I have been working on processing the 5th quarter with a range of new and traditional technology. Here I feature our newest developments. This page is put together for the NPD specialist to feature end products and raw materials resulting from the process.
I consider two distinct product classes namely products for the end-user and for the food processors to be used as ingredients in the production of other products.
For more information on DCD Technology, visit: The End of the Rendering Plant
A. Consumer products
I combined 40% beef body fat and 60% beef tendons (which by itself contains 20% fat) into a fat replacer. Here is a video I did when I evaluated the product.
In evaluating the fat replacer that Tristan and I made, and realised the taste was exquisite!
I posted it on my Facebook page. Someone remarked that it does not look appetising. The purpose was to create something that IS delicious which we achieved. The next step is to make it also look delectable. We achieve this with combinations. There are endless possibilities for collagen combination products. I list a few.
1. Maple Pumpkin Collagen Shake
This delicious shake is made with antioxidant-rich pumpkin puree and collagen, containing 20% fat
2. Sweet Potato Kwass & Collagen Shake, or Sweet Potato Puree & Collagen Shake.
Sweet potatoes are naturally sweet (hence the name), and even though it’s not a common flavour for a soda, it actually works really well. Sweet potatoes ferment very easily, and I had a super bubbly probiotic soda in no time with this sweet potato kvass recipe! (www.growforagecookferment.com/)
We will re-work this recipe with DCD Technology.
3. Banting Beef Bone Broth, Collagen & Fat Mix
Mix dry bone broth into our collagen mix which contains 20% fat for a high protein, high-fat protein shake or to be sold in tubs as a stock replacer.
4. Vegetable Puree infused with Collagen
All dressings should contain a scoop of our collagen. It is great for use with vegetables!Vegetable puree has been shown to be a brilliant application of DCD Technology since it requires no e-numbers.
B. Industrial Product for Food Ingredients
1. Protein and Fat Enriched Collagen
Enrich the Collagen with pork stomach. Pork stomach on a dry basis contains 11% fat and 21% protein. The stomach proteins “coagulate” well which means that they are suited for inclusion in fine emulsion sausages. In combination with beef tendons, it blends into a beautiful fat replacer which is ideal for inclusion in canned products, bangers and other course sausages. The product settles into a firm solid homogenous mass after it has been reated. The new product has an added benefit for the formulation specialist in that it is packed with meat proteins and will contribute not just to the fat, but also collagen and meat protein requirements.
2. Beef Tendons with Beef Body Fat
The beef tendons contain about 20% fat along with collagen proteins. Infusing this with either pork lard or beef body fat change the properties of the fat in that it “contains” it during heating and it alters that mouthfeel considerably giving it a smooth, pleasant taste and mouthfeel.
The 5th quarter is one of the biggest opportunities for world-class new product developments. On this page, I share the various combinations we are working on. I will continue to feature end products and raw materials for further processing and will re-post this page from time to time.
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Any comments and suggestions are absolutely welcome. Please contact me on:
+27(0)71 545 3029