innovating in meat blends

Transcription

1 innovating in meat blends

2 High quality blends for the meat industry

3 Premium Ingredients and Doscadesa have integrated their range of meat products in one single company, Newmeat Co. Both companies have a long history of formulations and food powder blends production. They both put their knowledge and wide experience at your disposal to produce high quality food powder blends for the meat industry. Newmeat Co. provides fair offers, meeting the highest standards of food safety, and always striving for the lowest price per kilo with minimal financial and operational risks. INGREDIENTS

4 Tailored Solutions Powder products: blends, aromas, stabilizers, etc Customized formulas to improve product functionality. Customer formulations and/or ingredients improvement with new raw materials in order to reduce and increase functionality. Our knowledge at your disposal We not only provide formulations but also support during the whole process, applying and adapting the formulation to your specific product and production methods. For this purpose, we offer: Customized technical advice for our customers at their facilities. Personal and individual training at our facilities. Quality Certifications Both Doscadesa and Premium Ingredients hold food safety and quality international certifications to ensure the quality of our products and services.

5 As part of Blendhub Corp., Newmeat Co. offers formulations divided into three categories: Their formula Our formula Premium Ingredients and Doscadesa have been developing their own formulations for more than 75 years. Your formula We optimize the formulations of our customers in a transparent way. Thanks to allfoodexperts, a worldwide open innovation platform with more than 1,000 food experts, Newmeat Co. offers access to all kinds of formulations for different food and beverage categories. Food powder blends ANYWHERE All these formulations can be produced anywhere in the world, and anywhere in the agrifood value chain. Using our modular and portable powder blending factory PPB wherever it is more convenient for the customer, whether closer to the raw materials or to the final product. The PPB factory guarantees the highest standards of food safety and the lowest price per kilo for specific formulations, minimizing financial and operational risks.

6 Products Fresh products > p.5 Fresh sausage / Breakfast Sausage Burger meat Fresh Chorizo Merguez Texturizers Functional bases Preservatives Pickled / Marinated Products > p.7 Pork Loin / Ribs Chicken breasts / wings / thighs Moorish Kebabs Kebab Stabilizers Functional Bases Preservatives Dried /cured products > p.9 Chorizo Pepperoni Salchichon (Dried / cured sausage) Salami Longaniza (Dried / cured sausage) Chistorra Fuet Pork loin Sobrasada Ham / shoulder / dried beef Bacon Texturizers Functional Bases Preservatives / Nitrifiers Cooked Products > p.12 Cooked Ham Wieners Balogna / chopped / galantines / luncheon meats Cooked salami Cooked pepperoni Rotti / roast Beef / pastrami / corned beef Paté / foie gras Bacon Pork Loin Blood sausage / butifarra / morcon / fillings Stabilizers and proteins for cooked injected meat Stabilizers for emulsified meat Functional bases Preservatives / Nitrifiers Brines > p.15 Brines for poultry meat Brines for pork / beef Functional bases Preservatives Reconstituted products > p.16 Meat Halal > p.16 Seasonings > p.16 Aromas and Colourings > p.17 Paprika > p.17

7 Fresh products Fresh sausage / Breakfast Sausage Our line includes formulations with different colour scales, spices, and a series of regional and/or country specific flavourings. Colour: 8 colour scales, including reds. paprikas, nutmeg, mace, aromatic herbs, etc.. 20 to 70 gr per kg of Burger meat Our line includes formulations with or without cereals, with different colour scales and spices. Colour: 6 colour scales. pepper, onion, mace, nutmeg, etc. 20 to 65 gr per kg of Fresh Chorizo Each of our formulations is designed with our own manufactured paprikas, which allows us to obtain any scale and shade of colour and any touch of flavour. Colour: different colour scales, including white chorizos. With or without colourings. sweet paprikas and/or smoked, garlic, oregano, aromatic herbs, etc. 30 to 60 gr per kg of 5

