Custom rubs, marinades, brines and cures for meat, poultry and seafood
Seasoning systems engineered for yield, color and line speed
From rubs and cures to marinades, brines and coatings, our protein programs are engineered around yield, color hold, cook loss and line speed, not just flavor on a spoon.
Category expertise
Protein is where a seasoning has to be an engineering decision.
A protein blend has to survive tumbling, injection, smoke, cook and chill and still deliver the same bite every shift. We formulate to the process first, then build the flavor inside those constraints, which is why our protein customers keep the same spec running for years.
- 1987
- Serving protein processors
- In-house
- Cleaning and milling of raw spice
- BRC
- Certified food safety program
What we formulate
The product types we build for protein producers
Dry rubs and seasonings
Milled to a specified granulation so distribution, cling and visual flake stay consistent lot to lot.
Marinades and brines
Soluble systems balanced for pickup, hold time, purge control and finished-product yield.
Cure and functional systems
Cure, phosphate and antimicrobial systems built to your process authority and label targets.
Injection and tumble blends
Fast-dispersing blends that stay in solution through the pump and across the full run.
Coatings and breading seasonings
Seasoning carried in a batter, predust or breading without blinding the line.
Sausage and emulsion blends
Complete seasoning packs for fresh, cooked and fermented sausage formats.
Applications
Where these programs run
If your format is not listed, it is almost certainly still something we have formulated for. Ask us.
- Bacon and cured meats
- Fresh and marinated poultry
- Sausage and ground formats
- Seafood coatings and rubs
- Ready-to-eat deli and smoked meats
- Jerky and shelf-stable snacking meats
- Plant-based protein analogues
- Sous vide and further-processed entrées
Ingredient & formulation expertise
The variables that decide whether the blend works
Yield and purge
Salt, phosphate and hydrocolloid balance tuned to hit your pickup target without cook loss or package purge.
Color hold
Paprika, oleoresin and cure levels selected for the color you want after cook, and still want on day 30.
Granulation and cling
Because we run our own mill, particle size is a spec you set, not something you accept from a supplier.
Sodium and clean label
Sodium reduction, phosphate replacement and simplified statements without losing bind or flavor impact.
Development support
How we get you from brief to a spec you can run
- Match and improveSend a current product, get a match on your equipment, plus a version we think performs better.
- Bench to plantChefs and food scientists work benchtop, then we scale the formula to production without a flavor drift.
- Rapid samplesRapid sample turnaround, with timing confirmed for your development needs.
- Plant trial supportWe come to the trial, adjust in real time and document the winning spec.
Manufacturing & scale
Built at the volume your line actually consumes
High-volume protein programs run on both coasts under one quality system, so a plant in Maryland and a plant in Nevada get the same blend.
- Custom
- Customer-specific formulations
- 1 oz to 2,000 lb
- Packaging formats
- 2 coasts
- East Coast and Reno production
How a project runs
Four steps from first call to first production run
- 01
Brief
Application, process, equipment, label and cost target.
- 02
Bench
Culinary development and first submission from the sample lab.
- 03
Trial
Line trial on your equipment, adjusted against real yield data.
- 04
Production
Spec locked, production records set, ongoing lot consistency.
Tell us what you are running and we will come back with a protein program built for it.
Send a spec, a current product to match, or just the problem you are trying to solve.