Explore our concepts
The evolution of processed meat beyond traditional taste and preservation
[APAC] Processed Meat Innovation for Better Nutrition and Taste
- 1Processed meat nutrition: High‑protein, reduced‑sodium solutions
- 2Processed meat solutions with clean‑label natural preservation
- 3Processed meat cost‑efficiency: Optimising yield effectively
Rising raw material costs and pricing volatility continues to challenge processed meat manufacturers. In applications such as ham, lean meat represents the largest proportion of formulation cost. However, reducing lean meat levels in the formulation without a functional replacement can weaken the natural protein network, resulting in a softer texture with reduced structural integrity.
As such, cost optimisation cannot be achieved through simple reduction strategies. It requires a holistic approach that ensures the preservation of sensory quality and key quality attributes such as texture, juiciness and flavour while improving processing efficiency and yield.
Boosting yield and cost‑efficiency through functional protein solutions
To achieve the desired protein content at an optimal cost, manufacturers often blend different protein sources to balance functionality, structure and cost (1). By combining functional proteins, lean meat usage can be optimised while enhancing water retention and ensuring product integrity.
Collagen is a cost-effective alternative that increases cooking yield and tensile strength. It is utilised in processed products to improve protein functionality through the immobilisation of free water, increasing the stability of the finished product (2). For functional animal protein, it enhances water holding capacity, forming a stable protein network that reduces cooking loss and minimise purge during storage.
Restructured ham
Our restructured ham is designed to deliver cost-efficient performance without compromising on texture and eating quality. The inclusion of collagen and functional animal protein allows for a consistent bind, reduced cooking loss and improved yield while maintaining the firm bite that consumers expect from traditional ham.
Concept highlight
- Reduced lean meat dependency, with a high extension (up to 80%) while maintaining product integrity.
At IMCD, we offer a portfolio of functional protein solutions designed to support high-extension processed meat applications. By combining technical expertise with our solutions, we help manufacturers optimise yield, enhance structural integrity, and maintain optimal sensory quality.
References
- Institute of Agriculture. (n.d.). Economic formulations in meat processing – examples. Retrieved February 27, 2026, from https://agriculture.institute/processed-meat-technology/economic-formulations-meat-processing-examples
- Schilling, M. W., Mink, L. E., Gochenour, P. S., Marriott, N. G., & Alvarado, C. Z. (2003). Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork. **Meat Science, 65(1), 547–553. https://doi.org/10.1016/S0309-1740(02)00247-4
Explore our concepts
The evolution of processed meat beyond traditional taste and preservation
[APAC] Processed Meat Innovation for Better Nutrition and Taste
- 1Processed meat nutrition: High‑protein, reduced‑sodium solutions
- 2Processed meat solutions with clean‑label natural preservation
- 3Processed meat cost‑efficiency: Optimising yield effectively
