Making meat production more profitable
(Posted on 21/06/17)
Rising populations, ethical eating, carbon conscious farming … there are multiple factors putting pressure on global meat production today.
In the UK, meat is a particularly volatile market. We’re eating double the worldwide average, but we’re also experiencing a mega trend towards healthier eating. Consumers are seeking out leaner meat and experimenting with alternative diets such as flexitarian or reducatarian. Therefore, food producers are looking at all sorts of ways to make meat supply more flexible and more sustainable.
One long-term example is ‘Lab-grown’ meat. This involves taking cells from an animal and growing them into muscle cells in a laboratory. However, consumer reaction and long-lead times remain massive barriers to this form of meat production.
Consequently, meat producers searching for fat reduction, improved production processes and higher profits are sourcing alternative substances that can combine with meat to create attractive and cost-effective products.
Plant proteins and fibre are popular for this method, as is MeatBlock H590 – a Denico Food Ingredients texturizing solution sold by Cornelius.
MeatBlock H590 is a combination of emulsifiying, thickening and stabilizing ingredients that are safe to eat and freeze and are not genetically modified.
Initially developed for sausages, MeatBlock H590 can be used to replace meat at between 5% and 15% volume in emulsified products such as burgers, meatballs and kebabs. The result is a lower meat content and large cost reduction. Improved texture, water holding and higher meat-binding properties are additional benefits.
With meat set to remain on the menu for generations to come, it’s no wonder food producers want new methods to ensure they can satisfy changing appetites. We’re happy to be supporting the market with innovative solutions that make meat a more sustainable choice.