Visit us at IFT Minnesota, Oct 8, booth 717

• Visit us at IFT Chicago, Nov 5, booth 556

• Visit us at IFT Minnesota, Oct 8, booth 717 • Visit us at IFT Chicago, Nov 5, booth 556 •

Curabind™

Expand the love of proteins

Curabind™ is an ingredient and processing aid designed to elevate the consumer’s experience with protein-rich foods and beverages. Curabind™ is an enzyme that helps bind proteins to improve texture, stability, yield, gelation, and more. The benefits of Curabind™ expand across a variety of food and beverage categories, including dairy, plant-based dairy and proteins, processed meats and seafood, prepared foods, and more. Request a sample and see what Curabind™ can do for your products!

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Increases yield and reduces waste

Odorless, colorless, and tasteless in application

Supports cleaner and simpler ingredient labels

Enhances texture and viscosity

Improves stability and supports shelf life extension

Milks & barista blends

Curabind™ reduces precipitation and increases the stability of milk and barista blends -- offering similar functionality to thickeners like gums and hydrocolloids, but with a clean label.
Yogurts

Curabind™ is shown to improve the texture and viscosity of plant-based yogurts, yield, and reduce syneresis for conventional and alternative dairy products.
Cheeses

Curabind™ binds proteins to improve sliceability, increase yield, and reduce waste in conventional dairy and plant-based cheese products.

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A new era for plant-based milks & barista blends.

Curabind™ improves protein solubility at low pH, helping stabilize plant-based milk products in hot coffee. Curabind™ reduces curdling and separation without the use of gums, creating a clean-label opportunity for barista blends and creamers.

Left is soy milk mixed into hot coffee; right is soy milk treated with Curabind™. The left sample curdles, while the Curabind™ treated milk effortlessly mixes into the coffee for a more desirable coffee experience.

A new clean label solution for dairy & alt-dairy

Curabind™ enables brands to keep their products consistent from manufacturer to grocer to the customer’s refrigerator.

Curabind™ offers unique functionality to stabilize protein emulsions in milk and plant-based products. Curabind™ creates strong protein-to-protein bond networks that enhance the structure of the food matrix, improving texture and elevating the experience to delight consumers.

Our enzyme is an easy-to-use, readily blended liquid product that can seamlessly replace or reduce levels of traditional stabilizing and thickening agents, creating products with fewer ingredients and cleaner labels.

Curabind™ is GRAS for food applications in the USA.

A versatile enzyme for protein-rich food and beverage.