Stop using fibers, fillers, and emulsifiers, to extend your meat product or improve your production costs. Instead, consider Sonac’s new and innovative ingredient to extend your meat product and improve your production costs.
Made via a patented process, QExtend Beef PF12 and QExtend Pork PF12 will stretch your raw beef or pork ingredients and lower your costs, while also making your end product juicier.
5 Reasons to use frozen animal protein in your beef and pork products
Here we outline in more detail the major advantages of replacing beef and pork with QExtend in your product recipes:
1. Save money
Raw beef and pork is one of the most expensive ingredients in a recipe for a meat product. QExtend, however, is more affordable and replaces beef or pork in a 1:1 ratio. QExtend is also less expensive than meat trimmings. So, when you take out a part of your raw meat or trimmings and replace it with QExtend, you have a cheaper recipe.
Read more about how using QExtend can improve costs here.
2. Create a juicier mouthfeel
Adding QExtend to your beef or pork product enhances the juiciness of your meat product. Because of the inherent characteristics of QExtend, juiciness is naturally boosted compared to most reference recipes. This is an excellent benefit, particularly if your goal is to also lower the fat content of your recipe and improve the healthfulness of your end product.
3. A cleaner label
In many countries (although be sure to check your national legislation), QExtend Beef PF12 can be labeled “beef protein” in the ingredient list and QExtend Pork PF12 can be labeled “pork protein.” In addition, QExtend is not labeled as an E-number, is non-GMO, and allergen-free—all of which means your end product will have a clean label.
4. No change in yield
Adding Beef PF12 to your beef product or Pork PF12 to your pork product won’t decrease your end products’ yield at all. QExtend is a one-on-one replacement for frozen beef and pork and compared to your reference recipe, there’s no loss of yield when you incorporate QExtend.
5. A sustainable choice
In using plasma, you are using more of the animal itself. Thus, you need fewer animals to get the same volume of edible food.
Also, using plasma as an ingredient in your meat product prevents it from becoming waste. Instead, we are making better use of what the animal gave us and keeping it in the human food chain, which is the most sustainable choice per Moerman’s Ladder.
Using frozen animal protein doesn’t change quality
Curious about the quality of your final meat product? Sonac’s extensive tests prove that the end product is of the highest quality for both taste and texture. In fact, QExtend replaces meat or fat up to 25% without loss of quality! Among other tests, we conducted a blind-tasting experiment at Anuga 2019, with the visitors as our participants. No significant difference was noticed when QExtend replaced meat (10%) or fat (25%) in hamburgers and salami. Most people just couldn't tell the difference. You can download the full report here.
Contact Sonac’s product specialist to request test information or test QExtend yourself in our new application centre SPARC*.[--requestsession--][d]