Comprehensive Product Range: Beef Flavor / Pork Flavor / Chicken Flavor / Fish Flavor

1. Our products feature specific color, aroma, taste, and oil content, meeting all requirements for plant-based meat. They reduce or eliminate the need for other additives, such as hemoglobin.  

2. Derived purely from plant sources: Derived from vegetable oils (Powder) / Derived from vegetable oils (Liquid)

Flavor
Ultra-Low Flavor Intensity: Index 1;
Low Flavor Intensity: Index 3;
Medium Flavor Intensity: Index 5;
High Flavor Intensity: Index 7;
Ultra-High Flavor Intensity: Index 9;

Color Intensity
Ultra-Low Color Intensity: Level 1;
Low Color Intensity: Level 3;
Medium Color Intensity: Level 5;
High Color Intensity: Level 7;
Ultra-High Color Intensity: Level 9;

Oil Content
Ultra-Low Oil Content: 5% Oil;
Low Oil Content: 10% Oil;
Medium Oil Content: 15% Oil;
High Oil Content: 20% Oil;
Ultra-High Oil Content: 25% Oil;

Note: The indices and percentages are customizable to meet specific product requirements.

1. Hydrolysis Process / Hydrolysis of Edible Plant Oils  

2. Enzymatic Process / β-Amylase + Edible Plant Oils  

3. Fermentation Process / Yeast + Edible Plant Oils / Bacillus Subtilis + Edible Plant Oils / Specialized Strains + Edible Plant Oils

Specific Beef Flavor / Application in Vegan Steak  

Specific Beef Flavor / Application in Pet Food  

Specific Beef Flavor / Application in Plant-Based Meat Products