At Vaess, we are pushing the boundaries of food innovation. Join us at IFFA 2025 for an exclusive first look at our latest breakthrough: cutting-edge beef and pork fat injection technology. This innovation redefines juiciness, texture and flavour, setting new standards in the food industry.
But that’s not all, we are unveiling five other revolutionary concepts that will transform the way we think about food. From advanced product textures to sustainable fat technologies, our solutions are designed to create a lasting impact on the industry.
As Dutch food engineers, we are dedicated to driving innovation, fostering collaboration and shaping the future of food. With extensive expertise in fat technology, clean-label solutions and functional proteins, we continue to develop practical and efficient solutions tailored to market needs.
This year’s highlight at IFFA 2025 is a revolutionary fat injection technology, demonstrated live on beef, that transforms lean cuts into premium products and redefines the eating experience.
Using low-temperature fat injection that preserves meat integrity and enhances juiciness, the showcased beef application elevates topside to near Wagyu-level quality. While the IFFA demonstration focuses on beef, the technology is also highly suitable for pork and poultry. It enhances succulence in pork cuts and makes turkey, traditionally difficult to prepare, easy to cook consistently. The technique even performs reliably in challenging conditions such as airplane reheaters.
This innovation redefines indulgence by transforming both texture and flavor, delivering a premium eating experience even with lean meat cuts.
A patent application for this breakthrough, titled “Marbling Composition”, has been filed with the Netherlands Patent Office.
Joris Hermans, director at Vaess and responsible for innovation and development, highlights the broader impact of the technology:
“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.”
Key features
- Enhances succulence and mouthfeel in lean meat cuts, delivering results well beyond standard injection techniques
- Utilizes sustainable fat sources for optimal flavor release
- Reduces processing losses and improves overall yield
- Greatly enhances visual appeal, upgrading lower-quality cuts to premium status
- Makes pork loin and turkey juicy and easy to prepare — ensuring perfect results in any kitchen
- Gives consumers the confidence to successfully cook traditionally challenging dishes
- Low-temperature fat injection that preserves meat structure
- Compatible with existing meat processing operations
- Efficiently upgrades lower-value cuts into premium products
- Applicable across multiple meat categories: beef, pork, and poultry
- Creates juicy, flavorful texture in lean meat products
Impact for producers and processors
- Increased profitability through optimized meat utilization and reduced waste
