In today’s competitive protein market, cost savings, yield enhancement, and consistent product quality are critical for processors looking to stay ahead. At GPI Global, we specialize in hydrocolloid blends designed specifically for meat and poultry applications — helping protein processors optimize their processes from the plant to the plate.
With over 30 years of formulation expertise, our hydrocolloids offer reliable functionality without compromising clean-label goals, including phosphate-free formulations.
See our catalogue of hydrocolloids for protein processors!
For raw poultry and meat processors, controlling purge loss and maximizing yield can make or break profitability. Our custom hydrocolloid systems are engineered to:
Increase chicken breast yield and reduce drip loss during storage and distribution.
Enhance juiciness and texture without compromising natural flavor.
Maintain product integrity from processing plant to retailer to end user.
Support phosphate-free formulations, aligning with clean-label trends.
This means your products retain more water, maintain their shape, and deliver better eating quality — all while reducing ingredient costs and improving line efficiency.
Preventing phase separation in emulsified meats like sausages, hot dogs, and deli products.
Enhancing yield and texture in cooked whole muscle meats such as hams, chicken breast, and rotisserie chicken.
Reducing cooking losses to ensure maximum retention of brine and functional ingredients.
Improving sliceability, mouthfeel, and overall quality.
Our hydrocolloids ensure that every batch delivers consistent performance — a key factor in scaling production efficiently.
Yield improvement isn’t just a technical achievement — it’s a direct path to cost savings. By reducing purge, increasing water retention, and improving texture stability, our hydrocolloid blends help protein processors:
Reduce raw material costs per unit of finished product.
Achieve more predictable product weights and uniformity.
Extend shelf stability and reduce returns or quality issues.
Meet customer expectations and protect brand reputation.
Whether you’re producing poultry fillets, hams, or emulsified meats, our hydrocolloid systems support operational efficiency and profitability.
At GPI, we don’t just supply ingredients — we collaborate with processors to design tailored solutions that fit their equipment, processing conditions, and quality targets.
Our team of food scientists brings extensive backgrounds in meat and poultry processing, ensuring every formulation delivers value at scale.
📩 Contact GPI Global to learn how we can help you improve yield, reduce costs, and enhance product quality with our hydrocolloid systems.