Engineered for Juiciness, Yield & Superior Eating Quality
Our injection systems are designed to drive flavour deep into the protein, not just coat the surface — delivering enhanced taste, improved moisture retention, and consistent succulence in chicken and beef applications. The result is better bite, higher yield, and a more satisfying eating experience.
Our expertly formulated brines and cures elevate ham, bacon, and smallgoods with balanced flavour development, improved texture, and reliable processing performance — ensuring uniform results from batch to batch.
We also offer advanced phosphate blends that enhance water binding, tenderness, and overall eating quality across meat, poultry, pork, and seafood. Designed for commercial production environments, our systems help optimise yield, reduce purge, and improve product stability without compromising flavour.
Better flavour penetration. Improved moisture control.
Our Brine range:
| Order Code | Description/Features |
|---|---|
| 1110-CMM | Crumb-Mate Meat (Red Label) |
| 5-INJ002 | Adobo Mex Injection |
| 9801-FS | Herb & Garlic Injection Brine |
| 9803-MIB | Moroccan Injection Brine |
| 9805-KIB | Standard Kebab Injection Brine |
| 9805-RBI | Roast Beef Injection |
| 9806-TKII | Teriyaki Injection |
| 9807-BBQB | BBQ Chicken Injection Brine |
| 9807-BBWF | Chicken Injection Brine with Fibre |
| 9807-L&HB | Roast Chicken Static Marinade |
| BBQCB8.4 | BBQ Chicken Brine |
| SM/CBROTH | Chicken Broth |
Our Cures range:
| Order Code | Description/Features |
|---|---|
| 9808-TCWF | Total Cure with Fibre |
| 9807-CC | Cure Compound |
| 9806- | Phosphate Free Brine |
| 7-INJB001 | Injecta Cure |
| 7-INJB005 | Ham Cure PF16 |
| 8-INJB005F | Pinapple Cure |
Our Preservative range:
| Order Code | Description/Features |
|---|---|
| 6-SLE007 | White Meat Shelf Life Extender |
| PEN/MEXT | Red Meat Extender |