Keeping It Real …
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
To stay true to one's self; Being truthful, honest, To resist the temptation and being yourself to be fake
To Be Cool
The unvarnished truth. To not inhibit yourself or To be authentic 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
Value-Added Animal Products 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 Fats
Spray Dried NATURAL Beef Stock Frozen Beef Tallow Hydrolyzed Beef Stock Frozen Chicken Fat Spray Dried NATURAL Pork Stock Frozen Turkey Fat Spray Dried NATURAL Chicken Broth Shelf-Stable Beef Tallow Spray Dried NATURAL Turkey Broth Shelf-Stable Chicken Fat Frozen Chicken Broth Frozen Beef Stock Beef Broth Paste Chicken Broth Paste
Flavors Functional Proteins
Spray Dried Beef Flavors Dehydrated NATURAL Turkey Broth Beef Extract Dehydrated NATURAL Pork Stock Spray Dried Chicken Flavor 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
90.0
85.0 Meat Model System: Cook Yield% Meat: 59% 80.0 Water: 39.2% Salt: 1.5% 75.0 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
450.0 400.0 350.0 300.0 250.0 200.0 150.0 Firmness (g) Firmness 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: Test: Pump - 12% Pump - 12% Brine - 0.3% salt (in injected loin) 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