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Clean-Label Functional Poultry Systems
January 23, 2008
2 Min Read
Forces within the food industry have begun to drive more of a clean-label approach to product formulation. However, manufacturers are justifiably reluctant to sacrifice product quality in the name of a cleaner label. Therefore, demand for clean-label, functional ingredients and systems has increased across the industry.
All-natural Actobind® texture and binding systems from Advanced Food Systems, Inc. (AFS) improve cooked yields, reduce purge and facilitate a range of textures, from a naturally firm bite to moist and tender, in whole chicken breast filets, tenders or nuggets. And it does all this while maintaining a clean label and adhering to the general guidelines of major natural-foods retailers like Whole Foods.
Actobind texture and binding systems eliminate the need for modified food starches and phosphates. Each system is composed of native starch, gums and soy protein concentrate, which are listed accordingly on ingredient statements.
AFS can recommend a range of Actobind systems to match the functionality of customers existing products. Some options within the Actobind line include:
ANC-1, which enables high cook yield and juiciness while providing a natural cooked texture to chicken breast meat;
ANC-4 for high cook yield and firm, natural, juicy texture while providing excellent freeze/thaw stability similar to ANC-1, but delivering a firmer texture;
WA-10N, an allergen-free marinade system, enables a firm, natural, juicy texture with excellent cook yield and excellent freeze/thaw stability;
CB-3N provides high cook yield with the firmest texture and helps prevent sticking during cooking.
AFS carefully selects specific ingredients when developing the systems to provide maximum functionality and stability. Cooked yields are typically 100% or greater, based on green weight. The systems are typically either dry-blended with other ingredients or added to water before application. Formulators can easily combine Actobind all dry ingredient systemswith a variety of seasonings or flavors, which are then applied to the meats via marinating, tumbling or injection. Use levels typically range from 1.25% to 2.50% in the uncooked finished product.
The company can develop customized versions to meet customers specific texture and ingredient requests. Allergen-free options, without soy, also are available.
Advanced Food Systems, Inc.
21 Roosevelt Avenue
Somerset, NJ 08873
Phone: 732/873-6776
Fax: 732/873-4177
E-mail: [email protected]
Website: www.afsnj.com
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