Who brings anthocyanins, antioxidants and vitamins in a protein to the family dining table? No one. At the same time, who offers economics to a manufacturer utilizing this same special blend? Today, there is a meat inclusion alternative that satisfies both and is a pioneering breakthrough. For the economically savvy manufacturer looking for a meat inclusion that provides an effective way to manage the bottom line and yet satisfies a health conscious public can now look to BLENDit which provides an innovative formulation alternative to combat the unfavorable media attention in the meat inclusion market.
BLENDit is all natural with no chemical, synthetic or artificial flavors and has, what some might consider, surprising results. According to Michigan State University, when BLENDit is added to beef, the shelf life is extended. In 1995, these findings were published in the Journal of Agricultural and Food Chemistry. In addition, the finished product has increased yield, is gluten free, and provides added food safety.