ADM Launches New Functional Soy Protein Concentrates

Arcon soya protein concentrates aid in emulsification and improve structure, mouthfeel and batch-to-batch consistency. The Arcon range of quality FSPCs also helps water binding, enhances texture and improves freeze-thaw stability.

19/01/09 Archer Daniels Midland Company (ADM) has launched three new functional soya protein concentrates (FSPCs) in Europe. These latest additions to the innovative Arcon range – Arcon SB, Arcon SL and Arcon SQ – offer unique characteristics for emulsified meat products and help manufacturers to create high-quality products at a lower cost. By offering a wider range of solutions, ADM can assist its customers in optimising ingredient functionality while maintaining a clean label and increasing cost efficiency.

Arcon soya protein concentrates aid in emulsification and improve structure, mouthfeel and batch-to-batch consistency. The Arcon range of quality FSPCs also helps water binding, enhances texture and improves freeze-thaw stability.

By decreasing wastage levels, manufacturers can improve production performance. Importantly, the optimal use of soya protein concentrates in emulsified meat products enables the production of high quality goods at a lower cost.

Employing its renowned technical expertise, ADM was uniquely positioned to extend its range of FSPCs by using three distinct manufacturing technologies. This in-house development capability ensures that all products remain additive free and achieve exceptionally high performance levels.

Arcon SL is a revolutionary product offering the highest compressibility of any soya concentrate. It creates a unique texture in a variety of processed meat products where texture and water binding are crucial.

Arcon SB has been developed as a cost-effective solution to emulsification and water binding challenges in cured emulsified meat systems. For high-fat emulsification and water binding,

Arcon SQ creates a firm, sliceable structure, making it ideal for emulsified and course ground meat systems.

These new products can add value to emulsified sausages, hot dogs, English sausages and kebab meat among other applications. The existing Arcon range includes Arcon S for systems in which fat emulsification is paramount, Arcon SJ for easy inclusion methods and Arcon F for protein supplementation.

Steve Mott, technical director, ADM Specialty Food Ingredients, comments: “We have vastly increased the Arcon range to match products to our customers’ needs, enabling them to find exactly the right ingredient every time. We understand that despite the current economic situation, consumers do not want to compromise on quality. Arcon soya protein concentrates allow manufacturers to reduce costs while also helping them to enhance certain aspects of their products depending on defined needs. We’re confident that the expanded Arcon line will prove popular with innovative manufacturers who seek a positive balance between cost efficiency and product quality.”