Keeping it Real Improving Quality through the Utilization of Meat Ingredients
Keeping It Real has multiple meanings A philosophy and identity concept that grew out of the hip-hop culture, and has now become main stream Being truthful, honest, and being yourself To stay true to one's self; To resist the temptation to be fake To Be Cool The unvarnished truth. To be authentic To not inhibit yourself or pretend to be something you are not
Keeping It Real - Connecting with Consumers The art of making promises you can really keep. Saying what you mean and doing what you say. When products keep promises - Consumers make promises with products and it is called brand loyalty. Consumer connectivity begins with an understanding of Needs
Today s Consumers have Been Scrutinized Categorized Rationalized Energized Analyzed Mesmerized
Fact: Demographic changes have redefined Quality Aging Population Household Size Socio-Economic Influences Ethnic Diversity
Fact: Generational needs require New Thinking
Fact: Consumers demand Choice The One-Size / Fits-All approach to Product development is no longer a viable business Strategy
Fact: Consumers are more knowledgeable
Fact: Consumer Expectations have Expanded Flavor/Taste Affordability/Value Ingredients Less is More Fat Content / Nutritional value Food safety Traceability Convenience Health & Wellness Source: IRI/Mintel - 2008
Fact: Labeling can be Confusing
Fact: Consumers have become more cynical
Fact: Consumers Seek Simple Keep It Simple Stupid
Fact: Consumers Seek Simple Pork, Water, Potassium Lactate, Sodium Phosphate, Salt, Sodium Diacetate Versus Pork, Water and Salt
Fact: Consumers are seeking the Real Thing
Meat Ingredients satisfy Consumer needs Animal-based proteins Meat-into-Meat Simple/Clean labels Flavor improvement Protein enhancement Nutritional value Product functionality
Recognized Meat Ingredients Surimi [ Derived from fish meat for imitation shellfish ] Meat Powder [ Derived from mechanical separated meats ] Broth or Stock [ Derived from animal products ]
Broths & Stocks Defined No distinction has been made between broth and stock. They may be used interchangeably as the resulting liquid from simmering meat and/or bones in water with seasonings. (USDA, 2005)
Broths & Stocks Can be cooked under pressure or atmosphere cooked Product Form - Powder, Liquid, High Solid Paste Product flavor dependent upon - Raw meat materials - Process conditions (cooking time & temperature) - Flavor enhancement (with or without added seasonings/flavors)
Broths & Stocks can improve Labeling Stocks & Broth can mitigate/eliminate Water from the ingredient declaration, if its usage meets the following MPR requirements MPR (Moisture Protein Ratio) is 135 : 1 in a brine / marinade for beef and pork broth (USDA, 2005) No clear MPR requirement for poultry broths Example: Chicken Breast Tenderloins enhanced with 15% chicken broth (chicken broth, potassium and sodium phosphates, salt, flavorings
Proliant Meat Ingredients A leading manufacturer of stocks, broths, flavors, fats and functional proteins for meat, savory and prepared food applications Three manufacturing facilities: Iowa (2) and Spain Global presence: products sold in 38 countries Research facilities in the US, Spain and Denmark Corporate office in Ankeny, IA
Our Business Model Animal Products Value-Added Protein Ingredients Lytton, Iowa Harlan, Iowa Granollers, Spain Creating added value from animal products Keep It Real: Real Ingredients. Real Results!
Our Inspiration Time-tested methodologies No extenders / fillers No MSG High flavor concentration High protein value Cost effective NATURAL
Proliant Offers a portfolio of Meat Ingredients Stocks & Broths Spray Dried NATURAL Beef Stock Hydrolyzed Beef Stock Spray Dried NATURAL Pork Stock Spray Dried NATURAL Chicken Broth Spray Dried NATURAL Turkey Broth Frozen Chicken Broth Frozen Beef Stock Beef Broth Paste Chicken Broth Paste Fats Frozen Beef Tallow Frozen Chicken Fat Frozen Turkey Fat Shelf-Stable Beef Tallow Shelf-Stable Chicken Fat Flavors Spray Dried Beef Flavors Beef Extract Spray Dried Chicken Flavor Functional Proteins Dehydrated NATURAL Turkey Broth Dehydrated NATURAL Pork Stock ProtoGel [Hydrolyzed Gelatin for Flavor] Keep It Real: Real Ingredients. Real Results!
Traditional Meat Ingredients Spray-dried powders Frozen liquid and refrigerated paste High protein / low fat Contain no known allergens Soluble protein ingredients Application benefits - To enhance flavor - To improve labeling - To increase protein content
Functional Meat Ingredients Derived from meat and poultry sources / USDA approved NATURAL Product functionality: Water Holding Thickening Gelling Emulsifying Can be introduced through: Injection Mixing Product offerings: ProtoGel [Hydrolyzed Gelatin for Flavor] Natural Dehydrated Turkey Broth (DTB) Natural Dehydrated Pork Stock (DPS)
Proliant Dehydrated Pork Stock Product Overview Derived from pork tissue Protein: >85% Fat: <15% Minimally processed No known allergens / Non GMO USDA approved natural label Injectable fine powder White in color; mild pork / neutral flavor
Proliant Dehydrated Pork Stock Product Functionality Excellent water binding capacity (1:20) High gelling ability (start gelling at 1.5%) Forms stable and firm emulsions (1:20:20) Good thickening agent Good flavor carrier Unique cold gelling capability Improves texture and sliceability of meat products
Water-Binding Benefits Water Binding: 1:20 100.0 95.0 Cook Yield% 90.0 85.0 80.0 75.0 Meat Model System: Meat: 59% Water: 39.2% Salt: 1.5% Phosphate: 0.3% 70.0 Control 0.20% 0.35% 0.50% 0.75% Cook Yield 84.9 88.7 92.4 94.1 94.4 Moisture / Powder 18.7 21.4 18.3 12.6
Gelation & Emulsification Gel Formation: 10% Gel Emulsification: 1 : 10 : 10
Improved Product Texture & Sliceability Firmness (g) 450.0 400.0 350.0 300.0 250.0 200.0 150.0 100.0 50.0 0.0 Control P5505 ISP Starch A Starch B Kappa Iota Firmness 352.1 414.5 380.3 355.5 333.0 385.1 360.2 0.5% Level Meat Model System: Meat: 59% / Water: 39.2% / Salt: 1.5% / Phosphate: 0.3% Product Texture measured by TA-XT2 Texture Analyzer
Brine Retention Control: Pump - 12% Brine - 0.3% salt (in injected loin) Test: Pump - 12% Brine - 0.3% salt + 0.19% DPS (DPS 25C first, then < 5C) Pork Loin injected at Oklahoma State University on July 17, 2008. Photographs taken on July 23, 2008 [ 6 Days ]
Benefits of Proliant Meat Ingredients Clean & simple labeling Flavor enhancement USDA NATURAL High protein / Low fat Label improvement Water Removal No known allergens / GMO Free Product functionality - Yield improvement - Gelling & Emulsifying - Brine retention/purge reduction - Texture improvement
In Conclusion Keep It Real: Real Ingredients. Real Results!
Questions / Comments Proliant Meat Ingredients 2425 SE Oak Tree Court Ankeny, IA 50021 Phone: 515.289.5100 Toll Free: 800.369.2672 www.proliantmeatingredients.com Thank You for your Interest