8 Merguez Our line includes formulations with different colour scales and spices, adapted to the Halal market. Colour: different colour scales. With or without cochineal carmine E-120. cumin, coriander, paprika, etc. 40 to 80 gr per kg of Texturizers Solutions for fresh meat specially designed to improve the final product s texture, always taking into account parameters such as water binding and juiciness. Premitex ME Texturizer mainly made up of functional meat proteins from pork. Allows the partial replacement of meat in the final product, reducing the final cost of the product. Excellent water binding capacity. Improves texture and juiciness. Easy to use. Functional bases Functional mixtures of ingredients with or without colour, which can be used as either a complement to our formulations or a base for the production of sausages, adding the rest of the ingredients (salt, paprikas, spices, etc.) that the client needs when manufacturing a product according to his/her specific requirements. Our functional bases include two product lines: Doscaplus Mixtures for all types of fresh products made up of fibers and ingredients to improve performance and juiciness, and avoid moisture loss during cooking. 10 to 40 gr per kg of Curabas Mixtures of ingredients used as a base in the production of red and/or white products (chorizo, chistorra, merguez, etc). 10 to 30 gr per kg of Preservatives Mixtures of additives, with or without colourings that help improve the shelf life of a product. Our preservatives include two product lines: Preservatives LC Mixtures made up of sulphites and antioxidants, with different colour scales, for the production of fresh sausage / breakfast sausage and burger meat. 1 to 10 gr per kg of Preservatives V90 Preservatives V90 are a mixture of lactate, acetate and citrate for all kinds of fresh products. These preservatives are used whenever the LC line is not used. : 2 to 6 gr per kg of 6

9 Pickled / Marinated Products Pork Loin / Ribs Brines These brines are mixtures with or without salt, especially for pork and beef, with intensified antioxidants for injection or immersion prior to marinating. Marinades Mixtures with different spices and intensities of colour, formulated to give the adequate flavor, texture and finish to marinated products. 20 to 150 gr per kg of 6 to 25 gr per kg of Chicken breasts / wings / thighs Brines These brines are mixtures with aromas and spices, with or without salt, with intensified antioxidants for immersion prior to marinating. Marinades The combination of the brines with the Newmeat Co. line of seasonings makes the manufacture of a wide range of products possible. 35 gr per kg of Moorish Kebabs Our wide range of formulations is ideal for the preparation of Moorish kebabs, with different flavours and colourings. Colours: different shades of reds and yellows. cumin, oregano, aromatic herbs, etc. Piquancy: different scales of intensity. 25 to 50 gr per kg of 7

10 Kebab Wide range of formulations with multiple shades of colour and flavour, which offer specific advantages for this type of products: The kebab is easy to manipulate and prepare. Avoids burning during the cooking process. Improves mass performance and consistency. Colours: different shades of colour. specific formulations for each client. 25 to 65 gr per kg of Stabilizers Solutions specially designed to improve the texture of the final product, always taking into account parameters such as water binding and juiciness. Premigum XMA-2047 Texturizer for marinated meat made up of carrageenan and specially designed to provide with an excellent texture to the final product. Prevents water loss once it is packed. Provides juiciness. Provides low viscosity brine, easy to pour and pump for injection. Reduces drip loss improving performance % in water from 8 to 15 French degrees of hardness. Functional Bases Functional mixtures of ingredients with or without colour, which are used as either a complement to our kebab formulations or as a base for the production of these products, adding the rest of the ingredients (salt, spices, etc.) that the client requires when manufacturing a product to his/her specifications. Include bases for chicken and beef kebabs. Preservatives Our preservatives are mixtures of additives that help to improve the shelf life of a product. Preservative V90 Preservative V90 is a mixture of lactate, acetate, and citrate for all types of pickled / marinated products. 2 to 6 gr per kg of 8

11 Dried /cured products Chorizo Formulations designed with our own manufactured paprikas, which makes it possible for us to obtain any scale and shade of colour, as well as any touch of flavor. This allows us to dry / cure the product in drying rooms, with or without prior heat control, or in cold. Pepperoni Formulations designed with our own manufactured paprikas, which makes it possible for us to obtain any scale and shade of colour, as well as any touch of flavor. This allows us to dry / cure the product in drying rooms, with or without prior heat control, or in cold. Our wide range of formulations has specific features for their use in pizzas. Salchichon (Dried / cured sausage) We have an extensive and varied range of the most traditional and regional and/or country specific flavours. Colours: different shades of colour. With or without colouring. sweet and/or smoked paprikas, oregano, pepper, etc. Manufactured in different calibres from 38 to 100. scales. With or without colouring. paprikas, anise, etc. Manufactured in different calibres from 40 to 60. With or without allergens scales. pepper, nutmeg, etc.. Manufactured in different calibres from 40 to 90. From 40 to 100 gr per kg of From 40 to 45 gr per kg of From 50 to 120 gr per kg of Salami Our wide range of formulations has different colour scales and spices, as well as specific features for their use in pizzas. scales. smoked, pepper, nutmeg, etc. Manufactured in different calibres from 75 to 120. From 38 to 75 gr per kg of 9

12 Longaniza (Dried / cured sausage) Wide range of formulations with different colour scales and different spice specific for this type of products. scales; with or without colouring. pepper, nutmeg, etc. Manufactured in different calibres from 28 to 40. From 50 to 70 gr per kg of Chistorra We provide formulations with different flavours and colours to suit our clients individual requirements. Colour: different colour scales. With or without colouring. sweet/smoked paprikas, garlic, etc. De 40 a 80 gr por kg de masa. Fuet Our wide range of formulations has different colour scales and spices specific to this product. scales; with or without colouring. pepper, nutmeg, etc. Manufactured in different calibres from 28 to 40. From 30 to 70 gr per kg of Pork loin Our wide range of formulations has different colour scales and spices specific to this product scales depending on the paprika used. sweet and/or smoked paprikas, oregano, pepper, etc. From 40 to 50 gr per kg of Sobrasada We provide a wide range of formulations to suit our clients individual requirements and the tastes of each geographical location, regarding flavour and colour. scales; with or without colouring. sweet and/or smoked paprikas, pepper, garlic, etc. From 90 to 100 gr per kg of 10

13 Ham / shoulder / dried beef Line of nitrifiers, mixtures of salt, sugars, nitrate and/or nitrite and antioxidants with the following advantages: Preservative effect against microbial growth. Prevents oxidation and rancidity. Provides the characteristic red colour and helps with its stability over time. From 3 to 10 gr per kg of Bacon Line of nitrifiers, mixtures of salt, sugars, nitrate and/or nitrite and antioxidants with the following advantages: Preservative effect against microbial growth. Prevents oxidation and rancidity. Provides the characteristic red colour and helps with its stability over time. From 3 to 10 gr per kg of Texturizers Solutions for dry fermented meat, blends of functional proteins specially designed taking into account the cost reduction, texture, water binding and juiciness of the final product. Premigel XMC Blend of functional meat proteins specially designed to replace meat in the final product, thus obtaining a significant cost reduction without changes in the final product. Excellent water binding capacity. Improves texture and juiciness. Clean label (it does not add number E). Allergen free %. Functional Bases Functional mixtures of ingredients with or without colour, which are used as a complement to our formulations, or as a base for the production of all types of dried-cured products, adding the rest of the ingredients (salt, paprikas, spices, etc.) that the client requires when manufacturing a product to his/her specifications. Our line includes: Curabas Mixtures of ingredients used as reinforcement to the natural action of the meat proteins in order to obtain a better consistency of the meats, a more uniform curing in less time, and greater stability of colour and flavour. From 10 to 50 gr per kg of Doscaphos Functional complement using a balanced mixture of phosphates. Preservatives / Nitrifiers Mixtures of additives that help to improve the shelf life and ensure the food safety of the product. Preservative V90 Mixture of lactate, acetate, and citrate for all types of driedcured product. From 2 to 6 gr per kg of Nitrifiers Mixtures of nitrates and/or nitrates with or without antioxidants. From 1 to 5 gr per kg of From 3 to 7 gr per kg of 11

