At Vaess, we are pushing the boundaries of food innovation. Our latest breakthrough, cutting-edge beef, pork and poultry fat injection technology, redefines juiciness, texture and flavour, setting new standards in the food industry.
A new standard in meat processing
This revolutionary low-temperature fat injection transforms lean cuts into premium products, while preserving meat integrity and enhancing succulence.
- Imagine: beef topside upgraded to near Wagyu-level indulgence.
- Pork loin and turkey made juicy, consistent and easy to prepare, every single time.
- Reliable performance even under challenging conditions, like airplane catering.
With this innovation, indulgence is no longer reserved for high-fat cuts.
It becomes accessible across categories.
Patent-pending innovation
A patent application for this breakthrough, titled “Marbling Composition”, has been filed with the Netherlands Patent Office, underlining its novelty and impact.
“With this technology, we’re not just improving meat, we’re redefining what’s possible with lean cuts. It’s a breakthrough that brings together innovation, sustainability and real culinary impact. We believe this will inspire a new standard in meat processing worldwide.”
— Joris Hermans, Director Innovation & Development, Vaess
Key features
✔️ Enhances succulence and mouthfeel in lean cuts
✔️ Uses sustainable fat sources for optimal flavour release
✔️ Reduces processing losses and improves yield
✔️ Greatly enhances visual appeal, upgrading lower-quality cuts
✔️ Ensures consistency and ease of preparation for pork and poultry
✔️ Boosts consumer confidence in cooking lean meats
✔️ Compatible with existing processing operations
✔️ Increases profitability by reducing waste and upgrading value
