Delivering Functional Solutions

The use of functional solutions enables improvements to key attributes such as taste, texture, juiciness, tenderness, as well as the mitigation of potentially unattractive aspects of a product. In both cases, the aim is to optimise the food.

At Solina, our heritage is in developing functional solutions to serve the meat businesses, but the capabilities translate to all sectors of the food industry. A functional binder compound can be equally applicable to a ready meal dumpling or ravioli, opening up opportunities to apply expertise gained on one project to optimise the stability, quality and cost of a different product. The key is to have experts who can see and realise the opportunities.

Chicken cubes in rivera sauce

Achieving the desired characteristics

Possessing a deep understanding of how to achieve desired characteristics, Solina is alert to the wide variety of options open to food technologists, scientists and engineers. Binding, for example, influences the texture of a product. That fact empowers our teams to explore the deployment of processes such as brining, dry curing, fermenting and protein activation to create foods that have the texture, taste and other characteristics demanded by the customer.

Adapting To Consumer Trends

Changing consumer demands are redefining the toolkit of functional solutions available to give colour, stability, texture, shelf life and more to products. A growing proportion of people want clearer labels that only feature ingredients they understand. Our ingredient-agnostic approach means we are free to select the proper ingredients matching the requirements of each project, regardless of its origin. This flexibility and agility helps our experts to devise clear labels that meet the needs of consumers and food providers, alike.

Consumer trends are simultaneously increasing the importance of quality. The quality trend plays to the strengths of Solina and our culinary heritage. Drawing on our knowledge of how foods have been made traditionally, Solina can remove additives and processing steps while maintaining or improving the overall properties of a product.

Veal blaquette with mushrooms and chervil

Discover our Inspirational Concepts

Solina has showcased the power of our capabilities with advanced concepts that address the biggest trends in savoury foods.

How to put the crunch into chicken wings?

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Giving plant-based goujons a chicken-like bite?

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Bringing the taste of Thailand to Europe?

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Perfecting a plant-based nugget?

See inspirational concept

Can vegan salmon meet demand for sustainable fish?

See inspirational concept

Is vegan tuna the next plant-based success?

See inspirational concept

Reinventing a green curry paste?

See inspirational concept

Is a no-compromise, nitrite-free ham possible?

See inspirational concept

Developing a multipurpose meal-box portfolio?

See inspirational concept

Giving fries and wedges the ultimate crispiness?

See inspirational concept

Serving Markets

Solina’s expertise in functional solutions makes us a leading partner to companies working on the full spectrum of savoury foods.

New Protein Food

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Meat

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Ready Meals

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Vegetables

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Potatoes

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Snacks

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Taste

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Nutrition

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