ADM announces the EMEA launch of Superb, a functional soya protein fiber developed to boost the protein and fiber contentcalcium petites, control moisture retention and impcalcium carbonate same as calciumrove texture in meat products.###Roland Snel, senior technical manager, tells Food News International more.###FNI: What led to the creation of Sucalcitrate 950perb?###Snel: An extension of ADM’s current soya protein range, SUPERB is an ingredient that is designed to fulfil meat manufacturers’ formulation needs.###Its moisture retention probluebonnet calcium citrate magnesium and vitamin d3perties enable the ingredient to enhance texture, maintain flavor nature made zinc gluconateand juiciness, and improve processing yields.###It should be incorporated at the end of the formulation process, or when rusk or starch is added.### ###FNI: What are the realized market opportunities Superb will meet the most?###Snel: Offering a minimum of 30% protein and 40% fiber content, the ingredient can replace potato starch to increase the protein and fiber content of meat systems.###It also improves the quality and nutritional profile of meat products.###The ingredient’s water binding capability minimizes the weight lost during cooking, delivering a stronger and higher quality end product.###Moisture management also helps to enhance juiciness, contributing to an improved sensory experience of the meat product.###FNI: How does Superb compare with competing ingredients?###Snel: The ingredient not only offers higher protein content than a lot of the competition, it can also replace rusk, water and fat-absorbing ingredients in various meat systems to remove gluten from products.###This creates a cleaner flavor profile and enhances texture.###Additionally, since fiber retains more water, Superb is a higher quality economic solution.