TARI® L – TARISOL® Fresh – TARI® Fresh
Liquid product preparations, based on organic acids for the treatment of rinds and other collageneous tissues (for the production of raw rind/collagen emulsions) as well as for the retention of freshness and extension of shelf life for all kinds of meat products. For the retention of freshness and extension of shelf life – products based on organic acids, antioxydative spice extracts and / or preservative components are available.

BEKAPLUS® – TARIGEL®
Standardized carrageenans or gelatin preparations for optimum results in cooked ham or sausage processing and several other products for particular applications.

TARIPROT®
Soya proteins, dairy proteins, collagen proteins, protein combination products, protein-based stabilizers and emulsifiers. Our selected protein specialties and emulsifiers comprise selected vegetable and animal proteins for meat processing.