Solbar to introduce two meat ingredients
BakingBusiness.com, Nov. 14, 2011
by Keith Nunes

ASHDOD, ISRAEL — The soy ingredients company Solbar is introducing two soy-based products to add value to processed meat products. The new products will officially be introduced at Food Ingredients Europe, which will be held Nov. 29 – Dec. 1 in Paris.

Solbar Q 932 is an isolated soy protein designed to support protein-enhancement systems applied in whole muscle meat products. The new ingredient features low viscosity, high dispersability, bland flavor and a pale color, according to the company. It may be used in hams, turkey, chicken breasts or other muscle-based products.

Solcon S-210 is a functional soy protein concentrate for emulsified and comminuted cured meats, poultry and fish. The company said Solcon S-210 contributes emulsification and gelling properties to comminuted meat products and meat analogs.

“This emphasizes the importance of the meat-processing industry to Solbar,” said Hadas Richter, research and development manager. “The meat processing industry is a traditional soy protein consumer and has always occupied an important position to Solbar’s global operations. We’ve made it a point to provide innovative solutions to help make meat processors’ offerings healthier and cost-effective.”

Headquartered in Israel, Solbar has a U.S. office in St. Paul, Minn.