Transglutaminase, also known as Meat Glue, is a natural enzyme with the ability to glue protein-containing foods together. Its crosslinking property is widely used by chefs to improve the physical and functional properties of food products. Transglutaminase is found naturally in humans, animals and plants.

Primary uses of transglutaminase comprise:

• Structuring meat and fish products
• Structuring vegan products
• Creating combinations of different meat products
• Enhancing texture and binding properties
• Allowing to make uniform portions
• Improving creaminess and texture in dairy products