{"id":4177,"date":"2025-06-17T08:58:17","date_gmt":"2025-06-17T08:58:17","guid":{"rendered":"https:\/\/www.molendum.com\/?p=4177"},"modified":"2025-06-17T09:05:09","modified_gmt":"2025-06-17T09:05:09","slug":"the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise","status":"publish","type":"post","link":"https:\/\/www.molendum.com\/en\/future-food-industry\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise\/","title":{"rendered":"The new era of processed meats: ingredients for innovation and surprise"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Did you know that not all <strong>hamburgers<\/strong> are the same? Although Spanish law, with its Royal Decree 474\/2014 of 13 June, defines a hamburger as something simple (minced meat with salt, spices and little else), there is a category called \u2018<strong>burger meat<\/strong>\u2019 that gives us much more freedom. Imagine a fresh product made with minced meat and other ingredients, even additives! To be \u2018burger meat\u2019, it has to contain at least 4% cereals or vegetables, or a mixture of both. This opens up a world of possibilities for innovation in meat products, from minced meat to burgers or burgers that include plant-based ingredients.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"950\" height=\"640\" src=\"https:\/\/www.molendum.com\/wp-content\/uploads\/2025\/06\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise-2.jpg\" alt=\"The new era of processed meats: ingredients for innovation and surprise 1\" class=\"wp-image-4178\" srcset=\"https:\/\/www.molendum.com\/wp-content\/uploads\/2025\/06\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise-2.jpg 950w, https:\/\/www.molendum.com\/wp-content\/uploads\/2025\/06\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise-2-300x202.jpg 300w, https:\/\/www.molendum.com\/wp-content\/uploads\/2025\/06\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise-2-768x517.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">At Molendum Ingredients we have developed <a href=\"https:\/\/www.molendum.com\/food-industry-ingredients\/texturized\/\" target=\"_blank\" rel=\"noreferrer noopener\">texturisers<\/a> from cereals and pulses such as <a href=\"\/en?categorias=texturized-white-corn\" target=\"_blank\" rel=\"noreferrer noopener\">white maize<\/a>, <a href=\"\/en?categorias=texturized-rice\" target=\"_blank\" rel=\"noreferrer noopener\">rice<\/a> or <a href=\"\/en?categorias=texturized-pea\" target=\"_blank\" rel=\"noreferrer noopener\">whole yellow peas<\/a>. When you add them to your meat formulations, you can greatly improve the final product! This is thanks to an extrusion process: the raw material undergoes a thermal and mechanical treatment that causes the starch to gelatinise. This gelatinisation of the starch gives very special characteristics to the expanded product we obtain. For example, this gelatinised starch has an incredible capacity to retain water, which helps you to improve the yield of your meat doughs. In addition, using our texturisers <strong>can even fully or partially replace other starches or hydrocolloids<\/strong>, thus reducing the cost of your final formulation.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"950\" height=\"640\" src=\"https:\/\/www.molendum.com\/wp-content\/uploads\/2025\/06\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise-3.jpg\" alt=\"The new era of processed meats: ingredients for innovation and surprise 3\" class=\"wp-image-4180\" srcset=\"https:\/\/www.molendum.com\/wp-content\/uploads\/2025\/06\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise-3.jpg 950w, https:\/\/www.molendum.com\/wp-content\/uploads\/2025\/06\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise-3-300x202.jpg 300w, https:\/\/www.molendum.com\/wp-content\/uploads\/2025\/06\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise-3-768x517.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n<h3>Improvements that are noticeable: from the dough to the plate!<\/h3>\n\n\n<p class=\"wp-block-paragraph\">The way our texturiser interacts with the water in the meat mass is key. It allows coarsely minced products to maintain good cohesion during kneading, without the mixture becoming sticky. Best of all, <strong>thanks to the characteristics given by the extrusion process, the dough does not get \u2018dirty\u2019, as the texturiser keeps its shape and does not dissolve with the water in the mix<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But the advantages don&#8217;t stop at processing. <strong>The use of our texturised products also improves the way the product is cooked<\/strong>. The end result does not lose its original shape, it does not shrink and you avoid the appearance of those liquids (exudates), which means no reduction in yield and a juicy product after cooking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finally, all these improvements in the processing of the meat product are also noticeable in the <strong>consumer&#8217;s perception<\/strong>. When the product is cooked, it has a good cut, an excellent bite and texture, its flavour is not affected, it is a juicy product and, very importantly, it does not leave that annoying gritty sensation in the mouth after chewing! And as an extra, in products that you are going to freeze before consumption, the greater retention of moisture by our texturising improves the stability of the product both before and after this preservation process.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Did you know that not all hamburgers are the same? Although Spanish law, with its Royal Decree 474\/2014 of 13 June, defines a hamburger as something simple (minced meat with [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/www.molendum.com\/en\/future-food-industry\/the-new-era-of-processed-meats-ingredients-for-innovation-and-surprise\/\">Read More&#8230;<span class=\"screen-reader-text\"> from The new era of processed meats: ingredients for innovation and surprise<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":4182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[114,113],"tags":[],"class_list":["post-4177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-future-food-industry","category-legume-protein-applications"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The new era of processed meats: ingredients for innovation and surprise<\/title>\n<meta name=\"description\" content=\"Innovative texturisers from Molendum Ingredients revolutionise processed meat. 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