Interstarch's starches and syrups are utilized as stabilizers and binders in the technological processes of meat and fish processing. Modified starches are added to minced meat to bind free moisture, enabling the formation of the necessary product structure. Our starches serve as thickeners in sausage production without altering the final taste of the product.

Gluten-free wheat starch offers the same properties, which is particularly important for consumers adhering to a gluten-free diet. Dried glucose syrups, when added to sausage and fish marinade formulations as a powder, enhance the shelf life and stability of the final product.

Our wheat gluten is widely used in the production of cooked sausages and semi-finished meat products, aiding in the creation of a structure similar to meat fiber.