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CAP DIANA to release latest meat Caproteins at IFFA
Added: (Tue Apr 24 2007)
CAP DIANA of France, a manufacturer of meat products and sauces, has just launched its Caproteins range of meat-based proteins for the meat-processing and cooked meats industry. These ingredients for meat-based preparations will enable users to boost performance in terms of productivity and cost price.
The Caproteins range includes two flagship products: Capremium 95 for emulsified products (Frankfurters, knacks, liver mousses, etc) and Caprocure 95 for brine products (ham, bacon, shoulder, etc.). Meat proteins deriving from pork have emulsifying and gelling properties and their water retention performance is higher than that of other products on the market. One measure of Caproteins gels up to 30 measures of water. One measure of Caproteins emulsifies up to 30 measures of water, plus 30 measures of fat.
Caproteins make slicing easy and improve the conservation and texture, as well as the presentation, of meat products, whether they are emulsified (sausages or p�t�s), dried/cured (salamis, pork and beef sausages), brined (ham or bacon), minced (burgers and meat balls) or gelled (surimi). Caproteins also provide a competitive alternative to vegetable proteins.
These innovative products offer perfect product presentation thanks to their optimum texture, sliceability and tenderness. They also lead to improved productivity in industrial processing. The �meat for meat� origin on labels is respected, since Caproteins are included in the meat part of the recipes of agribusiness companies. The industrial processing of Caproteins is healthy and clean, producing little wastewater and causing absolutely no odour pollution. There is also the potential for the enhancement of agricultural and agribusiness production, as slaughterhouses have a new market for their raw material.
About CAP DIANA
CAP DIANA, which was founded in 1976, is a subsidiary of the Diana Ingr�dients Group, a manufacturer of pork bards, retextured food ingredients, sauces, cooked gravies, garnishes and butter. The company has a turnover of �30 million, 25% of which is generated by exports to European countries other than France, the United States and Japan.
CAP DIANA, which is run by Christophe Villalon, is a market leader for meat coating and a major player in the sauce market. It produces customised recipes of sauces, with 6,000 to its credit. These sauces are marketed in the commercial catering sector under the Ma�tre Gustille brand name.
CAP DIANA employs 200 staff at three production sites in Pleucadeuc, in Brittany (in western France), including one that opened in 2006, with an investment of �4 million, and which is devoted to the manufacturing of functional meat proteins. The company earmarks 5% of its turnover for R&D.
CAP DIANA will be present at the IFFA trade show in Frankfurt am Main (Germany) from 5 to 10 May 2007.
For further information, please go to: www.cap-diana.com
FOR MORE INFORMATION, PLEASE CONTACT:
Kate AMBLER � Press Officer
French Technology Press Bureau (FTPB)
21, Grosvenor Place
London, SW1X 7TB (United Kingdom)
Telephone: 020-7235-5330
Email: contact.ftpb@ubifrance.fr