Download Soy Protein and Formulated Meat Products (Cabi Publishing) by Henk W. Hoogenkamp PDF

By Henk W. Hoogenkamp

Soy-based meals characterize a turning out to be zone in modern foodstuff markets. they have a tendency to be low in fats and excessive in protein and total dietary caliber. Soy protein deals a large spectrum of performance and is now a key portion of many processed meat products.This ebook offers an authoritative evaluation of soy protein technological know-how and know-how, really on the subject of meat formulations. those themes are relating to the most important matters that face shoppers and brands, together with fit existence, nutrition protection and industry dynamics. One key characteristic of the booklet is the massive variety of tables supplying formulations for a number items, together with emulsified meats, sausage, pate, fowl- and different meat-based meals. the writer has great adventure in and is a pioneer of using soy proteins, of the idea that of 'lifestyle meals' and of the becoming effect of vegetarian nutrients personal tastes.

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Extra resources for Soy Protein and Formulated Meat Products (Cabi Publishing)

Sample text

Yet, the demand for new culinary experiences will open up potential adventures with ethnic foods and/or cross-cultural foods. For example, ethnic mixing will promote the creation of hybrid cuisine. Value will continue to be an important parameter in the consumer’s decision where to spend food money. Restaurants will offer more food than is strictly necessary at relatively decreasing prices. The latter will narrow the gap between the costs of eating out versus eating meals cooked from scratch at home.

Supplier consolidation of strategic functional ingredient companies experiencing increased needs for convenience solutions, ultimately will shift focus from single ingredient delivery to total product solutions. 1. Applications where functional soy proteins can be used. qxd 2/11/04 9:10 am Page 21 Soy Protein Paradigms and Dynamics Together with improvements in meat processing technology, meat-free opportunities will evolve to the point of mass distribution. To capture future meat analogue market opportunities, creative and multifunctional teams need to be put into place.

Purchasing decisions will be influenced by free sampling, recommendations and many pleasant food attributes, such as colour, appearance and smell. Based on emerging trends, it can be expected that choices at the food counter in the grocery store will be better, while prices will be competitive. It is only logical that as food retailers start to emphasize home meal replacement departments, they simultaneously will de-emphasize the traditional grocery elements. The move towards home meal replacement concepts to create signature dishes will also increase pressure for branded products.

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