Through different methods, Dow’s two new food solutions – Methocel Bind and Wellence Fat Reduction – can respectively cut the fat content of meat products by around 50%, the company claims.
The Methocel Bind is a portfolio of food stabilisers that improves stability, bite and texture, even in varied hot and cold temperatures. Its “thermal gelation and emulsification properties” enables it to reduce fat content in meat products, according to Dr Anne Adden, global marketing manager of Dow’s Meat, Meat Analogues and Preservation division.
Wellence uses a cellulose-based food gum designed to reduce the oil update of battered meat products during frying and can reduce fat without it affecting the food’s flavour. Essentially, the product acts as a barrier to oil, while the Methocel Bind actively cuts fat content.
“Dow views IFFA as a tremendous opportunity to showcase our solutions designed for meat, meat analogue, vegetarian and vegan products,” said Michiel van Genugten, Dow’s global marketing leader.
He described the new products as ones that are “aligned with the latest market trends and needs”, adding: “We are committed to the meat industry and will continue to innovate to support the growth of our customers and address the needs of the European consumers.”
Both of the products have been designed to be cost-effective for meat processors.
“For us at Dow, it’s not just about the highly functional ingredients that improve the appearance and quality of many food products,” said van Genugten. “It’s about a drive to provide novel solutions that help consumers live more healthful, convenient and enjoyable lives. This drive also applies to the meat segment where we do see opportunities to help meat manufacturers.”