Tailor-made stabilizing systems support regional markets for meat products, says Hydrosol
16 Jul 2021 --- Meat remains a popular food, and demand is particularly high in emerging markets, such as Eastern Europe, Latin America and North Africa. With this in mind, Hydrosol has developed a range of stabilizing systems in its PLUSstabil series, specifically targeted at the requirements of individual meat markets.
As shown by the “Agricultural Outlook 2020-2029” study by the Organisation for Economic Co-operation Development (OECD) and the Food and Agriculture Organization (FAO), by 2029, poultry will account for 50 percent of global meat production, followed by pork at 28 percent.
Pork and poultry demands rise
For this decade, the report projects a rise in worldwide meat consumption by 12 percent, primarily driven by poultry and pork.
The stabilizing systems ensure excellent brine retention, prevent de-juicing, and give superior yields, says Hydrosol.Speaking to FoodIngredientsFirst, Detlef Rupprecht, global business development manager for meat at Hydrosol, says due to the high demand of convenience meat products, Hydrosol solutions for poultry ensure excellent product quality in this category.
“The natural meat structure will be kept with these solutions. Deli meat cuts like cooked ham, cured pork belly and shaped ham are important components in the growing category of snack products. Sandwiches, wraps and subs are only a small choice of end products in which those cold cuts can be used. Particularly pre-sliced deli meats are increasing due to better packaging technology that keeps the product safe, quality and flavor,” he explains.
The COVID-19 pandemic has caused major global economic problems. “This is having a huge effect on consumer purchasing power,” Rupprecht outlines. “Lower-cost recipes are needed to ensure sufficient food supplies at affordable prices in some regions in the world.”
Cooked ham products: Strong demand in East Europe, Russia & Asia
For cooked cured pork, Hydrosol offers the PLUSstabil CM line for making various products like cooked ham, cured pork belly and shaped ham.
“With their combination of functional ingredients, these are systems for medium to high yield injection. They ensure good water binding, accurate portioning, high cut firmness and minimal cooking losses, with outstanding economy,” explains Florian Bark, product manager at Hydrosol.
They can make high-quality regional specialties from cuts of pork like neck, loin and belly, with economic advantages.
Boom in Latin America and MENA
Meat remains a popular food, and demand is particularly high in emerging markets.
Poultry’s main growth markets are in Latin America and the Middle East North Africa (MENA) region.
Hydrosol has also developed injection brines for fresh chicken and convenience products for this category, with and without bones.
The PLUSstabil FM range functional systems help these foods retain their natural meat fibers and give the final products a tender, moist consistency. The stabilizing systems ensure excellent brine retention, prevent de-juicing and give superior yields.
They are partly available with and without phosphate or preservatives. They can be combined with Hydrosol preservatives and marinades to give the final product the shelf life and flavor to fit the needs of the respective market.
“With our long experience, we know the international meat market very well. Almost every country has its specialties,” continues Rupprecht.
“Our answers to country-specific requirements and food trends are precisely tuned functional systems for cooked cured products, fresh meat and other meat products.”
With them, meat and sausage producers can make regional classics and trendy new products that meet the most rigorous flavor, texture and economic demands.
By Elizabeth Green
