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Process Yield Optimization

Christian Sylvest Vestergaard

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Yield Optimization

Process Yield Optimization

DMRI has developed a new yield optimization concept, applicable to both whole muscle and emulsion type products.

By working together with DMRI consultants, you will be able to improve your cooking economy significantly without investing in new equipment or adding new ingredients.

  • Cooking loss variation is reduced – hence, give-away may be reduced
  • Processing time is reduced
  • Sensory properties are unaffected or even improved
  • Slicability is improved (whole muscle products)  
  • Energy consumption is reduced
  • Food safety remains unaffected.

Read more

Least Cost Formulation

Product reformulation - Clean label, salt or fat reduction?

DMRI TestLab

Sous vide concept - designing your sous vide solution