Ulrick & Short Develops New Protein to Increase Yield and Fiber In Processed Meats

09 Mar 2015 --- An innovative new protein from leading British owned clean label starch specialist, Ulrick & Short Ltd, can increase manufacturing yield whilst retaining moisture in all types of chopped and reformed meats.

Complex F is the latest addition to the non-GM ingredient specialist’s Complex range, and comes hot on the heels of several new products targeting the meat sector last year, bringing even more versatility to an already impressive range of glazes, emulsifiers, binders and fat reducers.

Complex F improves texture whilst also enhancing in-process moisture retention and ensuring increased yield for cooked meat products such as sausages, burgers and other foodservice items – especially those served from heated counters which face added challenges from drying out.

As well as foodservice, this new protein will be of particular benefit to manufacturers of ready meals and snacks including meatballs and chicken nuggets, not to mention delicatessen offerings such as scotch eggs, sausage rolls and meat-filled pasties - plus soya-based products including leading brand meat alternatives. Complex F can also help with label simplification, giving manufacturers the opportunity to consolidate ingredient lists.

Ulrick & Short director, Adrian Short, explained: “Ulrick & Short already has an unrivalled reputation for improving functionality and cutting costs for a wide range of processed meat – and meat alternative - manufacturers in the UK and beyond. We’re very proud of Complex F, our latest innovative ingredient that helps to increase product yield without compromise on moisture retention and, ultimately, taste. It’s the perfect complement to our growing range of cost-cutting, texture and taste-enhancing ingredients for meat processors worldwide.”