Cut costs and boost appeal of dried sausages

Functional soya proteins can aid water absorption and binding in meat, as well as gelation, emulsification and cohesion.

ADM says Arcon SL improves the texture of dried, fermented sausages without affecting the ripening or drying phases, while Arcon SM can be injected into whole birds or joints to make the meat more succulent and reduce the cost per kilogram of cooked rotisserie chicken.

"Research into the uses of functional soya proteins is ongoing, and our technical experts continue to develop new ways in which our products can help meat processors to enhance their finished product quality, reduce costs and eliminate process variations,"​ explains ADM's technical director for speciality food ingredients Steve Mott.

"In response to customer demand, dried sausage and rotisserie chicken applications have been the focus of our innovation efforts, and we look forward to working with our customers to extend their product ranges and help them gain market share.​

"Today's consumers demand quality and value, and we offer innovative solutions that work within the cost constraints manufacturers face."​

Contact: ADM​