Emulsifier reduces saturated fats
by 50% in hot dogs

Emulsifier maintains hot dog parity in texture, flavor, yields and shelf-life while reducing saturated fats by 50% 

There is a hot dog season in the United States. From Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs or 818 hot dogs every second during this period, according to the National Hot Dog and Sausage Council. However, concerns about fat and nutrition have consumers looking for healthier alternatives. Hot dogs now come in all varieties but if you request one from a street vendor or the concessions stand at a ballpark, you’re probably anticipating an all beef hot dog.  

Knowing that hot dogs will probably not lose their “salivate as you pass by a steaming hot dog grill” appeal with current and future generations, Cargill’s technical team has developed a hot dog that tastes great and has a healthier fat profile using a unique emulsifier.  More than half of consumers (58 percent) say they’d opt for a healthier version of the same product¹ while half of consumers (49 percent) indicate that they check total fat most often on packaged foods/beverage labels.²

Much of the hot-dog flavor comes from spices and seasonings but the juicy, chewy sensation is provided largely by fat. This presents one of the primary challenges associated with formulating a healthier hot dog.  Plenty of groups have tried and failed to sell healthier hot dogs.

The new beef hot dogs feature Accubind® functional system emulsifier, Premier™ potassium chloride sodium reduction system, and Cargill's finely textured beef.   The combination of these functional ingredients provides a great-tasting hot dog that can reduce saturated fats and sodium by up to 50 percent.

Accubind® functional system is a blend of starch, soy protein, alginates and phosphates that provide yield improvement, purge reduction and improved binding.  As an emulsifier, this functional system can be used as a 1:1 replacement for soy protein concentrate in meat products and delivers a great tasting hot dog with 50 percent less saturated fat.  Accubind® functional system offers economic value and improves yield in pre-cooked processed meat applications.

Beef prices are expected to increase another three percent in 2011. This creates a challenge managing raw material costs while continuing to create great tasting lean products. By leveraging the Accubind® functional system and Cargill’s finely textured beef & functional ingredients, processors can overcome rising raw material price pressures.

Since 76 percent of all consumers have used low-fat foods/beverages in the past year,² Cargill’s reduced fat hot dog will provide a little less guilt at the ballpark and in backyards across America during the hot dog season. 

¹ 2010 Prevention Magazine & Food Marketing Institute 18th Annual Shopping for Health Survey
² NMI’s Health and Wellness Trends Database 2010