At Vaess, we are on a mission to shape the future of food through innovation, sustainability and strong partnerships. We develop smart, high-performance solutions that benefit people, the planet and the industry. Every year, poultry producers lose millions due to cooking loss. Moisture evaporates. Proteins shrink. Value disappears. Our technology changes that.
Our solution for cooking yield optimization in chicken is scientifically proven to retain moisture without altering taste, while working within existing processing parameters.
The result? Improved product consistency, juicier chicken, and better profitability.
Unique features
We combine scientific insight with practical solutions that fit your workflow. No empty promises, just measurable performance.
With our deep expertise in poultry processing, we help you improve efficiency while delivering products that meet consumer expectations.
- Scientifically proven to retain moisture without altering taste
- Works within existing processing parameters
- Improves overall product consistency and consumer experience
Vaess added value
The benefits:
- Consistent, juicy, high-quality products: delivering on both taste and texture
- Reducing moisture loss for juicier, more succulent chicken
- Clean-label alternative to traditional phosphate-based solutions
- Cost savings without compromising processing efficiency
In controlled trials, Natuvas P25 SU delivered up to 29% higher cooking yield compared to traditional salt-only processing and still outperformed phosphate-based solutions by over 13%.
The impact for you
With Vaess, yield is not just about efficiency, it’s about delivering superior product quality at every stage of the process.
Our innovative cooking yield solution is designed to:
-
Retain more moisture
-
Enhance texture and juiciness
-
Ensure consistency, batch after batch
The result? Products that look better, taste better and perform better without changes to your existing production setup.
Improved yield
🔹 Up to 29% increase in cooking yield compared to traditional methods. Including phosphate-based systems.
🔹 Higher efficiency
Less moisture loss means less shrinkage and more saleable product per kilogram of raw material.d systems.
🔹 Better profitability
Optimized processes lead to lower cost per unit and a stronger bottom line.
🔹 Better quality
Enhanced mouthfeel, improved texture, and consistent consumer satisfaction.
Experience the benefits of cooking yield optimization firsthand.
Make an appointment now via the contact button.
A Vaess expert will be in touch shortly to explore how our solution can support your production goals.