29 October 2025
Functional blends
For the meat they want to eat
Campus, part of the dsm-firmenich group since 2018, is an Italian company with a global footprint, operating through branches in Mexico, Scandinavia, and the Balkans.
For over 20 years, we've been crafting high-performance ingredient blends tailored to the needs of the food industry.
Our journey began in the world of processed meats, where we built deep expertise in functional blends.
Today, we bring that same passion and precision to plant-based innovations, hybrid products, dairy applications, and sauces.
What sets us apart? Agility, flexibility, and a customer-first approach. We work side by side with our clients to co-create customized solutions that deliver real value—fast.
Complete blends
Our team developed a range of complete solutions for the meat industry to improve the performances of the finished products.
Features
Main applications
Products range
- Customizable solutions
- Complete solutions
- Time-saving
- Allergen free
- Juiciness improver
- Solutions without color
- Stability along the shelf-life
- General meat-based applications
- Base Hamburger MT Plus - Functional blend for the industrial hamburger production
Animal proteins
Meat is an important source of nutrition for many people around the world. Demand for meat-based products is growing in most countries.
Thanks to our long experience in the meat industry, we can offer a wide range of innovative functional animal proteins solutions.
Features
Main applications
Products range
- Cost-saving
- Time-saving
- Clean label
- Allergen free
- Protein booster
- Yield improver
- Texture improver
- Gelling capacity after heating and cooling
- Customizable solutions
For pork, beef and poultry meat:
- Injected products
- Cooked hams
- Fresh meat
- Ground meat
- Emulsified products
- Processed meat
- Dry salami
- Spreadable meat-based products
- Probeef 100 - High functional beef protein with strong gelling power, able to resist to heat treatments
- Hydrobeef Plus - Hydrolized beef gelatine obtained by pure beef raw material
- Novameat P-100 K Plus - Low collagen pork protein made from European lean pork trimmings
- Aroma Carne UM 300 - Natural pork flavor obtained by pure pork raw materials
- Promeat 2500 HM - Low collagen pork protein made from lean pork trimmings
- Prochicken 90 - Campus Solution based on Chicken Proteins
- Proturkey 90 - Campus Solution based on Turkey Proteins
Salt reducers and taste enhancers
Discussing about food nutrition, salt reduction continues to be one of the most important topics.
In fact, an excessive consumption of salt causes diseases and cardiovascular issues.
Our team developed innovative solutions that allow to ensure the same performances by reducing salt content and enhancing food taste when a salt reduction in foods is needed.
Features
Main applications
Products range
- Salt reduction from 25% up to 50%
- Same water activity control
- Same proteins extraction power
- Improved taste perception in all savory products
- MSG and HVP replacement
- Solutions without yeast extracts
- Clean label
- Allergen free
- Nutritional improver
- Meat- based products: fresh, emulsified, injected
- Soups, sauces and ready-meals
- Vegan/Vegetarian preparations
- Replisalt K Plus - Salt replacer based on a new technology that improve masking capacity allowing to obtain higher salt reduction
- Flavorbooster 10 - Taste enhancer designed for MSG replacement
- Next GTE E1 - Innovative and natural taste enhancer based on pure and concentrated yeast extract.
- Taste Natural NY - Taste enhancer free from yeast extract, HAP and HVP
Functional fibers
Growing health consciousness due to increased cases of diseases has resulted in consumers preferring fiber-based food products with added health benefits.
The consumption of dietary fibers lowers the risk of developing various health diseases, such as diabetes, heart disease, diverticular disease, and constipation.
Thanks to our deep expertise in food ingredients, we developed a wide range of functional combinations of vegetable fibers that allow to improve the juiciness, to reduce cooking losses and to improve nutritional values in finished products.
Features
Main applications
Products range
- 100% vegetable
- Clean label
- Allergen free
- Yield improver
- Nutritional improver
- High functionality
- Strong WBC compared to other vegetable fibers
- Resistance to low and high pH
- Excellent thermal stability
- Water stabilizer in sliced meat products
- Free flowing powders
All food applications where water needs to be controlled:
- Emulsified meat products
- Fresh minced and marinated products
- Fresh and cooked injected meat products
- Cooked products
- Reformed meat products
- Fillings
- Surimi and fish products
- Imitation and processed cheese
- Soups and sauces
- Ice cream/sorbet
- Vegan/vegetarian preparations
- Campus Fibre 120 3P - High functional vegetable fibers blend able to form a good gel structure
- Superfibre MICRO - Innovative vegetable fibers micronized with innovative physical treatments
- Superfibre PLUS - High functional vegetable fibers system, able to bind 20 times its weight of water and more
- Superfibre FLUFFY - Innovative blend of co-processed vegetable fibers able to provide outstanding functionality in both cold and hot conditions
- Fibra B - Innovative vegetable fibres blend for multipurpose applications (Meat, Bakery, Jelly Gums)
Shelf-life improvers and antioxidants
Our team developed a wide range of shelf-life improvers and antioxidant that allow to improve processed food’s shelf-life and to prevent their oxidation.
