Traceable pork rind to ‘improve meat texture’

29-Feb-2016 - Last updated on 07-Mar-2016 at 17:14 GMT

ROI Drinde: claimed to reduce formulation costs in sausages

Related tags Meat Pork

A functional protein made from fully traceable pork rind has been developed by Essentia Protein Solutions to meet the growing demand for the provenance of food ingredients.

Available from distributor Redbrook Ingredient Services, ROI Drinde is aimed at manufacturers looking for quality-assured rind from pork born, reared and slaughtered only in the Republic of Ireland.

Essentia research

Research by Essentia showed that manufacturers with a daily volume of 10,000kg of meat production could expect to save €102,000 (£80,000) a year if they include ROI Drinde in their sausage formulas.

The rind is proven to reduce formulation costs and help improve texture, flavour and nutritional value in sausages, said Rod Davies, legislation and applied technology manager at Essentia.

‘Highly versatile’

“It’s a highly versatile product. Not only does it save you money, but it also gives you consistency, reliability and is microbiologically safe,” he said.

“By stabilising the fat and water in sausages, the rind offers an improved eating experience.”