MarLee™ Applications

The biggest challenge we face is focus. We could literally infuse almost any recipe from The Joy of Cooking  with MarLee puree and it would taste "better".

We will be focusing our application development with food processing partners on::

  1. plant-based meat replacements (sodium reduction, natural preservative, flavour enhancement)
  • burger patties
  • sausages
  • processed meats (sodium reduction, natural preservative, phenol that neutralizes absorption of bad cholesterol)
    • sausage
    • burger patties
    • marinated chicken wings
  • cereals (shelf-life extension, flavour enhancement)
    • bread 
    • crackers
    • cookies & brownies
  • sauces (sodium reduction, shelf-life extension, flavour enhancement)
    • barbecue sauce
    • ketchup
    • curry sauce
    • salad dressing
  • dairy (shelf-life extension, probiotics, phenol that neutralizes absorption of bad cholesterol, flavour enhancement)
    • cheese
    • yogurt 
    • ice cream (bars)
  • desserts (shelf-life extension, phenol that neutralizes absorption of bad cholesterol, flavour enhancement)
    • chocolates
    • cake
    • cheesecake
    • protein shakes and smoothies