At Solina, we give you more for less with no compromise on quality or flavour. Our product offerings align with consumer food trends to help our clients meet the demands of an ever-changing market. We are innovating by rethinking food to bring you turnkey solutions which offer the perfect balance between yield and quality.
Quality, taste, texture and yield optimization
Today’s consumer has an appetite for variety. The world is our oyster and as such, textures and flavours have travelled to new and unexpected places in record time. To keep abreast of the ever-changing consumer landscape, our clients in the food service, food industry and butchery sectors need not only innovative solutions but also excellent quality and impressive yields. This balance makes all the difference to their bottom line and has a major impact on their positioning in the market.
Solina draws on nutritional, taste and visual, and functional expertise to create high quality products through a variety of innovative approaches. Our R&D and technical teams are committed to meeting our clients’ expectations by creating customised solutions with just the right yield/quality ratios. With a background in the industrial environment of our client, a deep knowledge of their processing technologies, our teams take the specific needs, requirements and environment of each client and each manufacturing process into consideration to set up a solution and achieve expected yield. Our technical expertise allows us to help improve efficiency and drive growth for our clients.
YIELDex is a range of brine supplement based on a new blend of highly functional ingredients and selected flavourings. It is available for both raw meat and cooked meat products and it ensures optimal yield, tenderness, texture and excellent taste. The blends that make up this clean label product range are completely free from additives.
The added value of our customised concept-based solutions relies on our decentralised approach to R&D. We are committed to keeping up with both the evolution of local tastes and the latest developments in global food innovation.