2010

Release time:

2023-08-22

CG takes the lead in applying the compounding of collagen, TG and various hydrocolloids to meat processing, which effectively solves the problem of water leakage from low-temperature ham and quick-frozen products after secondary thawing, improves the structure of high-low temperature meat products, and enhances elasticity. Help enterprises overcome technical problems and save costs.

2013

2008

2013

2008

In meat product processing, to enhance processing performance and minimize the loss of nutritional components, a certain amount of phosphate is added.

11-21

Chuangguan proudly introduces a clean-label ingredient that can replace nitrites.

As "ingredient list anxiety" becomes a collective concern among consumers, and as "technology-driven additives" spark public vigilance toward food, a "Clean Label" revolution is quietly reshaping the current landscape of the food industry.

11-21

Essentia and CG Food - Exploring a New Chapter in the Animal Protein Marke

05-29

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