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At Fi Europe 2022, our team of experts is ready to talk about how you can lower the carbon footprint of your meat and savory products and contribute to a circular economy by using our animal proteins.
Let’s meet at our stand in Paris (Hall 4 – Stand C61), Dec 6-8 2022 for a Test & Taste.
Meat replacement in emulsified sausages with QBind Pork GP90
Do you want to contribute to a circular economy and keep your costs down? QBind Pork GP90 is a pure pork protein with a high water binding capacity of 1:15 (without heating). By adding 2% of GP90 to your recipe you are able to replace 10% of meat. In addition, it will provide a stronger texture, a better sliceability and a more meaty bite.
Yield improvement in chicken nuggets with QBind Chicken FPP C
QBind Chick FPP C is a pure chicken protein and has a high water binding capacity of 1:7. By adding FPP C to the batter it improves the uptake of batter by chicken nuggets. In addition, a greater frying yield is obtained by adding FPP C to the batter. Both two factors together result in a significant weight and yield gain for the final, fried nugget.
Let’s talk soon
We look forward seeing you at Fi Europe 2022 in Paris (Hall 4 – Stand C61) to discuss how our new proteins can help you create better products and improve yield.
If you can't make it to Fi Europe, please contact us to arrange a session in SPARC*, request a sample (/contact) or simply schedule a meeting.
