For example, Scanpro Beef 95 could improve the firmness, texture, consistency, and succulence of meatballs, kebabs and cooked beef, according to the firm's marketing manager Sören Sloth Möller. It can make products easier to cut. It is suitable for injection, pre-emulsions and even dry addition into any beef application and binds water in a ratio of 1:1020, reducing waste from cooking by up to 6%. Hence, it could help boost product yield from the same amount of raw material as used previously, said Richard Parnell, director at the functional proteins firm.
Asger Jacobsen, BHJ senior vice president, protein foods, says:
As meat prices continue to rise, Parnell expects demand for functional meat proteins to increase across Europe, especially as many processors had been unable to pass on costs to retail and foodservice customers. "Over the past six months some [meat] prices have gone up 200%."
Contact: BHJ
www.bhj.com