Products

Prosur NAT-2-OX is an extremely versatile line of natural antioxidants. It is a synergistic natural blend of Mediterranean fruit and spice extracts, created to prevent oxidative degradation of food products in oxidative atmospheres and sauces and dressings.

Prosur T-4 is a proprietary blend of natural fruit and spice extracts that allows processors to eliminate chemicals for shelf life, spoilage microbes, and protection from pathogens. It is the clean label alternative to chemical preservatives.

Prosur PRS-DV-5 is a dry vinegar that is designed to extend the shelf life of cooked or fresh meat and poultry products in a natural way without negatively affecting the sensory or quality attributes of the final product.

Prosur T-10 TRULY UNCURED CELERY-FREE MEATS revolutionizes the meat industry by eliminating both synthetic and non-synthetic nitrite from processed meats. It is a true uncured solution, going beyond making a label look nicer, to making products healthier and tastier. T-10 harnesses the power of fruit and spice extracts to give processed meats a better flavor, better protection, better color, and best of all, with no residual nitrites in the finished products. All the goodies without the nasties.

Prosur PRS-RO products are the next generation, high performance rosemary extracts created from natural rosemary leave extracts, that grown in the best geographical conditions of the Mediterranean. The Prosur rosemary extracts prevent rancidity, color and flavor degradation in products that are susceptible to oxidation in a natural way.

Prosur PHR is an all natural phosphate replacer, made from yeast and citrus extracts. It lets you clean up your label by eliminating the use of phosphates in your meat products and is a unique phosphate alternative for all meat and poultry applications.

Prosur T-2 is the most advanced blend of fruit and spice extracts in the world to give brands and processors the freshest meat and poultry possible. Consumers want fresh meat and poultry that looks, tastes, and smells fresh while T-2 extends the shelf life of fresh meat and poultry.