With a packed booth at TecnoCarne, the company welcomed some of the industry’s leading players and impressed visitors with the breadth of solutions and applications on display
The demand for more convenient products, high protein content, and differentiated sensory experiences has been driving new requirements for the animal protein industry. At TecnoCarne 2026, DR Flavors & Ingredients showcased solutions developed to meet these demands, bringing together technologies in flavors, seasonings, additives, preservation, and smoke solutions for a variety of protein sources.
Among the highlights of the event was a demonstration at the Meat Showcase led by Chef Manoela Lebron. She prepared Pulled Pork with barbecue sauce to demonstrate, in practice, how ingredients and technologies can add value for both the industry and the end consumer. DR Technical and Commercial Coordinator Ana Cristina Oliveira accompanied the preparation and explained to attendees the key differentiators of the DR ingredients used in the recipe.
One of the first highlights was the protein featured in the application: pork. According to Ana Cristina, the choice reflected two growing trends in animal protein consumption. The growing recognition of pork as a source of protein and the demand for products that combine health and convenience.
“Pork is an excellent source of protein and continues to gain ground in new consumption occasions. Pulled Pork, which is simply shredded pork similar in format to shredded chicken, is a great example of this trend because it offers practicality, convenience, and versatility. It is a solution that can be used in a variety of applications, meeting the needs of consumers looking for quick meals and nutritional quality,” she explains.
Beyond flavor development, the ingredients used in the recipe contribute to attributes that are essential for the industry, such as preservation, food safety, and standardization. According to the specialist, the technologies employed can be adapted to different protein sources, including beef, pork, poultry, and seafood.
The demonstration also provided an opportunity to showcase, in a practical way, technologies that are not always evident in conventional commercial presentations. According to Ana Cristina, seeing the finished product helps demonstrate how the ingredients work together to ensure production efficiency and quality.
“The demonstration makes it possible to visualize attributes that are often limited to technical specifications, such as stability, preparation time, and ease of application. These are characteristics that directly impact both industrial operations and the consumer experience.”
In addition to the culinary demonstration, DR Flavors & Ingredients brought its complete portfolio for the animal protein industry to TecnoCarne. The exhibit brought together technologies for a wide range of product categories, from traditional processed and cured meats to protein snacks, air fryer products, sauces, and side dishes, highlighting the company’s ability to serve different segments of the animal protein industry.
The strong interest in the solutions presented reinforced DR’s position as a strategic partner to the animal protein industry. According to Cristiane Gaboardi Testoni, the company’s Flavor Marketing Coordinator, participation in TecnoCarne and the Meat Showcase exceeded expectations. “At TecnoCarne, we positively surprised visitors by presenting our complete portfolio of seasonings and additives, along with finished product applications available for tasting. Our booth remained busy throughout the event, and we welcomed everyone from small businesses to some of the industry’s leading players. In addition, the positive response to the applications and technologies demonstrated that there is strong market interest in solutions that combine innovation, convenience, and performance across different protein categories,” she says.
Held in São Paulo from June 16 to 19, TecnoCarne 2026 brought together companies, experts, and industry leaders from across the animal protein value chain to showcase technologies, ingredients, equipment, and trends for the sector. In this edition, DR Flavors & Ingredients participated as a sponsor of the Innovative Ingredients Pavilion and brought its complete portfolio of solutions for beef, pork, poultry, seafood, and processed meat products to the event, reinforcing its role as a strategic partner in the development of products aligned with market demands for flavor, convenience, healthfulness, and industrial efficiency.
