Case study 'Using Sonac's QBind Chicken FPP C in a poultry meat product'

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This study shows how Sonac's latest innovative solution QExtend PF12 replaces up to 25% of meat or fat in pork salamis and up to 10 % of meat in beef hamburgers.

Download the research report and read all about the sensory experiences: taste, bite, juiciness and overall impression.

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