Heat-stable protein cuts costs
Free of genetically modified organisms, Scanpro BE 50 is said to offer technical benefits such as improved texture and slicing combined with reduced cook loss.
It is designed to offer recipe cost savings for manufacturers of kebabs, burgers and other ground meat products.
BHJ says Scanpro BE 50's heat-stable qualities will be of particular interest to manufacturers of doner kebab type products where structure, texture and slicing are fundamental.
"The demand for a heat-stable beef protein-based solution has been growing significantly," said Richard Parnell, sales and marketing director of BHJ Ingredients UK.
"We remain committed to expanding our protein portfolio and working closely with meat manufacturers to offer both technical and cost-saving benefits."
Available now, BHJ's Scanpro BE 50 has already been introduced into a range of beef-based products, according to BHJ.
BHJ UK has over 30 years' experience developing functional proteins for meat manufacturers. Its portfolio promises benefits such as reduced formulation costs and improved product texture.
Contact: BHJ
