It may be possible soon due to science, as protein producers use gums, fibers and starches to add health benefits and taste to their products. Cargill, for one, has recently developed a beef hot dog prototype with 50 percent less saturated fats and sodium, as well as a cost-effective, reduced fat mini-burger.
“With the rising meat input costs and our meat plants ‘living and dying by their yields,’ the use of non-meat ingredients can be used to extend product, offset rising costs and improve product yields,” says Tom Katen, technical service specialist-meats, Cargill Texturizing Solutions, Wayzata, Minn. “Tie this into the consumer demand for ‘better for you products’ with lower sodium and fat, and there is demand for reformulation of processed meat products.”