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Do you want to improve your Döner Kebab production?

At BDF Ingredients our aim is to provide our clients with solutions and products to match their needs. We have focused our efforts on developing a functional blend that improves Döner Kebab production, taking today’s market demands and trends into account.

We are proud to present BDF PROBIND® MB 3.0. This is an enzymatic formulation that uses transglutaminase enzyme in order to improve final product properties in a number of ways.

The main advantages of BDF PROBIND® MB 3.0 in Döner Kebabs are detailed below:

+ Improves meat texture and strengthens bonding between meat and fat slices.

+ Facilitates slicing and minimize the formation of holes during cooking.

+ Helps reduce phosphates and water loss.

+ Allows for the use of a larger number of off-cuts and helps maintain shape in low-quality kebab textures.

For more information, check out our catalogue for the application, which will help show you just how easy it is to use our innovative products and methods.

If you are interested in this application and you would like more information, feel free to contact us at We will be happy to help and provide any support you may need

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