Meat&Poultry - September 2011 - 58

INGREDIENT ESSENTIALS • ADVERTORIAL

What’s in a name?
Fiber has widely known health benefits. Consumers are now searching products for the word fiber and scouring nutritional labels for increased amounts of fiber. However, USDA labeling requirements do not allow for the word fiber to be used in ingredient statements on meat and poultry products. Because of this restriction, SunOpta fiber ingredients must be listed as isolated oat, soy or pea product or modified oat, soy or pea product in ingredient statements. “Even with USDA labeling restrictions, consumers will find an increase in the amount of fiber listed on the nutrition facts panel of products containing SunOpta fiber ingredients,” McColl said. “There also might be a reduction of fat or calories in some meat products with added fiber which consumers will also find appealing.” Fibers are ideal additions to any meat and poultry product that’s currently allowed to contain binders. “The fiber can replace the existing binders and as a result might help to simplify the product label, which is another consumer benefit,” Peterson said. “The meat industry is becoming increasingly more familiar with the use and benefits of adding fiber to meat,” she added. “But there are still those who have never thought about the option and need to be educated on what’s available and the specifics of how to add these supplemental ingredients.” All SunOpta fiber ingredients are extremely easy to incorporate into meat products, she added. The oat, pea and soy fibers are all dry products that can be added easily to spice mixtures before combining with meats or added directly to the meat and then mixed in. Peterson also pointed out that the fibers are very stable in high temperatures and that high shear won’t destroy the functionality of the ingredients.

Finding a formula
Even though fiber can be easily added to a variety of meat and poultry products, there is a process to finding the perfect formula. “It’s important for our technical team to meet with meat and poultry processors to learn about their product and to explain more about ours,” Peterson said. Technical presentations to new customers start by explaining and demonstrating the water holding and oil holding properties of the fibers. This is followed by specific examples of how different SunOpta formulations can work with the customer’s existing products and how fiber additions could result in yield increases and, most likely, cost savings, Peterson explained. “We will actually let the customer taste the product to show how it will taste after one of our fiber ingredients is added to the formulation,” she said. “This step is crucial to demonstrate how the flavor of meat products won’t change with added fiber.” SunOpta’s in-house laboratory facilities are ideal for product development although the company’s technical experts will also travel offsite to manufacturing facilities to work with new clients on product development and reformulation. “Meat and poultry processors will find there are a lot of benefits to adding fiber to their products,” Peterson said. “We can deliver functional and nutritional benefits to meat and poultry products and hopefully some cost-saving benefits as well.” Meat and poultry processors wanting more information on SunOpta oat, soy or pea fibers can phone SunOpta Ingredients Customer Service at (781) 276-5141 or email ingredients@sunopta.com.

Product options
SunOpta offers a variety of fiber ingredients that all can be incorporated into meat products. Which fiber is best will depend on the product itself and the manufacturer’s label requirements, specifically when it comes to potential allergen concerns. SunOpta Ingredients Group is the world’s largest producer of oat fiber for the food industry. “Our Canadian Harvest® Oat Fibers are very versatile ingredients that can enhance food and beverage products by providing additional nutritional and functional benefits,” said Liz McColl, senior applications specialist for SunOpta. There are three types of oat fiber recommended for use with meat products – 610, 770 and 780. Differences include fiber content and water holding percentage. SunOpta sales and technical staff work closely with new customers to determine the right fiber for the specific product application. Also available to meat and poultry processors are SunOpta soy fibers and pea fibers. Each provides higher yields when incorporated into various meat and poultry products. SunOpta® Pea Fiber 300 is a fine powder obtained from yellow pea hulls with a smooth mouthfeel and bland flavor. Pea fiber is non-GMO, gluten-free and contains at least 90% dietary fiber. Its moisture binding properties provide improved shelf life in baked goods and higher yields in meat systems. SunOpta® Organic Soy Fiber P-710 is a unique combination of fiber and protein. The fiber is derived from whole, non-GMO soy beans. The ingredient can increase yield in meat products and replace more costly soy protein ingredients.

SunOpta Ingredients Group 100 Apollo Drive Chelmsford, MA 01824 Phone: (800) 353-6782 www.sunopta.com/ingredients

http://www.sunopta.com/ingredients

Meat&Poultry - September 2011

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