You can easily substitute up to 15% of the meat in many recipes by using one of Scanflavours high qual-ity ScanPork products, with no significant difference to the end-product.

How to applyScanPork is added directly into the bowl chopper or mixer - no pre-hydration is needed. ScanPork can be used as meat substitute in a variety of different applica-tions like cold cuts, frankfurters and salami. We recom-mend adding between 2 and 4 parts of water per part

of ScanPork, depending on the actual application.

Lean meat, trimmings and even MDMScanPork can substitute many different kind of meats, from lean meat to trimmings and even MDM. Besides from substituting meat, ScanPork is also an alternative to various pre-emulsions and skin emulsions.

Taste, color and mouthfeelTaste, color and mouthfeel are all important factors for any processed meat product. Luckily, there are no changes when up to 15% of the meat in many meat ap-plications is substituted with ScanPork.

Reduces costs Substituting meat with ScanPork can bring significant cost savings to most products. Please contact Scanfla-vour sales staff or distributor for a detailed cost calcula-

tion based on your product.

Recipe for Bologna with ScanPork In this bologna recipe, we have substituted 10% pork shoulder with 1 part ScanPork and 2 parts water.

ScanPork - an easy way to reduce costs

Cost reduction

Ingredients Standard 10% meat replacement

Water/Ice 30,50 % 30,50 %

Chicken MDM 30,00 % 30,00 %

Pork shoulder - 3 mm 22,00 % 12,00 %

Pork back fat - 3 mm 10,00 % 10,00 %

ScanPork 3,33 %

Extra water 6,67 %

Dry ingredients 7,50 % 7,50 %

Total 100 % 100 %

ResultsThe graph below shows the breakpoint in the product where 10% meat is substituted with ScanPork.

The test demonstrates a higher breakpoint even though 10% pork shoulder is replaced with ScanPork and wa-ter. There are no significant differences in crunchiness and elasticity. ScanPork will provide your meat products with the exact same textural performance as lean meat.

BenefitsWith this concept, up to 15% of the meat can be re-placed without having any negative effect on the final product. Main benefits are:

Reduces costs No change in quality in the end-product Easy to add Same or higher protein content Clean label

Finally, there are no issues regarding GMOs, allergens or lactose.

It is simple - meat is replaced with meat proteins.

ContactFor further information, technical back up or recipes, please contact Scanflavour.

Erhvervsvej 12 - 9632 Mldrup - DenmarkPhone: +45 8669 2033 - Fax: +45 8669 1273

scanflavour@scanflavour.dk - www.scanflavour.dk

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Bologna / Cold Cut

Std. Bologna 10% meat replacement with ScanPork D-90