Value Summary Maintain quality and provide margin potential. This contributes to profitability and value through the supply chain in savings per pound, more product to sell, and more efficient raw material use. Ensure eating quality. Improve finished product tolerance. Improve nutritional profiles.
Inclusion allows processors the option to reduce fat content in finished products.
Improves process control, cold setting meat mix viscosity, and maintains forming characteristics. Provides meat-like texture and appearance. Ensures structure, cohesion and uniformity. Provides a high quality protein source comparable in nutritional value to lean meat, milk and egg protein, with no cholesterol and virtually no fat. Inclusion allows development of controlled fat levels and capitalizes on consumer attitudes that meat products which include soy protein are lower in fat and better for you.