Today, you will find a lot of companies that are promoting themselves as innovative. It seems that innovation has almost become the magic word. But often you’ll find that highly acclaimed innovations are only minor product developments that have no particular value.

That’s why we have the concept of Real Innovation. To us real innovation is twofold. Real in the sense that we use natural ingredients in our protein solutions. And real in the sense that our solutions must fit closely to what your needs are. In other words: We are able to provide real value for you in your production process or in your products when they hit the shelves.

That’s because we have invested heavily in research facilities with industry experts – scientists, foot technologists etc. Next to our headquarters in Ankeny, Iowa we have the newest facility – a 20,600 sq. ft. research and innovation centre called the LAB. It houses culinary test kitchens, research laboratories, training rooms, offices and a pilot plant facility where controlled pre-production trials can be done. In addition to the LAB, Essentia has technical centres in Gråsten, Denmark and Granollers, Spain. These centres serve both regional and global customers with innovative research and application services. Essentia’s application experts also regularly participate in on-site, full scale trials at customers’ plants.

ScanPro™ Origin Protein Nx6,25 Water binding Fat binding Application areas
T 95 Pork icon web 94-98% 1:10-20 1:15-20 – Injected & reformed products
– Emulsified products
T 92/SF Pork icon web 92-97% 1:10-15 1:10-15 – Emulsified products
– Injected and reformed products
T 91 Pork icon web 92-97% 1:10-12 1:10-12 – Emulsified products
– Reformed products
HI 95 Pork icon web 95-99% 1:8-12 – Injected products
HI 92 Pork icon web 92-97 % 1:8-12 – Injected products
Beef 95 Beef icon web 95-99 % 1:10-20 1:10-20 – Injected products
– Ground Products
– Emulsified products
– Dried and fermented products
1015/SF Pork icon web 82-90% 1:3-8 – Emulsified products
– Fresh and comminuted products
– Ground products
– Dried and fermented products
– Reformed products
1015/F Pork icon web 82-90 % 1:3-5 – Emulsified products
– Fresh and comminuted products
– Ground products
– Dried and fermented products
– Reformed products
1015/1 Pork icon web 82-88 % 1:3-5 – Emulsified products
– Fresh and comminuted products
– Ground products
– Dried and fermented products
– Reformed products
1015/3 Pork icon web 93-90 % 1:3-4 – Emulsified products
– Fresh and comminuted products
– Ground products
– Dried and fermented products
– Reformed products
1020/G Pork icon web 84-90 % 1:3-4 – Ground products
– Dried and fermented products
– Fresh and comminuted products
340/1 Pork icon web 85-90 % 1:3-5 – Emulsified products
– Dried and fermentd products
Beef 1100/1 Beef icon web 85-90 % 1:3-4 – Ground products
– Emulsified products
– Dried and fermented products
Beef 1100/F Beef icon web 81-87 % 1:3-5 – Ground products
– Emulsified products
– Dried and fermented products
FCP 75/SF Chicken icon web 72-78% 1:4-8 1:4-8 – Emulsified products
– Ground products
– Reformed products
– Injected products
TP 75/SF Turkey icon web 75-80 % 1:4-10 – Injected products
– Ground products
– Emulsified products
– Reformed products
P5501 Pork Collagen Pork icon web > 68.0% < 4.0% < 30.0%
P5505 Natural Dehydrated Pork Stock Pork icon web > 90.0 % < 5.0% <15.0%
T5503 Dehydrated Turkey Broth Turkey icon web > 84.0% < 5.0% < 18.0% – Injected products
– Fermented products
T5505 Dehydrated Turkey Broth Turkey icon web >84 %
T9602 Dehydrated Turkey Broth and Modified Food Starch Turkey icon web >42 %
C5505 Natural Dehydrated Chicken Broth Chicken icon web >75 %