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Solutions by Application

Not sure of what solution you need? Let us guide you through our portfolio specifically curated for your application.

Guide. Perform. Inspire. We are GPI.

Solutions by Functionality

Explore the full potential of our products and find functional solutions for your formulation’s unique needs.

Guide. Perform. Inspire. We are GPI.

Extruded Meats

From frankfurters to fish fingers, we have you covered with ingredient technologies that control syneresis, promote freeze/thaw stability and help reduce cost.

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Elevating Extruded Meat Products:

The Hydrocolloid Advantage

Achieving the perfect texture in extruded meat products demands expertise. Balancing protein-to-fat ratios, moisture levels, and processing conditions is crucial for crafting a tantalizing texture that captivates consumers. Hydrocolloids are the linchpin of extruded meat product formulation, addressing the challenges of texture mastery, flavor fusion, nutritional optimization, and ingredient compatibility with unparalleled efficacy.


Hydrocolloids, such as carrageenan, xanthan gum, and methylcellulose, play a pivotal role in texture manipulation. By binding water molecules and forming a gel-like matrix during extrusion, they enhance structural integrity, yielding products with superior bite, juiciness, and mouthfeel. 


Beyond texture, hydrocolloids are excellent flavor carriers and enhancers. Their ability to encapsulate and retain volatile flavor compounds ensures optimal taste delivery throughout processing and storage. Additionally, hydrocolloids facilitate the dispersion of seasoning blends, herbs, and spices, enhancing flavor complexity and intensity. 

Ingredient Compatibility

Hydrocolloids act as versatile binders and stabilizers, harmonizing disparate ingredients and ensuring product cohesiveness. Their ability to interact with proteins, fats, and water molecules fosters synergistic relationships, enhancing formulation flexibility and processing efficiency. 


Hydrocolloids serve as functional ingredients, enabling the reduction of fat and sodium content without sacrificing product quality. By mimicking the mouthfeel and viscosity of fats, they impart richness and succulence to lean meat formulations. Furthermore, hydrocolloids stabilize emulsions, preventing fat migration and ensuring uniform distribution of nutrients. 

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Download prototype recipes here!

Whole Chicken Injection

Extend yields in phosphate-free raw whole chicken while improving post cook juiciness and succulence.

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Plant-Based Pepperoni

Vegan pepperoni with a firm, meaty texture, and satisfyingly snappy bite.

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70% Extension Hot Dog

High extension, emulsified protein products with excellent texture.

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100% Extension Ham

Restructured, sliceable meat that firmly holds together without compromising texture.

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Ready to shape the future of food?

Our technical team will review your project with you and guide you to the perfect solution. Discover smart products that get your concept to creation- NOW!

Tel: +1 (905) 853 8828

Fax: +1 (905) 853 8886