ADM’s powder form ingredient is made from the interior cell walls of the soya bean seed – known as the cotyledon. This consists of a mix of protein and fibre that offers meat products, particularly mince and whole-muscle cuts, increased water-binding capabilities, the company said.
The product – SUPERB – can enhance the strength and flexibility of meat products and also helps products maintain texture and reduce cooking time. The ingredient has a minimum fibre and protein content of 40% and 30% respectively, giving it two nutritional values key to consumers, said ADM.
“The addition of SUPERB to our current fibre and protein ingredient portfolios positions ADM as a one-stop-shop, with added solutions for a range of customer needs, enabling food manufacturers to develop innovative, effective and nutritious meat products,” said Tim Symons, sales director of Meats & Meals, for the EMEA region at ADM. “SUPERB not only taps into the trend for added high-quality protein and fibre, but its superior water-binding properties also help manufacturers improve the quality of their products.”
Optimise yields
SUPERB will be introduced at the meat processing trade show IFFA, which takes place in Frankfurt, Germany, on 7-12 May. ADM said SUPERB was useful for meat products, such as mince, emulsified meats and whole-muscle cuts, for a number of reasons.
The powder hydrates quickly and is easy to incorporate into meat products. Functionally, it also helps “optimise processing yields” by binding water and maintains flavour through water retention, ADM claimed.
ADM describes itself as one of the world’s largest agricultural processors and food ingredient providers. It has more than 32,000 employees, with clients in 160 countries.
ADM’s team will be at stand E58 in Hall 4 at IFFA in May.