Chicken and turkey protein ingredients for savoury foods

Norilia’s Nor-HydroPep range combines protein containing all nine essential amino acids with collagen peptides, niacin (vitamin B3) and vitamin B12. Available in liquid and powder formats, the ingredients give food manufacturers options for developing protein-enriched savoury foods.

Nor-HydroPep is produced from Norwegian poultry raw materials using enzymatic hydrolysis. The process breaks down proteins into smaller peptides and allows the protein fraction to be separated from other components of the raw material.

The range comprises Nor-HydroPep 60 DM, a liquid protein concentrate, and Nor-HydroPep 90 SD, a spray-dried protein powder. The two formats offer food manufacturers different ways to incorporate chicken and turkey protein into their products.

Both Nor-HydroPep variants contain all nine essential amino acids together with collagen peptides. They also contain niacin and vitamin B12, bringing these components together in a single ingredient.

Product specifications and amino acid composition data are available to support product development. The nutritional composition of the finished product depends on the inclusion level, the overall formulation, and processing and storage conditions.

Protein contributes to the growth and maintenance of muscle mass. Nor-HydroPep enables food manufacturers to increase the protein content of savoury foods such as soups, stocks, broths and sauces.

The liquid and powder variants can be used to develop protein-enriched versions of familiar foods. This offers consumers alternatives to sweet shakes and bars, with more ways to include protein in everyday meals.

The authorised health claims for protein may be used for finished foods that meet the relevant conditions of use, including the requirement that at least 12% of the total energy content comes from protein. Norilia provides information on ingredient composition to support customers in assessing their own products.

The niacin and vitamin B12 content of Nor-HydroPep offers further opportunities in product development.

Depending on the inclusion level and final formulation, foods containing Nor-HydroPep may meet the conditions for the claims “source of niacin” and “source of vitamin B12”. The vitamin content of the finished product must meet the relevant conditions throughout its shelf life.

Norilia provides information on ingredient composition to help customers assess how much these vitamins contribute to their products.

Nor-HydroPep 90 SD is soluble in both hot and cold water, making it suitable for a range of savoury foods. This provides flexibility when developing protein-enriched soups, stocks, sauces and other liquid products.

The choice between liquid concentrate and powder depends on the application, production process and desired product characteristics.

Solubility, flavour and texture should be assessed in the intended formulation and under relevant production conditions. Norilia offers product information and samples to help customers select a suitable format and evaluate how the ingredient performs in their products.

Nor-HydroPep is produced from side streams from the Norwegian poultry industry. By extracting protein from these raw materials, Norilia develops ingredients that can be used in further food production.

“Making better use of the resources already available to us is central to our work. Our protein ingredients are one example of how poultry side streams can be developed into products for the food industry,” says Øystein Danielsen, Head of Ingredients at Norilia.

Contact Norilia’s ingredients team for up-to-date product specifications, samples and a discussion of your product development needs.