TREHA®︎’s natural ability to improve the texture and moistness of meats makes it ideal for use across a range of service categories.
Because it’s not very sweet, TREHA®︎ can be used equally effectively in savory recipes to improve the softness and juiciness of cooked proteins including chicken, shrimp, pork and beef. TREHA®︎ has the remarkable ability to stabilize proteins, protect aromas, flavors and colors, and reduce freeze-thaw damage.
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Find out the secret to preserving freshness, enhancing flavor and improving texture in both sweet and savory dishes across the full range of foodservice categories.