Ingredion improves meat yield with new starch

The Novation ​Uno 190 starch enables meat manufacturers to improve yield by up to 20%, according to the company.

Designed for processed meats, chicken nuggets and ready meals that include meat, the functional potato starch improves the manufacturing process by increasing water binding for a firmer and juicier texture, said the firm.

Novation​Uno 190 starch also reduces moisture loss in vacuum-packed products to ensure less water is released following refrigerated storage, which enhances succulence and texture stability over shelf-life, it added. 

“For cost-sensitive applications such as processed meats and ready meals, delivering the firmness, chew and, importantly, the flavour that consumers love in meats, has long proved a significant challenge for formulators​,” explained Davy Luyten, marketing manager at Ingredion EMEA. “With label claims increasingly key in purchasing decisions, manufacturers are also under pressure to ensure their products have consistent quality along with nutritional and clean-label benefits to stand out from the crowd​.

“Our new clean-label texturiser is an affordable way to bridge the gap between native potato and other starch solutions currently available on the market. It gives improved processability and increases yields while maintaining the meaty taste, structure and texture consumers want​.”

Tests across several products carried out by Ingredion revealed that Novation Uno 190 starch can operate at lower temperatures to ensure a juicy and flavourful bite even in applications cooked at lower meat core temperatures around 65°C to 75°C.

Novation Uno 190 starch joins Ingredion’s portfolio of over 25 functional native clean-label starches, which enable food producers to formulate on-trend, clean-label products.