QConnect Pork PPFG+

All-in-one powder for fresh meat binding which combines plasma with high concentration of Fibrinogin and Thrombin.

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  • Applications: Cured, smoked and cooked bacon, Restructured meat - Fresh, cured or cooked restructured meat and fat, Fish ball, surimi, restructured fish
    Function: Connect
    Origin: Pork
    Benefits: Clean label, Sliceability / Slicing yield, Cost reduction

    Plasma powder FG+, the all-in-one powder. Plasma powder FG+ contains an increased Fibrinogen concentration, as well as thrombin. It is a so called all-in-one powder for dry application. Plasma powder FG+ is a natural product for the cold set binding of fresh meat (products). Sonac produces plasma powder FG+ from porcine or bovine raw materials. The production processes are physical processes at which no ingredients or additives are used. Plasma powder FG+ is odourless and tasteless. So, it does not affect the taste of meat products. Due to outstanding bacteriological characteristics, their use does not influence the shelf life of formed products.

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  • Application:

    Fresh meat, fish and also fat, which is a unique characteristic, can be bonded with Plasma powder FG+. No heating of raw materials is necessary, so an optimal maintenance of the meat structure and tenderness is achieved in bound products. It allows the production of high added value products and the upgrading of raw materials while optimal portion control can be achieved. It therewith offers many possibilities for new, innovative product variations. Plasmapowder FG+ facilitates the binding of fresh meat on smaller, or semi-automated scale.


    • Fresh meat binding
    • 100% natural
    • Allergen free, natural bonding
    • Perfect for portion control
    • Reduced slicing losses
    • Reduced cooking loss


    • Clean label
    • Slicing yield improvement
    • Cost price reduction
    • No heat needed to stop reaction
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      Interested in our QConnect Pork leaflet?

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