Who brings anthocyanins, antioxidants and vitamins in a protein to the family dining table? No one. At the same time, who offers economics to a manufacturer utilizing this same special blend? Today, there is a meat inclusion alternative that satisfies both and is a pioneering breakthrough. For the economically savvy manufacturer looking for a meat inclusion that provides an effective way to manage the bottom line and yet satisfies a health conscious public can now look to BLENDit which provides an innovative formulation alternative to combat the unfavorable media attention in the meat inclusion market.
BLENDit is all natural with no chemical, synthetic or artificial flavors and has, what some might consider, surprising results. According to Michigan State University, when BLENDit is added to beef, the shelf life is extended. In 1995, these findings were published in the Journal of Agricultural and Food Chemistry. In addition, the finished product has increased yield, is gluten free, and provides added food safety.
BLENDit enhances the meat fiber and protein bind. It coats fat for a more robust flavor improving juiciness, taste, tenderness, is easier to digest, has no warmed-over flavor (think reheated in microwave) and is packed with antioxidants and vitamins.
BLENDit is USDA and Child Nutrition (CN) label-approved and works to create a functional food with a much higher nutritional value without altering the taste of the meat. It provides numerous benefits to the manufacturer and the consumer, as demonstrated by its participation in the school food lunch program in 18 states since 1988. As the focus on improved school lunch nutrition continues to be in the national spotlight, BLENDit has a long history of nutrition and scores of school-age fans. BLENDit is not only needed, but demanded of the food children consume at school.
Ray Pleva, of Pleva International Inc., created the patented BLENDit. Pleva is a butcher of 50 years and has 25 years of experience developing and using BLENDit as a specialty formulation with all natural ingredients in a variety of meat products and now touts over 50 formulations. National exposure has followed Pleva along his creative path to finding ways to utilize cherries in beef, pork, poultry, lamb, emu, pizza toppings, taco meat, meatball, meatloaf and sausages. Pleva has made appearances on Oprah Winfrey, CNN, and Tim Allen’s Home Improvement with his various formulations and has left fans asking for more.
Pleva consults with meat manufacturers across the country, visiting meat plants, processors, fast food, retail, and food service companies to assist them in improving current products or creating line extensions with his BLENDit formulas. To find out more about this breakthrough technology, visit our website at www.plevainternational.com
Learn more about BLENDit on YouTube: http://www.youtube.com/user/plevainternational.