Features
Main applications
Products range
- Cost-saving
- Allergen free
- Easy to use
- Smell and taste of the final product are not affected
- High dosages are allowed
- Sodium ascorbate replacer
- General meat preparations
- General fish preparartion
- Savory preparation
- Vegan/vegetarian preparation
- Shield Natural - Clean-label solution with bacteriostatic properties
- Shelter LF 2.0 - Flavoring that can improve the global properties of injected cooked meat during the shelf-life
Enzyme systems
Thanks to its deep expertise in the meat industry, our team developed a range of complete and customizable systems for different meat applications.
Features
Main applications
Products range
- Customizable solutions
- Solutions allergen free
- Clean label
- Cost-saving
- Phosphates free (available)
- Easy soluble
- Fast absorption
- Great texturizing properties
- No animal derivates (available)
- Solutions halal certified
- General meat-based applications
- Texture 500 TXP Campus - TG system based on pork proteins
- Binder CL-1000 VEG - Functional system created to improve texture and structure in emulsified and cooked meat products
- Repliphos 400 - Innovative blend for the total/partial replacement of phosphates in cooked meat products
- Reactyn CB100-M - Enzymatic preparation specifically designed for "cold meat binding"
- Reactyn M2 - TG system with high performances
Colors
Our R&D team developed a wide range of color systems designed to improve the color in the final applications.
Features
Main applications
Products range
- Allergen free
- Clean label
- 100% vegetable
- Easy soluble
- Long lasting colors
- No smells and off-taste
- Solutions without ascorbic acid and sodium ascorbate
- Oxidation stability
- General meat-based applications
- Vegan/vegetarian preparations
- Natural Extract R - Color system based on vegetable extracts
- Campus Colex L-1 Plus - Color system based on vegetable extracts
- Campus Colex GA - Color improvement system designed for dry-fermented sausages
- Campus Colex 500 - Color system based on vegetable extracts
- Campus Colex 250 - Combination of vegetable and spice extracts with coloring properties
Fat & meat replacers
More and more consumers are demanding for foods with health-enhancing properties, first law-fat meat products due to the human health and nutrition correlation.
Animal fat is one of the main causes of cardiovascular diseases and obesity.
We have responded to consumer demand by offering an ever-increasing variety of fat replacers solutions that allows to reduce fat content in finished meat products.
Thanks to our experience, our solutions reduce fat content maintaining the same palatability, texture and juiciness.
Features
Main applications
Products range
- Solutions to replace/extend animal fat and vegetable Oil
- Solutions to partially replace lean meat
- Cost-saving
- 100% vegetable
- Allergen free
- Nutritional improver
- Emulsified meat products
- Ground meat products
- Vegan/vegetarian products
- Promul 20 VK - Strong emulsifier and gelling agent
- Replifat PH Plus - Functional system for fat replacement or texture improvement in emulsified products
Brine systems
Thanks to our deep expertise in the meat industry, we developed a wide range of innovative solutions designed for brines.
Features
Main applications
Products range
- Clean label
- Allergen free
- Yield improver
- Juiciness improver
- Phosphate free
- Suitable for a wide range of injection rate
- Easy soluble
- Fast absorption
- Halal certified
- Cooked and fresh injected meat products
- Probrine 4000 GD P2 - Brine System building block based on turkey protein suitable for injection
- Poultry Probrine 4000 - High functional soluble poultry protein-based composition suitable for injection
- Marinal YE 13 - Building block solution for brine based on extraction salt, vegetable fibers and flavors
- Extracta NS - Solution based on extractive salts and pH buffers
- Extracta 98 Special - Special salt where the salinity organoleptic perception is neutralized by special flavors
- Base CDA 15 Plus - Innovative functional blend for high quality injected cooked hams production
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