast extract, citrus extract”.

For succulent allergen-free products with a cleaner flavor

Improves the texture and sliceability

Reduces purge and improves yield

Ease of use (suitable for injection of brine, tumbling and direct addition).

For delicious juicy and tenderfresh and cooked products

Improve the water retention of meat without the use of phosphates

Clean label phosphate

replacer

US DISTRIBUTION: WENDA AMERICA, INC.sales@wendaingredients.com - www.wendaingredients.com844-99-WENDA1823 High Grove Lane, Suite 103, Naperville, IL 60540

PROSURinfo@prosur.es - www.prosur.esTel. +34 968 881 991 - Fax. +34 968 991 969Murcia, Spain

Get it Natural

PROSUR combines the essence of the Mediterranean lifestyle, nature’s best, and our know-how in biotechnology to create pioneering natural solutions to produce safe, flavorful food with a clean label.

PROSUR’s clean label dry vinegar, PRS-DV-5, helps to achieve Alternative 2 status in RTE meats. This dry, free-flowing powder is water-soluble and can be used to improve the food safety in cooked meat and poultry products such as hotdogs, Frankfurter sausages, cured and uncured ham and turkey, deli meats, etc.

KEY HIGHLIGHTS

Go for Alternative 2

Shelf life extension: protects against microbial spoilage, color retentionEase of use (suitable for injection of brines, direct addition, surface application)Very low flavor/odor profileClean label (Ingredient statement: dry vinegar)Low application rate (0.6-0.8% in final product)Logistical advantages (freight, storage)

PROSUR's natural pathogen protection solutions protect your cooked and naturally uncured meat and poultry applications (cooked ham, frankfurters, luncheon meats, bacon, etc.) against foodborne pathogens. The easy to use natural blends of PROSUR improve the overall quality of your food products without the use of chemical additives.

KEY HIGHLIGHTSAssure the food safety of your products (protection against Listeria spp, Listeria monocytogenes, E. Coli, Clostridium spp)

Increased shelf life, Improved flavor

Replace nitrite, nitrate, lactate, diacetate, antioxidants, preservatives, citrate, and phosphates with a natural PROSUR blend

Customer friendly ingredient statement = natural flavor

100% natural, clean label

PROSUR’s natural blends for fresh applications are designed to extend the shelf life of fresh meat, poultry, and fish products in a natural way. The functional properties, antimicrobial activity, and the total phenolic components of our blends of mediterranean fruit and spice extracts are standardized and controlled to guarantee consistent performance.

KEY HIGHLIGHTS

Fresh Applications

Improved food safety (protection against Listeria spp, Listeria monocytogenes, E. Coli H157, and Salmonella spp) ¹

Replace sulphites, ascorbic acid, sodium ascorbate, sodium erythorbate, sodium citrate, carmine, phosphates

Longer shelf life

Improved flavor profile

Clean label, ingredient statement = natural flavor

Cooked and Naturally Uncured Applications

Fresh Applications

Cooked Applications

RAWMATERIALS

PREPARINGBRINE

INJECTINGBRINE

TUMBLINGCOOKING

AND COOLING

SLICINGAND

PACKAGING

FINALPRODUCT

DISSOLVE PROSURIN THE BRINE

BEFORE INJECTING

OR ADD THE PROSURWATER-SOLUTION

DIRECTLY INTO TUMBLER

First, dissolve the PROSUR blend in water, once it is well dissolved/dispersed, add the rest of the ingredients that can not bind with water in cold conditionsDo not mix the Prosur blend with fibers, modified starches, or proteinDeep maceration or intense tenderizing of the meat for optimal distribution

RAWMATERIALS

MINCE MEAT

ADD SPICES FILLINGSLICING

ANDPACKAGING

FINALPRODUCT

ADD THE PROSURBLEND

First, dissolve the PROSUR blend in water, once it is well dissolved/dispersed, add the rest of the ingredients that can not bind with water in cold conditionsDo not mix the Prosur blends with fibers, modified starches, or protein

*Contact us for more details on specific applications

Sauces & Dressings

RAWMATERIALS

WATER PHASE:BLEND INGREDIENTS

FINALPRODUCT

DISSOLVE PROSURIN THE WATER PHASE

OIL PHASE

TENDERIZING

PROCESSING CONSIDERATIONS*

All our natural food solutions may be labeled as “natural flavoring” or “fruit and spice extracts”. Please contact us for country specific regulations.

LABELING CONSIDERATIONS

We produce according to IFS, BRC, GMP, and HACCP standards.MANUFACTURING STANDARDS

PROSURinfo@prosur.es - www.prosur.esTel. +34 968 881 991 - Fax. +34 968 991 969Murcia, Spain

Our products are packed in packaging material that provides a high protection against light and humidity during the shelf life of the products. Standard packaging consists of 5 kg plastic/polyethylene bags with EVOH barrier film. The bags are packed in 25 kg cartons. Please contact us for product specific information regarding the packaging format.

PACKAGING

US DISTRIBUTION: WENDA AMERICA, INC.sales@wendaingredients.com - www.wendaingredients.com1823 High Grove Lane, Suite 103, Naperville, IL 60540Toll free: (844) 99-WENDA

(93632)