Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.
Our objective was to examine shelf stability, water loss during cooking and consumer sensory characteristics of beef patties with no added binder (Control), soy flour (TVP) or dry potato extracts.
Maple Leaf Foods Inc. announced that it has entered into a definitive agreement to sell its potato processing facility in Lethbridge, Alberta to Cavendish Farms.
American Key Food Products has introduced to the North American market a line of GMO-free potato-based maltodextrins, manufactured by Emsland Group under the Kyrosan brand name.
