New soya protein fibre aims to improve meat texture

22-Jun-2016 - Last updated on 23-Jun-2016 at 09:37 GMT

Superb: is said to offer nutritional benefits due to its fibre and protein content

A functional soya protein fibre developed to control moisture retention and improve texture in meat products was unveiled at last month’s IFFA show in Frankfurt, Germany.

Derived from the cell walls of the soya bean seed (cotyledon), Superb consists of a matrix of protein and insoluble fibre, which is claimed to offer increased water binding capabilities to enhance strength and flexibility, maintain texture and reduce cooking time.

Nutritional benefits

According to producer ADM, Superb also offers nutritional benefits thanks to having a minimum of 40% fibre and a 30% protein content.

The ingredient is a fine powder that hydrates quickly and is easy to incorporate into meat product systems, it claims.

‘Superior water binding’

“Superb’s superior water binding properties help manufacturers improve the quality of their products,” says Tim Symons, ADM sales director for meats and meals.

ADM also used IFFA to showcase carmine alternative colours for meat products, meat analogues and ready-meal applications.

The colourings are available in a number of shades and can be tailored for customers’ needs.