Fiber addition to meat products will improve the production process. In addition, the good binding properties of fiber will provide multiple opportunities for yield improvement (both before and after cooking). Another benefit of using fiber in meat products is the possibility for partial meat replacement in the formulation. This helps to reduce cost while improving the nutritional profile of the finished product. Our recommended products for this application are Unicell Wheat Fiber WF-200 and Unicell Powdered Cellulose PF-200.