NewBind - Transglutaminase

NewBind Transglutaminase enables targeted protein cross-linking to improve texture, binding, gel strength and structural stability in food products. Applications include meat, poultry, fish, dairy, bakery, plant-based alternatives and gluten-free bakery. Depending on the formulation, transglutaminase can also support water retention and ingredient optimization. As a German manufacturer with 20 years of experience in transglutaminase technology, we offer standard formulations as well as customized enzyme activity levels and tailored ingredient blends. We develop formulations adapted to specific raw materials, processing conditions and customer requirements. Transglutaminase can also be combined with selected functional ingredients or incorporated into customer-specific premixes. Contract manufacturing and private-label solutions are available for ingredient blenders, distributors and food manufacturers.