Our mid level soya (70% protein content) for binding fat and water within comminuted products such as Sausages, Burgers, Pie Fillings, Chicken Nuggets & Doner Kebabs.

Empro Soya is used to enhance the binding of water and fat, minimising product shrinkage during cooking.

We recommend this is used in a medium fat content product where medium functionality is required.

Usage rate of 2% - 5% in final product. All the ingredients are from non GM sources.