Cellulose Based Innovations for the Meat Industry
12 May 2016 | Dow
This is Ron Wires at the IA in Frankfurt and I'm here with Anne Aden from Dow and Dow are launching two new products here at the show.
Anne, can you explain a little bit of what you're doing and how they meet kind of today's trends?
Yeah, so Dow is launching at IA two new product families targeting meat, meat telopes and.
Vegetarian products we are launching the methoy bind family targeted for emulsified meat products, for example, pork sausages or vegetarian products and meat analogs.
This new solution helps to structureize and texturize products, give more succulents, and also Meet consumer demand for healthier and cost efficient products.
The second brand family we are launching is Wellans Fat Reduction.
This product line is used for battered and reformed products, and it helps to reduce the fat uptake upon frying and thus enables up to 35% fat reduction.
And thus meets increasing consumer demand for healthier products and elders health claims.
What is Wellans based on?
Both product families are cellulose based, so methyl cellulose, so plant derived, and thus also allow.
Production of vegan products.
Do you see a big increase in demand from your customers for solutions to address vegan and vegetarian, not only vegan or vegetarian, but it's meeting the consumer trend of more flexitarians, so people also prefer meat analogs, mimicking meat, so to speak, and this fits for the consumer trend for a more sustainable and healthy lifestyle.
And in terms of how does it compare to other kinds of cellulose, because you're speaking about the 35% fat reduction, how does it achieve that?
This is really unique.
This level of fat reduction has been proven in pilot scales and it's really a breakthrough, and it is achieved because the gum forms a layer in the batter upon frying that is impermeable to the oil and thus reduces the oil uptake upon frying.
Are there any kind of technical limitations in terms of what types of oils to work with?
No, no technical limitations with oil, and we are launching a real family.
We are launching several grades, really meeting individual customer process requirements so we can really match the grade for our customers' process and what.
Of meat and kind of meat alternative products is it most suitable for?
It can be used for any, so we have multiple data on chicken nuggets.
It's usable for fish products, for tempura batters, and also for the meat analog.
When can we expect to see products on the market using this?
This year, hopefully, so we are really, this is our first launch now, so, we hope that we can see products this year.
Thank you very much.
