Clean-label expectations are reshaping the processed meat industry, pushing producers to deliver high performance while simplifying ingredient labels. In this interview, we explore how natural rice and pulse-based ingredients can help improve yield, texture and stability without compromising quality or process efficiency.
The Key Takeaways
- Clean-label in processed meat is about natural functionality (binding, water retention, texture) without allergens or E-numbers.
- Rice ingredients (especially waxy rice flours/starches) help reduce cooking loss, improve yield, texture and sliceability.
- Pulse ingredients (pea, fava, chickpea) add protein, fiber and functionality. They work as clean-label meat extenders or soy/potato starch alternatives.
- Thermally treated flours and fibers improve stability, shelf life and microbiological safety.
- Ebro Ingredients’ strength lies in supply chain control, allergen-free quality and strong R&D/application support.
- Successful clean-label reformulation requires a system approach: ingredient choice, process conditions and sensory quality aligned.
Interview Participants
- Beni Van Dam: B2B Marketing Manager at Ebro Ingredients
- Arjan Geerlings: Expert at Ebro Ingredients
The Interview
Beni: Arjan, when people hear “ingredients for the meat industry,” they often think of additives and E-numbers. Ebro Ingredients talks about clean-label, gluten-free and allergen-free solutions. What’s the core idea?
Arjan: The core is functionality, but delivered naturally. In processed meat, you need binding, water retention, texture, sliceability, yield and a stable production process. We help achieve that with natural, allergen-free rice and pulse ingredients, so producers can simplify labels while keeping performance and product quality high.
Beni: Before we go into product examples, what makes Ebro Ingredients different from a typical ingredient supplier?
Arjan: Three things. First, we optimize and control the whole supply chain, including buffer stocks and direct involvement in cultivation of rice and pulses. Second, we focus on the production of allergen-free ingredients of the highest quality. Third, we invest a lot in R&D, innovation, new product development and food applications, with application labs and pilot facilities to support customers hands-on.
Beni: What are the most common technical challenges your customers face in processed meat?
Arjan: Often it’s about reducing cooking losses, improving water retention and getting the right bite and texture. Especially in minced products, sausages and other processed meats. Rice flour is a key tool because it’s mostly starch, around 80%, which can bind water during cooking and help deliver the desired texture and shelf-life stability.
Beni: Can you give some concrete examples of rice ingredients? Where do they fit in the process?
Arjan: Sure. For meat brines, marinades, tumbling or injection, we often use waxy rice-based ingredients:
- OryzaFINE L100, an ultrafine waxy rice flour with very low amylose. It begins gelling at around 60°C, which helps the starch granules swell, block pores and avoid water losses. This is useful in brines and marinades.
- OryzaMYL L90, a purified waxy rice starch with very fine granules (about 3–8 μm). After tumbling, a moderate heat treatment helps granules swell, block pores in the muscle and prevent brine from leaching out.
For more general binding and filler needs, we also have OryzaNAT, a line of gluten-free native rice flours that can replace wheat flour as a natural clean-label binder and filler in processed meat. And for premium lines, there’s OryzaPURE, our bio-certified rice flours for organic meat products.
Beni: That’s very process-specific, exactly what production teams want.
Beni: Rice is one pillar. Where do pulses come into play?
Arjan: Pulses add multiple benefits: protein, fiber and functionality. They can also act as clean-label meat extenders, helping to reduce costs while maintaining taste and quality. For example, pea and fava bean concentrates are commonly used tools for cost reduction without sacrificing eating quality.
Beni: Let’s go product-by-product. What does the portfolio look like for processed meat?
Arjan: A few core solutions we discuss often:
1) PisumRICH: pea fiber as a “natural filler”
PisumRICH is a 100% natural pea fiber with very high fiber content. It’s used as a filler because it can absorb extensive amounts of water, which makes it a strong yield improver and cost saver while maintaining a good mouthfeel and soft texture.
