The quality and consistency of processed meat, poultry and seafood are improved with the ICL Performance Products LP line of Nutrifos® polyphosphates.

Phosphates help retain moisture during thawing and cooking, which results in improved flavor and texture.

Phosphates accelerate development of cure color, increase water-binding capacity to reduce moisture loss, interact with proteins for improved emulsification of batters, enhance the binding of meat pieces and sequester minerals for improved flavor and increased shelf life.