Hybrid meat needs binding, juiciness, and a meaty taste
Hybrid meat products are becoming increasingly popular. They have the characteristics of genuine meat, but with a more sustainable proposition for your customer or consumer. Luckily, our animal proteins help you to make the best hybrid meat products such as burgers, sausages or meatballs. Like to know how much our proteins can help to improve taste and texture.
Better texture with our QBind proteins
Replacing 50% of meat can typically be done by adding either rehydrated vegetable-sourced products such as soy or pea texturizers, or fresh vegetables such as mushrooms, carrots and beans. However, vegetable pieces can disrupt the protein network in the meat dough, resulting in a loose and dry texture. This leads to handling problems during processing and preparation, and to poor eating quality. Adding only a small percentage of our animal proteins such as QBind PP70 (pork/beef) or QBind Chicken FPP C not only improves the texture, but also the taste.
Taste enhancement and label-friendly
Nobody likes a tasteless textureless burger or sausage. Thanks to the natural meaty flavor that our products offer, you can have both a better taste and a firmer bite. And what’s even better, our proteins are authentic, allergen-free and label-friendly.
Seeing is believing
Convince yourself and your customers of the benefits of QBind animal proteins and contact me now for more information or inspiration. Or request a session in our application research center in Vuren: SPARC*. Together, we can test & taste a variety of binding proteins in your recipe and create the best product you can serve your customers.