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Trends & Insights

5 ways to turn bacon into a better business

Here are 5 relevant techniques explaining how you can make bacon even more delicious for consumers and more convenient and cost-effective for you as a bacon producer.
Pod Image Bacon UK 800X600
Pod Image Bacon UK 800X600

Better for manufacturer and consumer

When bacon is heated, fat melts and sugars react with amino acids in a unique chemical reaction creating irresistible aroma compounds that make your mouth water. In addition to the appealing texture, crunch and crispness, these sweet, buttery, and salty flavors are the reasons why so many people love bacon.

Here are 5 relevant techniques explaining how you can make bacon even more delicious for consumers and more convenient and cost-effective for you as a bacon producer.

1. Improved sliceability means reduced waste

Injection of a high-functional pork protein like ScanPro™ HI Premium into slab bacon will help deliver the desired texture and provide the perfect cohesion for optimising sliceability.
The improved sliceability translates into reduced waste as you can create more perfect strips from each slab.
Adding ScanPro™ HI Premium will ultimately help you create thinner and more uniform slices, while getting the most out of your raw materials.

2. Yield increase and drip loss reduction

ScanPro™ HI Premium can help you achieve increased extension rates while maintaining or even enhancing the overall quality of the product.
Some added benefits include superior gelling properties and the best water-binding capacity in the range. For you this is important as it can help you achieve higher yields without compromising on taste and texture.

3. Reduce cooking loss by up to 10 %

Highly functional ScanPro™ HI Premium is basically collagen, which means it retains water chemically through a protein matrix. Due to the physical form of the protein matrix, it swells on contact with water and blocks the exit of moisture (and fat) from the system contributing to a reduction in cooking loss.

ScanPro™ HI Premium can reduce cooking loss by as much as 10 %, depending on the meat quality, the extension level, and the processing parameters.

4. Improved cohesion and less purge

In essence proteins are used in bacon due to their excellent functional properties. The water-holding capacity of proteins allows you to reduce purge in the packaging.
In bacon ScanPro™ HI Premium ensures an improved cohesion between fat and meat layers while preventing syneresis. Retaining the liquid inside the meat ensures an appealing appearance when your bacon is presented in the meat counter.

5. Clean label ingredient

With the addition of ScanPro™, the labelling requirement would be ‘natural flavour’. Clean label rules seem like an ever-revolving target, but some conditions remain the same. Modern consumers go for simplicity and the unpretentious stating of what is not included e.g. No artificial colours, Non-GMO, No gluten, No allergens, No MSG, etc.

We have you covered

Functional solutions like proteins and hydrocolloids work well for manufacturers who are looking to reformulate with 100 % natural healthier alternatives. There are many benefits to using animal-based ingredients that most regulations regard as adding real meat to meat products.

Essentia manufacturers a unique selection of meat, skin, bone, blood, and insect raw materials that are used to bring the best of nature directly into your formulation. To find out more about our various solutions, or to make enquiries about co-creating with our experts, kindly reach out to a representative near you.