When you choose to use Sonac’s QBind Chicken FPP C or QBind Turkey FFP T, you’re choosing a sustainable protein and enhancing the sustainability of your chicken or turkey product.
The leading way to reduce food waste is to use all food grade raw materials in the most valuable way: turn it into food for human consumption. And that philosophy is exactly what Sonac does. Because chicken or turkey often has some meat proteins left after processing, Sonac developed a way to use some of those proteins and incorporate them into another chicken or turkey product. Not throwing it away, or using it for animal feed, is a leading way to make them more sustainable, according to Moerman’s Ladder. Making optimal use of the whole animal and utilizing it at the highest level of value (aka to be eaten by people), is known as the ‘nose to tail’ approach. Or in this case: beak to feather.
Functional chicken or turkey protein—the nose-to-tail approach and a sustainable choice
In many countries, such as in parts of Asia, chicken skin and fat are eaten as part of the daily menu, or are incorporated into recipes. But in European countries and in the United States, skin and fat are less popular compared to lean meat. That results in the risk that skins and fat remain as a leftover after a chicken is slaughtered for its meat, and will either be discarded or go into animal feed.
Sonac makes a point to purchase these food grade chicken skins and fats from European slaughterhouses—in countries where the likelihood of chicken skin and fat being used as such in the human food supply is low.[--productleaflet--]
Sonac’s functional chicken protein (QBind FPP C) and functional turkey protein (QBind FFP T) is made from these chicken skins and fat—aka the pieces and parts of chicken that might otherwise become food waste. Turning those skins and fats into functional chicken protein diverts them away from cat, dog, and other animal feed and keeps them in the human food supply chain.
And by using QBind Chicken FPP C or QBind Turkey FPP T it also allows you to keep ‘100% chicken’ or ‘100% turkey’ in your product, instead of other additives that could make your label ‘dirty’. So besides being the ‘sustainable choice,’ this is just one other reason to consider QBind Chicken FPP C or QBind Turkey FPP T for your products.
Why use Sonac’s functional protein to improve your product’s sustainability
Bottom line, a food ingredient that remains in the human food chain—versus funneling into animal feed or another industry use—is the most sustainable route. That’s exactly what Sonac will allow you to do when you use functional chicken or turkey proteins in your products.
Learn all about our functional poultry protein in our whitepaper ‘The advantages of the use of functional poultry proteins’ or download our product leaflets QBind Chicken FPP C or QBind Turkey FPP T here.
You can also request a sample and test this protein in your food product. Fill out a request here and a product specialist from Sonac will have a sample sent.[--whitepaper--]