Page 21 - Meat & Poultry Edition 2026_No.87

• Commercial viability: Adjusting the portion and calorie control, or larger, family-sized packages containing single-
proportions of raw materials has proven serve pouches to enhance hygiene and reduce post-opening spoilage. These
to be an effective approach to reducing packaging formats can be optimized to cater to modern sales channels, such as
the production costs for emulsion-based convenience stores and online platforms.
products without adversely affecting their The future of emulsion products lies not only in selling “just one package of
quality or texture, offering a practical and sausages” but also in designing food innovations that accommodate diverse
effective solution for cost management. lifestyles and consumption occasions dictated by consumers. These
innovations can be developed from the same fundamental formulations but
Guidelines for the Development expanded into different variants that offer multiple sizes, flavors, nutritional profiles,
and Innovation of Emulsion and functional formats. This strategy transforms the original cost-reduction initiative
Products into a broader approach to product innovation and value creation, sustainably
The strength of the development of mini unlocking new commercial opportunities in the meat industry.
bologna with fresh chilies is not solely
derived from reducing the proportion of pork
and incorporating chicken as a replacement More Information Service Info C003
but also from the creation of a “prototype
product” with the flexibility to support the
development of further innovative variants
for new markets. Adjusting the proportions
of meat in emulsion product systems can
enhance formulation competitiveness in
terms of cost management, quality, texture,
and product uniqueness while retaining
the shared fundamental manufacturing
principles. In addition, emulsion stability
remains a core factor determining the
product’s smoothness, elasticity, and water-
and fat-holding capacity.
This principle can be commercially
implemented in the following four main
ways:
1. Ready-to-Eat and Ready-to-Heat
Emulsion Products: Mini bolognas can
be formulated as ready-to-eat or ready-
to-heat products to meet the demands of
modern consumers who have limited time
and prioritise convenience. They can be
produced in various formats, such as mini
frankfurters, bite-sized hot dogs, ready-
to-eat sliced bologna, or small, portable
packaged snacks.
2. Thai Authentic Flavors:
Local ingredients, such as fresh chilies,
pepper, vegetables, and herbs, can
be used to create unique value-added
products, including sausages flavored
with Thai herbs, Tom Yum, Kaprao (Holy
Basil), Larb, and Thai curry pastes. These
ingredients can elevate the products from
generic processed foods to more distinctive
alternatives.
3. Better-for-You Products: The
fundamental formulations can be further
developed into reduced-fat, reduced-
sodium, high-protein, or calcium-fortified
products, serving as prototypes for health-
conscious consumers as well as younger
and older consumer groups.
4. Portion Control and Niche Market
Products: Packaging can be designed to
accommodate single-serve consumption,
such as snack packs (40–60 grams) for

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