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Solae launches new soy fibre to increase yields in meat products

By Hayley Brown , 02-Jul-2010

Solae has launched a soy fibre meat solution for kebab and ground meat manufacturers that it claims will improve new product development opportunities and boost profitability.

The ingredient supplier says that its new ingredient, Cenergy FMS, has been shown to increase cooking yield, reduce cooking time and provide cost savings.

The ingredient is derived from the cell wall of the soybean cotyledon. It is composed of a complex matrix of insoluble fibre, soluble fibre and protein.

"We believe our soy fibre provides additional advantages to current ingredient solutions being used with meat manufacturers today," according to Reinhart Schmitt, vice president, Solae Europe.

The ingredients firm makes a range of soy-based ingredients for products including baked goods, beverages, nutrition bars, meats, vegetarian meals and more.