ANIMAL PROTEINS FOR MEAT REDUCTION & TEXTURE ENHANCEMENT

Industrial manufacturers constantly strive to elevate poultry product quality while overcoming the challenge of reducing formulation costs. At the forefront of these efforts is the pursuit of staying ahead of trends & responding to consumer preferences for healthier, sustainable, and delectable alternatives. Consumer trends indicate a preference for less processed food, fostering a renewed interest in healthier, natural versions of traditional meat products. Embracing this shift, providing clean label meat & culinary products for manufacturers has become paramount.

However, the “clean label” movement poses risks if ingredients vital for food preservation and other key functions are unnecessarily removed. To navigate this, product developers must carefully source and use ingredients while adhering to local regulatory guidelines. Demystifying these challenges for manufacturers, FSL – Sonac’s functional poultry proteins offer an easy-to-use solution, delivering a juicier, tastier end product in line with consumer needs and industry trends.

This range of animal proteins enables substantial reductions in meat content without compromising taste or texture. Our meticulously crafted range, meeting the highest industry standards, empowers industrial manufacturers to create products exceeding consumer expectations. As clean label solutions, these offerings align with industry priorities of convenience, cost-effectiveness and wellness, ensuring consumer trust and a secure demand.


 

WHAT IS FUNCTIONAL POULTRY PROTEIN (FPP)

We offer exceptional functional poultry proteins: Chicken FPPC & Turkey protein FPPT along with Beef Protein GP83B & Beef Collagen 225H80.

The functional poultry proteins are unique and of the highest quality.

These are natural, e-number-free protein powders made from the fresh fatty meat trimmings, such as skins and fat of chicken or turkey. Compared to similar products, FPP C and FPP T contain a higher total percentage of protein and are particularly rich in glutamate, an amino acid that delivers a big flavour punch.

The term “functional” implies that the protein offers more than just nutritional value to a food product. Functional poultry protein acts as an emulsifier, stabilizing the meat matrix, binding water, and reducing syneresis.

With a water-binding capacity of 1:8, QBind Chicken FPP C and QBind Turkey FPP T also improve texture, increasing the cooking and slicing yields of the end meat product.

FPP IS DERIVED FROM FOOD GRADE FATTY
TRIMMINGS AND SKIN

Furthermore, these proteins add excellent flavour to a food product, resulting from the maillard reaction during the frying process of fatty meat trimmings. This reaction creates a deeper and richer flavour, akin to cooking chicken or turkey at home with the skin on, achieving a crispy texture.

Beyond the culinary enhancements, there are additional reasons to consider FPP C or FPP T: they help lower formulation costs, are ethical and responsible proteins, are halal-certified, and can replace allergens or other additives for a cleaner label.


 

CHICKEN FPPC & TURKEY FPPT

Introducing an innovative natural solution for meat reduction without compromising protein levels.

Providing a Cost-in-Use Solution this ingredient can help the replacement of 5% chicken/turkey with just 1% of FPPC/FPPT. Witness unparalleled cost efficiency without compromising on quality.


 

BEEF PROTEIN GP83B

Poultry product developer can now explore the versatile applications of Beef Protein GP83B, a natural solution for meat reduction while maintaining optimal protein levels.

Positioned as the best cost-in-use solution, Beef Protein GP83B can replace 5% of beef meat with just 1%, offering significant cost savings without compromising on quality.

 


 

BEEF COLLAGEN 225H80

Industrial manufacturers can discover the diverse applications of Beef Collagen 225H80, a groundbreaking natural solution for meat reduction while maintaining optimal protein levels.

Providing cost benefit, Beef Collagen 225H80 can replace 5% of beef meat with just 0.5%, offering significant cost savings without compromising on quality.