High demand means high prices
Turkey is a popular, healthy and versatile type of meat that can be served both in standard dishes and during special occasions. But these attractive characteristics mean it’s also in high demand. This makes turkey a relatively expensive raw material. What can you do to cut the cost of turkey without affecting its taste and texture?
Replace your turkey meat with our turkey protein
Our natural turkey protein QBind Turkey FPP T will help you use less turkey meat to achieve the same delicious results. How? Thanks to its strong waterbinding capacity (1:8), it can replace a significant percentage of raw meat in injected, tumbled, ground or emulsified products. What’s more, studies show that consumers don’t perceive any loss of quality when this useful binder is added to turkey recipes.
Meat replacement in reformed hams
We always test potential new recipes containing Turkey FPP T and our other animal proteins very thoroughly. That’s why we regularly carry out extensive research - in our research and application center SPARC* to see how we can optimize our clients’ recipes. For example, we compared a basic reformed ham recipe with a recipe containing 5% less meat: we replaced this meat by adding 0.70% QBind Turkey FPP T plus 4.30% ice/water. Then we compared both products for quality and yield. Like to know what we found?
Add some SPARC* to your recipes!
If you’d like to make the most of your own recipes with the help of QBind FPP T or Sonac’s other animal proteins, we’ll be happy to help. Just ask us for a sample, an application sheet or a demonstration of how SPARC* can work for you.