Solae Introduces New Soy Fiber Meat Solution for Kebab and Ground Meat Manufacturers

CENERGY FMS is a unique product derived from the cell wall of the soybean cotyledon. It is composed of a complex matrix of insoluble fiber, soluble fiber and protein.

11 May 2010 --- As meat manufacturers in Europe continue to look for ways to improve product development and profitability, Solae is introducing a solution: a new soy fiber meat ingredient CENERGY FMS. This ingredient is recommended for ground meat and kebab manufacturers and is shown to increase cooking yield, reduce cooking time, and provide cost savings.

"We believe our soy fiber provides additional advantages to current ingredient solutions being used with meat manufacturers today," said Reinhart Schmitt, Vice President Solae Europe. "One of those benefits being that CENERGY FMS can produce significant overall formulation cost savings when added to standard ground meat products."

Other functional benefits to using CENERGY FMS include:

* Increased cooking yield
* Improved purge control
* Reduced cooking times
* Improved moisture
* Fast hydration and integration

CENERGY FMS is a unique product derived from the cell wall of the soybean cotyledon. It is composed of a complex matrix of insoluble fiber, soluble fiber and protein. The combination of these ingredients result in its ability to control purge, increase water retention and improve cooking yields in ground meat applications.