Hydrolyzed Animal Protein (HAP) · Savory Meat Flavour & Functional Soluble Protein

Key characteristics

• Raw material sources:
  • Poultry-based hydrolysates (e.g. chicken, Türkiye),
  • Beef- or pork-based hydrolysates,
  • Single-species or declared mixed species, depending on application and labelling needs.
• Form: available as
  • Spray-dried powder – free-flowing, convenient for dry blends and seasonings,
  • Liquid concentrate – pumpable and easy to dose into brines, soups, sauces and pet food slurries.
• Flavour profile:
  • Pronounced meaty, bouillon-like and roasted notes,
  • Distinct umami and body, often with fatty and savoury background notes,
  • Profile customised by species (e.g. chicken-style, beef-style, pork-style).
• Functional properties:
  • High solubility in water and brines,
  • Contributes to viscosity, mouthfeel and body in soups, sauces and gravies,
  • Supports protein enrichment and can stabilise certain matrices in combination with other proteins.
• Nutritional aspects: provides animal-derived peptides and amino acids; nutritional positioning depends on category (human foods vs. pet food) and local regulations.
• Allergen & dietary aspects:
  • Not suitable for vegetarian, vegan, halal or kosher applications unless specifically certified and species-appropriate,
  • May interact with other allergen labelling rules (e.g. if produced from poultry vs. fish etc. – exact species must be confirmed).
• Regulatory & labelling:
  • Typically declared using species-specific names such as “hydrolyzed chicken protein”, “hydrolyzed pork protein” or “hydrolyzed animal protein (poultry)”,
  • Customers must confirm additive vs. ingredient classification, maximum levels and claim conditions in each target market.

Atlas helps customers select between different species, flavour profiles, forms and concentration levels to meet sensory, labelling and processing requirements across human food and pet food applications.

Indicative specification points

Specifications are customised per species, form (powder/liquid) and target application. Typical hydrolyzed animal protein parameters include:

• Protein (dry basis): usually around 40–70% depending on species, hydrolysis degree and any carriers/salts.
• Moisture: controlled for powder flowability, shelf life and microbial stability.
• Ash & salt (NaCl): defined limits to fit flavour intensity and sodium management needs.
• Fat: declared and controlled depending on raw material; can contribute to meaty mouthfeel.
• pH (in solution): monitored to ensure batch-to-batch consistency and compatibility with application pH.
• Solubility: typically high in water/brine; minimum solubility can be defined in the specification.
• Colour: light to dark brown (powders or liquids) with agreed colour ranges for consistent appearance.
• Microbiological criteria: aligned with food safety standards for animal-derived ingredients.
• Contaminants (heavy metals, residues): controlled in line with international guidelines and customer requirements.
• Traceability: documentation of species, origin and processing conditions, with BSE/TSE-related statements where relevant.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (species and origin declarations, allergens, BSE/TSE statements, contaminants and residue data, dietary status and, where available, