Industries We Support
Seafood
GPI technologies are being applied to whole fish, fish fillets, canned tuna, salted fish and emulsified seafood products. They serve as stabilizing agents to control purge, as extenders to increase yield, as gelling agents to improve binding property and as a fat replacer. The results: longer shelf life, improved tastes and textures, and better scores on the nutrition scale.
View some of our technologies for Seafood:
