Nu-Tek's new organic soy extract improves meat attractiveness

Nu-Tek Products has developed a natural, organic soy extract for holding water and fat in meat to improve product attractiveness. 

There is a range of stabilising ingredients for meat products on the market, including various fibres, but starches are most commonly used to prevent moisture loss during transport, storage and display, and to retain the juicy texture of products.

Nu-Tek's new soy extract has a particular textural advantage over starches, said sales and marketing director Teresa Isakson. Adding starch can soften the meat until it becomes slimy, but the company's soy extract can make the meat harder at a maximum level of 2%, she said.

Being a byproduct of organic soymilk manufacture, the product is natural and organic, which will be a big advantage for food manufacturers. Sourcing the extract from organic soymilk manufacturers also means that it has a very clean and neutral flavour, Isakson said.