AJINOMOTO® adds new members to
its world-class ACTIVA® product range


Three new ACTIVA® Transglutaminase products will be highlighted when AJINOMOTO® showcases its complete portfolio of binding and texture improving applications at IFFA 2010.

AJINOMOTO® has not stopped developing innovative technologies which help standardize production or reduce cost for the food manufacturing world since introducing ACTIVA® Transglutaminase to the European market in 1994 to 1995.

By developing many new market-specific ACTIVA® products which are now being successfully utilized, AJINOMOTO® has proven their dedication – especially in the meat industry – to many of the biggest and best companies in Europe.

As strong and easy to use as ACTIVA® products are, they are only made better by AJINOMOTO’s dedicated customer service – built up by a large international team of knowledgeable and competent professionals.

Located in 23 different countries, AJINOMOTO’s technical and sales staff has more than sufficient knowledge of food science and specific markets to easily aid their customers in developing tailor-made solutions.

Alexander Lamm, European Application Manager explains, “Being active in world-wide markets, forces us to be prepared for facing, handling and solving different customers products, problems, and demands." Examples of AJINOMOTO’s development of special ACTIVA® products and various applications include: slicing loss reduction, bringing meatier texture to low-cost recipes, and also adding value to quality meat trimmings for the innovative, new products.

“We will bring our complete portfolio of ACTIVA® Transglutaminase products to Frankfurt. This time we will be highlighting our new ACTIVA® H-NF for high injected cooked ham and ACTIVA® H-JS for high quality cooked ham without Phosphate, both will improve the quality and texture and also global yield. ACTIVA® KS-LS for continuous binding processes will help to create innovative meat products,” explains Lamm.

You will find AJINOMOTO® in Hall 4.1, Stand B91.

For further information please do not hesitate to contact:

Alexander Lamm
Application Manager Europe
Application Development Center

Ludwig-Erhard-Straße 20
20459 Hamburg
Tel.: +49 (0) 40-37 49 36-0 
Fax: +49 (0) 40-37 20 87/88      


Kennzeichnung von Lebensmitteln, die unter Verwendung des Enzyms Transglutaminase hergestellt werden.

Kennzeichnung von Lebensmitteln, die unter Verwendung des Enzyms Transglutaminase hergestellt werden

Status des bewährten Enzyms Transglutaminase (TG) unverändert

Transglutaminase-Informationsseite online

Pressemitteilung – Transglutaminase und Transparenz

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