Guidance

Dehydrated rind protein (DRINDE®) can be used in comminuted and ground meat applications, typically sausage, sausage roll and pork pie recipes.

DRINDE® does not need to be labelled and is part of the meat content for QUID when used in naturally associated proportions.

Relevant guidance:
• Food Standards Agency  “labelling and Composition of Meat Products”
• Annex C  Table of Typical Values for Meat Ingredients

• CLITRAVI (the European Professional Organisation for the meat industry, Belgium) - interpretation and recommendations:-

At mixing bowl level, the meat manufacturer often adds separate fat and connective tissue (e.g. as back fat and dried rind, respectively) obtained from the same species possibly from another source because the meat cuts used are often too lean according to the recipe.

Specific limits of fat and connective tissue that count towards the meat content should be considered, these are:

SCANPRO Beef 1100/1 can be used in a similar way to our functional Pork proteins.

DRINDE® & SCANPRO™ can be used in the following applications:
• Sausages
• Lorne sausage
• Burgers
• Sausage Rolls
• Pork Pies
• Meatballs
• Hot dogs
• Cooked meats
• Pates and Spreads
• Scotch eggs
• Ready meals

Technical Support
Use our state of the art pilot plant in Denmark to optimise your recipe formulations, our highly skilled food technicians will help you from initial recipe reformulation to final product evaluation.

We also provide:
• A rapid response to your enquiry
• On-site reformulation
• In-plant testing
• Test Kitchen facility
• Liaison with enforcement agencies
• Confidential advice

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