Broth & Extracts

How it works?

Natural extracts and broths are produced using biotechnology from low-value food-grade raw materials generated at meat and poultry processing facilities after manual and mechanical deboning processes. These include meat trimmings, offcuts, and bone residue (meal).

Refined processing parameters and biotechnological solutions enable the production of extracts and broths with broad functionality, high biological value (containing 4–5% complete animal protein), and excellent consumer properties.

Broth produced through enzymatic extraction is processed under mild conditions, preserving the full biological properties of animal protein & at much lower cost in comparison with traditional methods

Applications

• Meat & Poultry processing

• Food concentrates

• Fast food

• HORECA

• Liquid and wet pet food

• Feed additives for pets and certain categories of livestock

What's the output?

Deep poultry processing (per 1 tonne of meat-bone residue)

Two tonnes of extract contain 80 kilograms of protein hydrolysate in dry weight equivalent. Final product will require approximately 4kg per ton of raw material

• Meat-bone residue after MDM production - 1 tonne (18-20% protein)

• Broth - 2 tonnes (+/- 10%; 4.5% total solids, 4% protein)

• Fat - 0.05 tonnes (+/- 5%)

Two tonnes of liquid meat extract can serve as a protein-rich base for brines used in the injection or tumbling of up to 20 tonnes of raw meat and poultry, including deli products, cooked and smoked meats, as well as in minced formulations for sausages, patties and other processed meat products

Advantages

• Generates 3.5x more protein than conventional technologies

• Enhances the quality of meat and seafood products

• Improves juiciness, firming texture

• Enriches flavour and aroma profiles

• Natural alternative to artificial additives

• Boosts the nutritional and biological value

• Contributes to higher yields

• Lowers the cost

Process flow example

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