Reinventing Processed Meat: A Smarter Way to Cut Fat Without Compromising Quality

As consumer demand for healthier, low-fat options continues to rise, food manufacturers are under pressure to reformulate without sacrificing taste, texture, or satisfaction. Fat alternatives that align with the “natural” and “healthy indulgence” trends are no longer optional, they're essential. Enter Campus Replifat PH Plus/Replifat TH, a next-generation fat replacer tailored for processed meat applications.

A Smarter Fat Alternative
Replifat PH Plus/ Replifat TH is specifically designed to partially or totally replace fat, skin, or oil in cooked emulsified or partially emulsified processed meat products, such as sausages, meatballs, and hams. This solution builds back juiciness, mouthfeel, and bite, delivering a consumer experience that’s remarkably close to the real thing.

With protein- or carbohydrate-based fat replacers gaining traction, Replifat offers an ideal balance of water binding capacity and particle size, both of which are crucial to mimicking the textural richness of animal fat.

Functional Benefits at Every Level
Beyond health-conscious appeal, Replifat PH Plus/ Replifat TH provides tangible advantages for manufacturers:

 

As highlighted in emerging market trends, combinations of effective fat substitutes like Replifat can dramatically lower saturated fat and calorie content, making better-for-you meat products not only desirable but commercially viable.

Future-Ready Formulation
With a growing appetite for transparent, functional, and nutrient-conscious innovation, solutions like Campus Replifat PH Plus/ Replifat TH are paving the way for a new category of nutritionally balanced, acceptable-taste processed meats. Brands now have the power to transform traditional favorites into modern, healthier indulgences without compromise.

 

Transform your formulations with Campus Replifat PH Plus/ Replifat TH. Contact us today or sign up on DKSH Discover to learn more.