CRANBURY, NJ. – Innophos, a specialty ingredient company,  has created OptiBind for manufacturers in the poultry market. OptiBind is a specialty phosphate blend that offers an alternative to sodium tripolyphosphate, according to the company.

Innophos said when used in poultry products, processors may increase brine pickup by 19% over STPP, which increases product juiciness and flavor, warranting a higher cook yield after storage.  

“Phosphates play a critical role in increasing moisture retention, both in the meat itself through brines and marinades and in any breadings or coatings,” said Amr Shaheed, technical services and application development manager at Innophos. 

According to information from the National Chicken Council, US consumption per capita of poultry has grown to 116 lbs and is projected to reach 123 lbs per person by 2032.

“OptiBind was specifically developed in response to poultry processors’ need to make brining more efficient — nearly 20% more efficient,” Shaheed added. “This not only makes the product juicier and tastier for consumers, but it also cuts down on brine usage and ensures a higher cook yield — it’s really a win/win for consumers and the manufacturers’ bottom line.”