14 Cooked Products Cooked Ham We have a wide range of formulations for diverse applications, with different aromatic touches and spices. Performance: from 20 to 200 %. toasted touches, meat touches, smoked touches, etc. From 40 to 60 gr per kg of Wieners Wide range of formulations for multiple applications, with different aromatic and spice touches. Different applications. smoked touches, meat touches, pepper, etc. From 40 to 70 gr per kg of Balogna / chopped / galantines / luncheon meats This line includes formulations that provide colours, flavours and textures suiting our clients individual requirements. We have specific formulations for autoclaving and packaging cold meats, either in vacuum-skin packs or in metal tins. Cooked salami We have formulations for the production of cooked or semi-cooked salami. Products specifically designed for their use in pizzas, which prevent the product from burning or shrinking in the oven. scales. different meat touches, spices, etc. scales. smoked, pepper, nutmeg, different degrees of piquancy and acidity, etc. From 10 to 70 gr per kg of From 38 to 75 gr per kg of 12

15 Cooked pepperoni Formulations with different colour scales, spices and dried-cured appearance if so required. Products specifically designed for their use in pizzas, which prevent the product from burning or shrinking in the oven. Rotti / roast beef / pastrami / corned beef Formulations made up of different touches of spices in order to bring out the characteristics of each one of these specialties. Paté / foie gras Formulations which allow the production of a wide variety of final products, such as: traditional pâté, Iberian pâté, pâté with herbs, pâté with truffle, pâté with pepper, pâté with wine, etc. paprikas, anise, etc. garlic, black pepper, basil, smoked touches, etc. scales. onion, pepper, etc. From 40 to 70 gr per kg of From 30 to 60 gr per kg of From 30 to 50 gr per kg of Bacon Our line of Phosfocab bases and aromas include products with different smoke flavours, using both liquids and powders. Different smokes. Different applications. Depending on the level of performance required. Pork Loin We use a line of Phosfocab bases and marinades to obtain the required colour and flavour. scales. sweet and/or smoked paprikas, oregano, garlic, etc. Depending on the level of performance required. 13

16 Blood sausage / butifarra / morcon / fillings Formulations made up of the most traditional flavours as well as suiting region specific tastes. Stabilizers and proteins for cooked injected meat Solutions specially designed to meet the product requirements in terms of texture, gelification and protein content. Premigum XMI-7013 Premigum XMI-1031 Premigum XME-1171 Product mainly made up of carrageenan, with gelling and texturizing properties. Premilac ML-801 Premicure XMI-5034 Premicure XMI-6040 Our wide range of meat, milk and vegetable proteins meet texture, gelification and protein content requirements. Stabilizers for emulsified meat Solutions mainly made up of stabilizers and emulsifiers, designed to save costs and improve the emulsifying capacity. Premultex ME-5050 For frankfurter, cold meat and meat emulsions. Increases elasticity and cohesiveness. Improves bite. Lower use cost than sodium caseinate and similar to soy. Premultex ME-4044 Product made up of emulsifiers and hydrocolloids, specially designed for pâté. It reduces costs of the final product due to caseinate and soy replacement. With or without powdered blood. scales. paprika, cloves, pepper, etc. Functional bases Functional mixtures of ingredients with or without colour used as either a complement to our formulations or a base for the production of cooked products. Cocibas Product designed for the production of heat-treated products. Include phosphates and proteins. : From 10 to 50 gr per kg of Morcibas Product designed for the production of heat-treated products. With or without allergens, they include starches and proteins, without phosphates. : From 20 to 40 gr per kg of Emulpro Product made up of a synergic mixture of different ingredients: phosphates, carrageenans, gums, soy protein, dairy products, etc. It is developed for all kinds of cooked meat products: injected, emulsified, and minced. : From 20 to 40 gr per kg of Phosfocab Synergic mixtures of phosphates, additives, sugars and preservatives, designed for the production of pork loin sausage, deli-meat ham, deli-meat poultry, bacon, fine pastes, and injected products. : From 10 to 20 gr per kg of From 35 to 80 gr per kg of Preservatives / Nitrifiers Mixtures of additives that help to improve the shelf life and that guarantee food safety products. Preservative V90 Preservative V90 is a mixture of lactate, acetate and citrate for all kinds of cooked products. : From 2 to 6 gr per kg of Preservative for cooked ham V50 MX It is a mixture of sorbates, lactates, citrates and acetates. : From 2 to 5 gr per kg of Fine pastes preservative V55 MX It is a mixture of sorbates, lactates, citrates, acetates, BHT and BHA. : From 2 to 5 gr per kg of Nitrifiers Nitrifiers are a mixture of nitrates and / or nitrites with or without antioxidants. : From 1 to 3 gr per kg of