Example use case: In emulsified or coarse-ground sausages, pea fiber is often used to improve water retention and reduce cooking losses, meaning better yield for producers and a juicier bite for consumers.
2) PisumPRO YP55: protein concentrate
PisumPRO YP55 is a pea protein concentrate with 55% protein and is labelled as pea protein. It works well as a clean-label meat extender and can replace soy protein in sausages or burgers. It also supports water and fat absorption, emulsification and can help increase total protein in the formulation.
3) PisumMYL YP12: pea starch concentrate as an alternative to potato starch
PisumMYL YP12 is a pea starch concentrate high in starch (labelled as pea flour) and it’s positioned as an excellent alternative to potato starch. In meat products it contributes to water retention and texture, helping to increase yield, reduce cooking losses, improve texture and sliceability, and increase fat binding. A pregelatinized version is also available.
4) PisumTEX: textured pea protein solutions for structure
PisumTEX is a range of clean-label textured pea protein. Depending on the variant, it can be used for meat replacement, meat extension, soy replacement, rusk replacement and gluten-free breadcrumb coatings. Example use case: In burger-style products, textured ingredients can help build a more structured, “meaty” bite and improve handling during forming.
“Clean-label reformulation works best when it’s treated as a system.”
Arjan Geerlings
Beni: Many suppliers sell ingredients, but customers struggle with implementation. How do you support product developers?
Arjan: Our R&D team has developed solutions for minced meat, sausages and other processed meat products. We can also provide own recipes upon request. The goal is to shorten development time and help customers get to a stable, scalable product faster.
Beni: Beyond the meat-industry, I saw mention of thermally treated ingredients in other materials. Why is that relevant?
Arjan: Thermal treatment is a big value add for many customers, because it can improve stability, help ensure a longer shelf life and support low microorganism levels. This is important in many dry mixes and industrial settings.
From our newer developments:
- PisumNAT, CicerNAT, LensNAT: a new range of clean-label pulse flours (pea, chickpea, fava bean, lentil) that have undergone thermal treatment, stabilizing them and supporting low micro levels.
- PisumRICH & FabaRICH: thermally treated fibers designed for optimal stability and extended shelf life with minimal micro levels, supporting demand for healthier and more sustainable foods.
- OryzaNAT (thermally treated): rice flours with reduced moisture and deactivated enzymatic activity, positioned for broad use (dry mixes, coatings, ready-to-eat), with guaranteed low microorganisms.
- CicerPRO: a chickpea protein concentrate positioned as a natural, allergen-free protein with great taste, color and nutritional benefits.
- CicerTEX and OryzaTEX: textured chickpea protein for hybrid/substitute concepts and textured rice grits that absorb water and fats, useful in processed meats and other applications.
Beni: You’re describing technical benefits, but what’s driving demand right now?
Arjan: Consumer expectations increasingly combine health, sustainability and “recognizable” ingredients. Many companies want products that still taste great but feel more transparent and modern. You also see broader market themes, such as more attention to plant-based concepts, proteins and fibres.
Beni: If a producer comes to you with a problem, for example a cooked sausage loses too much weight, how do you decide what to start with?
Arjan: We start with the target: yield, texture, label, allergen constraints and process conditions.
- If the key issue is water retention and cooking loss, pea fiber and starch systems are usually first candidates.
- If the goal is to replace potato starch, then pea starch concentrate is a very direct route.
- If the producer wants to reduce perceived additives like phosphates, a functional protein flour approach can help, depending on the product and process.
- For tumbling/injection, the choice may shift toward ultrafine waxy rice flour or purified waxy rice starch to better manage brine retention and muscle interaction.
Beni: Final question. What should meat producers keep in mind when reformulating for clean-label?
Arjan: Clean-label reformulation works best when it’s treated as a system: ingredient functionality, process parameters and sensory outcomes. With the right rice and pulse ingredients, you can improve yield and texture, reduce cooking losses and simplify labels without compromising the eating experience.
