The application of Collapro collagen fibre in the meat processing industry, offers several advantages in the realm of food and health.
1. Replacement of several additives which are often not present in meat originally and sometimes even include E numbers. In a combined meat recipe, just one native meat protein of the same animal (bovine – bovine, porcine – porcine , poultry – poultry or fish – fish), can replace several additives! Moreover, this leads to a simplified packaging label and more declaration friendliness, which is of interest to the meat producer.
2. Juicier meat products: faster saturation. Too much of a good thing, isn’t so good anymore… Thanks to its water-binding properties, applying Collapro’s protein fibre to meat recipes, leads to a better yield, also after cooking. The consumer has a juicier end product, resulting in a quicker feeling of saturation, thus preventing overeating.
3. Low-fat end products. When adding extremely fatty poultry skins, to processed meat products, meat processors face restrictions on other fat-introducing ingredients. However, when adding low-fat Collapro protein fibres to meat products only the protein content increases. The resulting meat products are leaner.