How NutriLean® protein Performs Small Miracles.

Like many breakthroughs, NutriLean® protein is deceptively simple in principle, though the science behind it is anything but. As a pure protein isolate, is can be easily applied to chicken, fish or meat prior to cooking by a spray on process or as a batter ingredient. Either way, this tasteless, low cost step is changing the way the world eats. For the better.

More Moisture Retained Means:

Better flavor in taste tests

Our studies, and those of our customers, consistently confirm what logic would suggest. Flavor is enhanced as a result of reduced oil absorption during cooking. More flavor of the food itself emerges, so—from focus groups to large school lunch studies—people report it just plain tastes better.

Better Visual Appeal

Here’s a plus we didn’t foresee, but happily take credit for. NutriLean® protein-battered products have a richer bronze color and more detailed highlights. This gives the food a more natural, home-cooked look. So it doesn’t just taste better, it looks like it’s going to taste better, too.

More Volume and Less Blowout

Added moisture content translates into larger volume and, when used with cheese and other protein sticks, less rupture or blowout of product.

Longer Holding Times

Stands to reason, more moisture in the meat means it will not dry out so readily under heat lamps.