Why plasma should be central to your meat recipes

Trends drive business. That’s why it’s so important to choose ingredients that are totally on-trend. Even better, use an ingredient that’s at the intersection of no fewer than four key current trends; sustainability, authenticity, clear labeling and meat replacement to compensate rising pork and beef meat prices. Yes, we’re talking about a top performer Plasma.

Whichever meat product you manufacture, plasma protein can be used to provide quality and cost optimization. Not that this should come as a surprise of course, because plasma is naturally present in meat. In fact, this authentic protein is 100% meat-own. Take a look at what plasma has to offer for your pork and beef recipes.

Plasma, the authentic meat-own protein

Our plasma-based products QBind Pork PP70P and QBind Beef PP70B provide a number of benefits that meet the trends mentioned above:

• As an edible co-product of the meat industry, plasma is a sustainable choice. It allows meat producers to utilize more parts of the animal, just like traditional butchers do, therewith reducing food waste, contributing to a circular economy and to an improved environmental footprint of meat products.
• They are authentic, 100% meat-own plasma proteins from beef or pork origin available in powder or liquid/frozen form
• Clear, user-friendly labeling, and free from E-numbers, allergens and GMO.
• Their excellent gelling and water-binding properties during heating can be used to replace part of the lean meat, resulting in significant cost reduction.

To experience how easy and advantageous it is to use plasma in your own meat recipes, contact us for a sample or request a tailor-made session in SPARC* our Sonac Product and Application Research Center. We’ll be delighted to tell you more about the opportunities to turn good sales results into a long-lasting trend.