Protein Management is an overlooked opportunity for retaining flavor. ICL Food Specialties is a leading technology resource for ingredient systems that manage protein more effectively with the more challenging safety requirements.
ICL’s highly skilled application experts understand the delicate art of product formulation and work in partnership with customers to create innovations that satisfy ever-changing market and consumer trends. Ingredient systems can be complex and are often times reliant upon other complementary products to deliver the best results.
With great ingredients and processing techniques, ICL believes meat and poultry processors can stay on-trend—without having to sacrifice taste, texture or stability. In fact, ICL invited manufacturers the company’s booth at the International Production & Processing Expo (IPPE), January 26-28, 2015, at the Georgia World Congress Center in Atlanta, Georgia.
“IPPE is the leading poultry event in North America, and the ICL Food Specialties team is looking forward to demonstrating new application innovations that provide operational processing advantages to meet the ever-changing requirements of today’s meat and poultry,” says Jim Anderson, Regional Market Segment Leader, North America – Meat, Poultry, Seafood. “We have completed extensive research with new technologies for a variety of meat and poultry applications that deliver improved yield and flavor by managing proteins more effectively throughout the process.”
ICL hosted visitors at BOOTH B7245 and its chefs sampled an Asian-inspired chicken stir-fry with Udon noodles. ICL featured new functional ingredients in this flavorful dish including:
Asian Chicken Marinade:
• TARI® COMBI CP 4 - A unique system that delivers succulence at higher processing temperatures, ideal for multiple thermalizations and extended hold times. It’s specially formulated to perform in products with higher cook temperatures. (175° - 195° F.)
• BRIFISOL® 750 - A highly soluble phosphate system ideal for reduced sodium applications that delivers a clean flavor and optimum yields under more challenging operational conditions.
• Salona® - A low sodium natural sea salt derived from minerals that are sustainably sourced directly from the Dead Sea. Delivers flavor enhancement and sodium reduction with a 25-50% replacement of sodium chloride.
Noodles:
• Mianjia® 400 - Adds improved texture retention to noodles for superior mouthfeel. To learn more about ICL Food Specialties before the show, visit www.iclfood.com.
About ICL Food Specialties
ICL Food Specialties offers a diverse portfolio of functional ingredients and extensive application experience. The ICL Food Specialties team has the expertise that inspires customers to innovate faster by selecting the right ingredients for function earlier in the development cycle. To learn more about how ICL Food Specialties’ market- and trend-focused experts can help you tailor a formulation without sacrificing taste, contact us at food@icl-group.com or www.iclfood.com. Follow ICL FOOD SPECIALTIES on LINKEDIN.
The company employs approximately 14,000 people worldwide, and its sales in 2014 totaled US $6.1 billion. For more information, visit the company's website at www.icl-group.com.
Salona and Mianjia are registered trademarks of ICL Performance Products. BRIFISOL and TARI are registered trademarks of BK Giulini GmbH. ©2016 ICL Food Specialties. A division of ICL Performance Products LP.