17 Brines Brines for poultry meat Functional mixtures of ingredients and additives, designed to increase the performance, reduce syneresis, improve organoleptic properties (juiciness, tenderness, etc.) and shelf life. It can be used with immersion, as well as with massage or injection with or without subsequent massage. It combines with our lines of seasonings and aromas, making possible the production of a wide range of products. Adapted for poultry meat. With or without aromas. Makes possible to obtain different performances. From 20 to 30 gr per kg of Brines for pork / beef Functional mixtures of ingredients and additives, designed to increase performance, reduce syneresis, improve organoleptic properties (juiciness, tenderness, etc.) and shelf life. It can be used for immersion, as well as massage or injection with or without subsequent massage. It combines with our lines of seasonings and aromas, making possible the production of a wide range of products. Adapted for beef and pork. With or without aromas. Makes possible to obtain different performances. From 20 to 30 gr per kg of Functional bases Functional mixtures of ingredients used as either a complement to our formulations or a base, adding the rest of the ingredients that the client requires. Doscaphos Functional complement made up of a balanced mixture of phosphates. From 3 to 7 gr per kg of Preservatives Preservatives are mixtures of additives that help to improve the shelf life of a product. Preservative V90 Preservative V90 is a mixture of lactate, acetate and citrate for all kinds of cooked products. From 2 to 6 gr per kg of 15

18 Reconstituted products Meat A mixture of additives to increase the use of quality cuttings and the value of underutilized cuttings, creating meat products with the required format, weight and structure. Best use of meat cuttings. Improved adherence. High performance. Improved thermal stability and improved defrosting of final products. Depending on the final product. Halal Functional mixtures of spices, ingredients and additives that meet the requirements of the Halal Regulations for the production of all types of meat products (fresh, marinated, cooked, cured, etc.) The use of our formulas considerably improves meat performance and product preservation. Formulations for all types of products. With or without aromas. With or without colourings. Different colour scales. Different spices. Depending on the final product. Seasonings Our seasonings are mixtures of spices, aromatic herbs, and/or dehydrated vegetables and ingredients. Specially designed to provide the subtle difference in flavour and colour that makes the difference in any meat derivative. We select the best combinations of raw materials, thus obtaining formulations that are incomparable and unique and in line with the desired final product and the requirements of our clients. 16

19 Aromas and Colourings Innovative solutions to develop a wide range of aromas, creating unique features that reinforce flavour perception. Wide selection of formulations that make it possible to manufacture final products with touches of flavour and aroma that make the difference. Paprika Paprika is the product that results from grinding completely red dried peppers of the species Capsicum. All the raw material is of optimum quality, and the fruits are harvested ripe and healthy. Newmeat Co. has a broad variety of sweet and hot paprikas. Sweet paprika ranges from 60 ASTA units to 160 ASTA units. Depending on requirements, we are able to manufacture paprika of up to 200 ASTA units. Hot paprika ranges from 10,000 Scoville units to 25,000 Scoville units (international unit for measurement of piquancy).

20 INGREDIENTS C/ Cardenal Belluga, p. 24/23 Pol. Ind. Oeste P.O. Box San Ginés, Murcia, Spain T BR-NM (ENG) R0