New protein adds texture to sausages

Manufacturers of the protein - Premium DRINDE - made by BHJ UK Protein Foods say the product is made from 100 per cent natural meat ingredients and helps improve texture, ?avour and the nutritional value in sausages.

Statistics from the Meat and Livestock Commission Sausage Report (October 2005) show sales at the premium end of the sausage sector rose by 12 per cent to £17 million with 30 per cent of customers buying a premium brand.Richard Parnell, sales and marketing director at Midlands-based BHJ UK said, as well as supporting market changes, Premium Drinde added value for sausage manufacturers.

"Whilst consumers demand higher and higher quality at even keener prices, we recognise producers are expected to deliver premium quality at an economy price. To support these challenges, we've produced a meat ingredient that helps reduce formulation costs, increases production throughput and is proven to produce a better sausage, totally naturally."Research from BHJ claims that sausage manufacturers can reduce their formulation costs by up to £14,000 a week by using Premium Drinde.

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