Pork and chicken proteins that lower the carbon footprint and food waste reduction

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.