Solae Offers Ingredients that Lower Sodium and Phosphate in Meat Products
Solae is showcasing a number of solutions for meat manufacturers to help meet these recommendations without sacrificing taste, at The American Meat Institute (AMI) Expo.
4/18/2011 --- The 2010 Dietary Guidelines for Americans continue to place an emphasis on reducing sodium intake with the recommendation that Americans limit their salt intake to no more than 1 teaspoon of salt per day. Solae is showcasing a number of solutions for meat manufacturers to help meet these recommendations without sacrificing taste, at The American Meat Institute (AMI) Expo, April 13-16, 2011, in Chicago, Ill., at McCormick Place.
Expo attendees can learn more about Solae’s newest product in development, SUPRO SYSTEMS 119. This low nitrite isolated soy protein product is designed to:
* Lower sodium and phosphate levels by at least 33 percent in poultry products
* Maintain or increase yields
* Lower or maintain costs
* Maintain overall eating quality/taste
Attendees can sample this product at Solae’s booth (#1073).
Solae will also unveil two ALPHA Functional Soy Protein Concentrates – ALPHA 8 and ALPHA 10. These products are new to the United States market and provide additional functional and economical benefits in ground and emulsified meat applications, without affecting taste, helping meat processors to:
* Maintain moisture
* Improve texture
* Increase cook yields
* Increase fat binding
Solae representatives will also be available to discuss Solae’s Hydrolyzed Vegetable Flavorings, which can help manufacturers to lower their production costs and maintain or improve product quality across a wide range of meat applications.
