Roquette-Food-Savoury-CONCEPT-Improve the Yield and Texture of Burgers

SAVOURY SOLUTIONS

 Improve the yield and texture

of burgers while  preserving  pre serving their taste IMPROVED  JUIC  JU ICIN INES ESSS

WATER RELEASE REL EASE IS LIMITED OVER COOKING

10 TO 25% MEAT SUBSTITUTION

NUTRALYS® T65M

P E A F I B E R I 50 M

 Improve the yield and texture of burgers while preserving their taste SAVOURY SOLUTIONS

THE RECIPE �BURGER MEAT�

KEY FACTS

LIST OF INGREDIENTS

PEA FIBER I50M

10% meat substitution

25% meat substitution

Detailed recipe: VP49

Detailed recipe: VP48

• Rich in insoluble internal bre • Water-retention in cold water and over cooking • Gelling properties • Emulsifying properties • White easy owing powder with neutral taste

• Beef meat (20% fat) ..................99.4% • Pea Fiber I50M...........................0% • NUTRALYS® T65M .................... 0%

NUTRALYS® T65M

• Water .......................................... 0% ............ 8.4% ................ 19.4% • Salt/Pepper ................................ 0.5/0.1% ............ 0.5/0.1% ............. 0.5/0.1%

• Texturized pea protein (65% protein on DS) • For partial meat substitution • For total meat substitution (e.g.: vegetarian foods)

Both products are: • Food ingredients • Not major allergens • Gluten-free, GMO-free, Kosher and Halal certied

Control

YIELD

............ 90% ............ 1% ............ 0%

Control

................ 75% ................ 1% ................ 4%

VP49

VP48

• Yield (weight aer cooking / weight before cooking)*100 ......81.2 .................... 80.4 ..................... 84.2 • Technological yield (weight aer cooking / raw meat weight)*100 ...............82.9 .................... 89.8 ..................... 114.6

KEY BENEFITS FOR BURGER MEAT

NUTRALYS® T65M Functional

• Meat extender • Fibrous texture and bite • Hydration with water recipe

Nutritional

• Fat reduction induced by the meat substitution

Sensory

• No compromise on taste

PEA FIBER I50M • Unique clean-label texturizing solution • Multifunctional ingredient (gelling, water retention properties)

• Neutral taste • Contributes to juiciness

Roquette oers a range of pea proteins for meat extension: NUTRALYS® T65M, NUTRALYS® F85M isolate.

LABELLING

NUTRITION FACTS (per 100g dry mix)

Beef meat, water,

• Energy (kcal) .................................................................. 302 ............279 .......... 242 • Protein (g) ...................................................................... 20.6 ............18.9 .......... 18.2 • Carbohydrate (g)............................................................ 0 ............0.2 .......... 1.2 • Fat (g) ............................................................................. 24.5 ............22.4 .......... 18.1 • Fibre (g) .......................................................................... 0 ............0.7 .......... 0.8 • Sodium (mg) .................................................................. 1022 ...........960 .......... 829

pea protein, pea bre, salt

NUTRITIONAL & TECHNOLOGICAL FOOD SOLUTIONS

www.roquette-food.com

Control

VP49

VP48

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