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Are you looking to improve the quality of your poultry product? Or do you want to lower your formulation costs? Maybe you plan to develop a new, high-quality chicken or turkey product. Our nutritious, easy-to-use functional poultry proteins are a part of the solution—they yield a juicier, tastier end product. And Sonac is the company to partner with.
At Sonac, we produce two functional poultry proteins: functional chicken protein, called QBind Chicken FPP C, and functional turkey protein, called QBind Turkey FPP T.
Our functional poultry proteins are unique and of the highest quality. Both are natural, e-number free protein powders made from the fresh fatty meat trimmings (e.g., skins and fat of chicken or turkey). Compared to similar products, FPP C and FPP T contain a higher total percentage of protein and are particularly rich in glutamate, an amino acid that delivers a big flavor punch.
How did one of our customers successfully launch a new product that included our protein? Read our case study: Using Sonac’s in a poultry meat product.
In this case study, we explain how our client and their customer went from concept to testing to end product and, finally, to market. Plus, learn why Sonac’s functional poultry protein was chosen as a key ingredient for the chicken end product.
The word “functional” means that the protein offers more than just nutritional value to a food product. Functional poultry protein is an emulsifier, it stabilizes the meat matrix, binds water, and reduces syneresis. Specifically, it has a water-binding capacity of 1:8. QBind Chicken FPP C and QBind Turkey FPP T also improve texture and increases cooking and slicing yields of the end meat product.
QBind Chicken FPP C and QBind Turkey FPP T adds excellent flavor to a food product. That flavor boost is a direct result of how the proteins are made: we fry the fatty meat trimmings (e.g., skins and fat of chicken and turkey) which causes a maillard reaction. It is this browning that creates a deeper and richer flavor (similar to if you were to cook chicken or turkey at home with the skin on and the skin gets crispy).
There are a few other reasons to use FPP C or FPP T: adding it to a food product can help to lower formulation costs; it’s an ethical, responsible protein; it’s halal-certified; and can replace allergens or other additives for a cleaner label.
SONAC IS A GREAT PARTNER. IT’S NICE TO HAVE SAMPLES. AND STOCK READILY AVAILABLE. IT MADE IT SO THAT WE COULD START MAKING THE PRODUCT VERY SOON AND WITHOUT ANY HICCUPS.
FEDDO ROODHART, SALES MANAGER, BARENTZ
QBind Chicken FPP C is predominantly protein with a little fat. Specifically, it’s 80 percent protein—which is split 40/40 between collagen and meat protein—and 10 percent fat. FPP C comes in powder form, and is available in 30 mesh or 80 mesh (sieving size), each used for a specific application.
Read more Learn more about why using FPP C and FPP T is worthwhile with our whitepaper: The Advantages of the Use of Functional Poultry Proteins.
In this whitepaper, we outline what functional poultry protein is and where to use it. We discuss the various benefits of FPP C and FPP T.
Like FPP C, QBind Turkey FPP T is mostly protein and a small amount of fat. It’s also 80 percent protein (split 40/40 between collagen and meat protein) and 10 percent fat. FPP T comes in powder form, and a sieving size of 30 mesh or 80 mesh.
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Would you like to test these proteins in your chicken or turkey product or learn more about our prices and support? You can talk to one of our product specialists: simply fill out a request here and a product specialist from Sonac will contact you, and even arrange for samples to be sent.
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