TG in ACTIVA® preparation is able to improve the physical properties of various foods containing proteins. The use of the product offers various benefits to food companies and final consumers. In bakery and milk products, ACTIVA® preparation improves texture. In process meat products, such as emulsified sausage and cooked ham, it improves texture and increases connectivity, thus decreasing loss during manufacturing process. In meat and fish, ACTIVA® preparation enables combining quality parts of meat/fish, decreasing loss and waste, and consequently reducing pricing of the final products. This is an important contribution to a responsible and sustainable food chain. This also helps to reduce the negative environmental effects of farming by maximizing the use of the food that is produced. ACTIVA® preparation also replaces binding agents such as salt, allowing consumers to benefit from a lower salt intake.