PerfectaMAR®
Preserve gel strength and elasticity in surimi products
Surimi blocks undergo intensive processing that activates natural fish enzymes during heating. Traditional processes cause texture loss and reduced gel strength. PerfectaMAR® prevents this by preserving the gelling behaviour of fish proteins, allowing you to maintain original elasticity and texture through processing and multiple freeze-thaw cycles. It is free from allergen labelling, plant-based and clean label, making it a natural, efficient alternative to egg white and other traditional additives.
Case studies
Innovation and information
Monday, 15 June 2026
Maintaining the gel strength and elasticity of surimi blocks
To deliver a premium product, the producer needed a solution that prevents texture loss. As an extra complication the clean-label positioning needed to be maintained; adding allergens to the products was not an option.
Clean label, premium pricing
PerfectaMAR® is developed specifically for surimi producers working with tropical and arctic fish species. It preserves original gel strength and elasticity during high-temperature processing, where natural fish enzymes would otherwise degrade texture quality. The result is a superior surimi block with a clean-label that commands premium pricing.
Why choose PerfectaMAR®?
- Enhances surimi texture: Maintains original gel strength and elasticity;
- Clean label & free-from allergen labelling: A natural, plant-based solution;
- Freeze-thaw stability: Retains quality through multiple freezing cycles;
- Outperforms egg white: Achieves better results with 5–10 times lower dosage;
- Sustainable & efficient: Made from potato protein, an environmentally friendly crop.
More information
Frequently asked questions
Stop settling for texture loss in your surimi products
At 5–10 times lower dosage than egg white, PerfectaMAR® preserves gel strength and elasticity through processing and freeze-thaw cycles. Talk to our experts and discover how you can improve your surimi line without adding allergens.
