Griffith Foods has introduced OptiYield, a new line of phosphate-free marinade systems developed for commercial protein processors. The range is designed to enhance product yield and maintain moisture without the use of phosphates, addressing growing demand for cleaner ingredient labels.
Each system combines starch-based components with naturally derived flavours to support consistent performance in a variety of protein applications. The formulations are suitable for poultry and pork products, as well as for use in both whole muscle and processed meat formats.
The OptiYield range includes five variants: Italian herb garlic, breakfast sausage, sweet and smoky, garlic Parmesan and a base marinade option. The systems are compatible with different processing techniques, including tumbling and injection, allowing manufacturers to adapt them across production lines.
The launch aligns with ongoing industry efforts to balance efficiency with consumer expectations for natural and sustainable food solutions.