ew ‘with added water’ rules being implemented later this year, meat protein manufacturer BHJ Ingredients UK is introducing SCANPRO HI 95, a new, high functional pork protein ingredient to improve bacon.The new rules open the doors for producers to introduce bacon with a higher water content, explains Tom Cooke, BHJ’s regional director North West Europe.
“We recognise that new FIR (Food Information for Consumers) rules on ‘with added water’ labelling coming into force this December will bring yet more challenges for bacon producers and SCANPRO HI 95 can be part of the solution.
“Our new, totally natural SCANPRO HI 95 is specifically designed to help their bacon stand out as a quality product.”
BHJ’s SCANPRO HI 95 is a 100 per cent natural and e-number free pork ingredient for any raw, cooked and smoked bacon application.
Importantly, it has been proven to enable increased pump without any shelf-life issues and to maintain the quality of the bacon.
Equally, it is proven to improve fat and meat cohesion and slicing yields, and act as an effective alternative to phosphate.
With over 40 years’ experience, BHJ is the UK leader in functional proteins for meat manufacturers.
BHJ’s wide-ranging product portfolio provides applications for a comprehensive range of meat products delivering values such as enhancing product quality and reducing formulation costs, helping customers boost their competitive advantage.
BHJ’s SCANPRO™ and DRINDE™ functional protein ingredients are developed to be used in combination with, or as an alternative to other ingredients and raw materials, delivering many values such as product quality enhancement and recipe cost savings.
