By Henk W. Hoogenkamp
Soy-based meals characterize a starting to be area in cutting-edge nutrients markets. they have a tendency to be low in fats and excessive in protein and total dietary caliber. Soy protein bargains a huge spectrum of performance and is now a key section of many processed meat products.This booklet offers an authoritative evaluate of soy protein technology and know-how, relatively when it comes to meat formulations. those themes are relating to the most important matters that face shoppers and brands, together with fit life, meals protection and industry dynamics. One key characteristic of the e-book is the massive variety of tables delivering formulations for a variety of items, together with emulsified meats, sausage, pate, chook- and different meat-based meals. the writer has mammoth adventure in and is a pioneer of using soy proteins, of the concept that of 'lifestyle meals' and of the becoming impression of vegetarian nutrition personal tastes.
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Additional info for Soy Protein and Formulated Meat Products (Cabi Publishing)
On the contrary, the latter is certainly also true for functional ingredients such as soy protein, hydrocolloids and modified food starches. The formulae in this book are typical and every effort has been made not to single out functional ingredients as the only possibility for achieving satisfying results. Nevertheless, time-tested functional ingredients usually offer benefits in terms of yield, process tolerances, availability, technological support and competitive pricing. The globalization of the marketplace presents many challenges for both the food and processed meat industries.
It is imperative to keep the entrepreneurial spirit alive to allow new ideas a chance. This is especially true for the rapidly changing supplier–consumer relationship. Food stores are becoming like restaurants and vice versa. This opens the door for a deeper penetration of branded franchised food service stores. Brand equity and brand expansion can only succeed if food value is successfully coupled with understanding and anticipating consumer needs and desires. These operating strategies need to embrace an intelligent, carefully scripted approach, including innovative product initiatives and a costmanagement programme.
The success of mass marketing, such as the food service restaurants, brought renewed interest among entrepreneurs who saw opportunities for quality niche products and have recreated a wide selection of meat products based on old-time favourites. With the availability of many flavours and textures, and myriad possibilities to develop, such as combination or ‘integrated foods’, the potential for innovative meat products is tremendous. Understanding Formulations Some of the formulations in this book are classic.
Soy Protein and Formulated Meat Products (Cabi Publishing) by Henk W. Hoogenkamp