If you assume that adding another ingredient like chicken or turkey protein to your end product will increase your expenses, think again. Here, we explain how.
Adding chicken or turkey protein to your poultry product can actually lower your expenses. That’s because choosing Sonac’s functional chicken (QBind Chicken FPP C) or turkey protein (QBind Turkey FPP T) helps you save at different stages along the value chain. There are two main avenues, as explained below.
Reduce cost by decreasing the quantity of an expensive ingredient
You can achieve a cost price reduction by replacing a more expensive ingredient with chicken or turkey protein. In most poultry products, it’s the meat that’s the most expensive. To lower cost, replace part of the meat with a protein emulsion. "For instance, 5% of the meat can be substituted with 1% of Sonac’s functional chicken protein (QBind Chicken FPP C) or functional turkey protein (QBind Turkey FPP T) and 4% water, while even higher extensions are possible.[--productleaflet--]
If your current poultry product includes an additive like soy, you should consider switching to the superior functional poultry protein. Soy usually binds three parts water to one part soy protein. Sonac’s functional poultry proteins can bind twice as much water: one part poultry protein to six or seven parts water. So, even if the cost per kilo is the same, the cost per use is lower when functional poultry protein is used because you only need half of the protein dose compared to soy.
Increase cost savings by improving product yield
Whether you’re substituting functional chicken protein or turkey protein for other binders like soy, or incorporating poultry protein in order to replace meat, using FPP C or FPP T will improve your product yield. That’s because functional poultry protein binds meat juices well, and holds on to that moisture when a meat product is cooked. Thus, the product shrinks less, and the less shrink, the greater the total yield.[--casestudy--]
Total product yield is also boosted using functional poultry protein—especially when it’s used in place of soy protein—because there’s less product breakage and better sliceability in poultry products like chicken hams.
How to lower costs with chicken protein or turkey protein
In sum, using functional chicken protein or functional turkey protein in your poultry product can lower overall cost by cutting back on more expensive ingredients and also improving overall product yield.
Try it out! Fill out a request form here to request a sample and test FPP C or FPP T. One of Sonac’s product specialists will then arrange for samples to be sent.
Download the reference case
You can also download our case study ‘Using Sonac’s QBind Chicken FPP C in a poultry meat product’ for a real-world example of how a food producer successfully incorporated QBind Chicken FPP C into their chicken meat product, and improved the quality of the food product and adhered to their budgeted expenses.