NewProtect

NewProtect for longer-lasting product quality. Our preservatives increase storage stability and permanently protect taste and consistency.

Verschiedene verarbeitete Lebensmittel wie Schinken, Würstchen, Surimi und Lachsfilet vor abstraktem grünem Hintergrund.

About NewProtect
Applications
Service
Certifications
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What’s behind NewProtect

NewProtect inhibits the growth of microorganisms, keeping food products fresh and safe for longer. NewProtect offers the following benefits:

Enhanced product safety

Consistent taste and stable product consistency

Resource conservation through extended use and reduced losses

Applications

NewProtect impresses with its enormous versatility – for meat, fish, vegan and convenience products.
NewProtect increases shelf life and flavor stability across a wide range of product categories.

Vegan products

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Meat

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Fish

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Convenience

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Ready for safe processes with NewProtect?

Contact our expert team for individual advice and sample deliveries with no minimum order quantity.

Request product sample

Services & support

As your technological partner, we offer more than just enzymes and ingredients.
We also support you with optimal integration into your production processes.

Flexible and customized
services

We offer custom packaging, private labeling, and contract manufacturing – all manufactured at our plant in Bochum, Germany.

German quality,
global reach

Based in the heart of Europe with "made in Germany" quality standards, we deliver innovative and sustainable solutions worldwide.

Documentation
and compliance

All products come with technical data sheets, certificates of analysis, and assistance for allergen labeling. We ensure traceability and residue-free quality.

Certifications and standards

NewBind meets international standards.
Safety and transparency are a matter of course for us.

Safety standards

Our enzymes meet the highest safety standards. They are produced without traces—with no risk of allergen cross-contamination. The quality complies with all EU requirements for food products. When heated above 60°C, they are completely deactivated. Unlike animal transglutaminases, they work independently of calcium and require no additional cofactors.