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ELEVATE MEAT TEXTURE WHILE IMPROVING COST EFFICIENCIES

Additionally, we provide insights into the current meat price index, offering a global perspective on price fluctuations.

This newsletter concludes with an exclusive peek into our application labs, where we conduct small-scale trials, troubleshoot, and engage in raw material testing. Additionally, we offer in-house training opportunities for our valued customers.

Our commitment to excellence extends beyond presenting these solutions. Our dedicated team of technical experts is equipped to customise offerings for manufacturers, covering product innovation, compliance, and sustainability. We eagerly anticipate embarking on a fruitful journey together in the dynamic and everevolving meat and culinary sector. To know how, reach out to us at meatfsl@foodspecialities.com.

 

Mastering the mouthfeel and juiciness of a burger patty or the tender texture of a kebab, plays a pivotal role in the sensory experience for consumers who expect a delightful and satisfying bite. Achieving the ideal texture can be a complex challenge for manufacturers, as it involves striking the perfect balance between tenderness and bite, all while ensuring cost-effectiveness.

FSL & Van Hees together proudly present PRALLO® Knack and PRALLO® DWS Tech. These are two innovative solutions designed to revolutionize the texture of hot eaten meat products. Here is a deep dive into what each does and their applications into a variety of meat products.

LET’S EXPLORE ITS EXCEPTIONAL BENEFITS:

1. Texture: PRALLO® Knack provides unparalleled support to the texture of meat products, delivering a delightful eating experience for consumers.

2. Economic Benefits: With PRALLO® Knack emulsion, you can replace 1 kg of meat with 1kg of emulsion while maintaining the same high-quality, resulting in cost-efficient production.

3. Yield: Its remarkable water retention capability significantly reduces cooking and roasting losses, maximizing your product yield.

4. Colour: PRALLO® Knack enhances the colour, resulting in a whiter and visually appealing end product.

5. Less Shrinking: Whether fresh or deep-frozen, your products retain their original shapeafter heating, preserving their visual appeal and portion size.

6. Storage: PRALLO® Knack emulsion can be produced and conveniently stored deepfrozen, ready for immediate use.

PRALLO® Knack is a texture-enhancing additive characterized by its numerous advantages that will transform manufacturers’ meat products. Its specially designed composition brings out the best qualities in hot eaten meat products, providing a succulent and juicy bite that leaves consumers craving more. With PRALLO® Knack, manufacturers can transform regular minced meat products into extraordinary culinary delights, elevating the overall eating experience. From burgers to meatballs, koftas, kebabs or variations of restructured products like chicken nuggets, using PRALLO® Knack results in a meatier bite and develops a more economical product.

 

PRALLO® Knack’s versatility extends to a wide range of hot eaten meat products, making it an invaluable addition to any culinary arsenal. From juicy burgers and tender nuggets to flavourful kebabs and mouthwatering koftas, the applications are limitless. Its ease of incorporation into existing recipes allows for seamless integration into production processes, streamlining operations and enhancing product quality simultaneously.

As the need of creating extraordinary culinary experiences that leave a lasting impression on consumers, remains priority for manufacturers, FSL & Van Hees presents yet another indispensable asset for meat product manufacturers – PRALLO® DWS Tech. And the best part about this ingredient is that there is no need for a bowl chopper!

PRALLO® DWS Tech enhances the texture of minced meat products such as Burgers, Nuggets, Kofta, Kebabs and more. And the best part about this ingredient is that there is no need for a bowl chopper! Manufacturers can achieve remarkable texture improvements effortlessly, without the hassle of making an emulsion. This cutting-edge technology simplifies the manufacturing process and delivers exceptional results, transforming ordinary hot meat products into extraordinary delights.

Ahead we explore the exceptional advantages that make PRALLO® DWS Tech stand out in the meat industry. From elevating texture to optimizing economy and yield, PRALLO® DWS Tech ensures top-tier quality and efficiency for manufacturer’s meat creations.

BENEFITS:

1. Texture: At the core of PRALLO® DWS Tech lies its ability to provide unmatched support for meat product texture. From succulent burgers to tender nuggets, PRALLO® DWS Tech elevates the eating experience, creating meat products that tantalize the taste buds and leave a lasting impression on consumers.

2. Economy: Elevating efficiency by reducing costs with PRALLO® DWS Tech, helps achieving superior quality that doesn’t come at a high price. This ingenious technology allows just 1 kg of PRALLO® DWS Tech to replace a whopping 10 kg of meat, all while maintaining the same level of quality.

3. Yield: Say goodbye to cooking and roasting cost/losses that eat into your profits. Thanks to its exceptional water-retention properties, PRALLO® DWS Tech significantly reduces losses caused by cooking, maximizing yield and ensuring every ounce of effort translates into optimum returns.

4. Less Shrinking: PRALLO® DWS Tech ensures your meat products retain their original shape even after heating. Say hello to products that look as good as they taste, captivating customers with their picture-perfect appearance.

5. Storage: Embrace the convenience of ready-to-use technology with PRALLO® DWS Tech. With no additional storage requirements, this game-changing ingredient is primed and ready to elevate your meat creations, simplifying your production process and saving valuable resources.