Worldwide consumption of fresh meat has grown 3% year-on-year (YOY) over the last five years, with consumption set to increase further in the coming years, experts have said. This growing demand for meat has also spurred the flavour markets, and organisers of IFFA have said that, since meat products have always contained spices and condiments, the mood among ingredient suppliers is also positive.
“These manufacturers are important partners in both artisan and industrial meat processing,” the organisers said. “At the same time, they do not see themselves only as suppliers of products, but as suppliers of information and knowledge, too.”
Although there has been a rise in demand for spices and flavourings, which is linked with the economic development of countries and the price of raw materials, meat additives have also seen a rise in interest. As such, several companies at IFFA will be demonstrating techniques in which to incorporate various proteins and preservatives into meat and meat products.
The Archer Daniels Midland Company (ADM), plans to demonstrate “novel ways” of incorporating functional soya proteins into meat products at IFFA this year. The company said its product was already popular with sausage, burger and kebab manufacturers, but its soya protein can be used in a wider variety of meat items.
ADM technical director Steve Mott explained that research into the uses of functional soya proteins was still continuing and ADM’s technical experts were always developing ways for processors to use its product. “In response to consumer demand, dried sausage and rotisserie chicken applications have been the focus of our innovation efforts, and we look forward to working with our customers to extend their product ranges and help them gain market share,” he said.
“Today’s consumers demand quality and value, and we offer innovative solutions that work within the cost constraints manufacturers face, particularly in the Middle East and Africa.”
Meanwhile, global protein manufacturer BHJ Ingredients will be launching a new functional chicken protein at IFFA. BHJ claimed the protein was a “world first” and would have particular appeal to global poultry and chicken processors looking to add value and save on recipe costs without compromise.
CEO and president of the company Asger S Jacobsen said: “Following worldwide demand for a functional chicken protein, we are confident there is a real appetite for our latest product innovation. This is why we are expecting to receive a tremendous response at IFFA.”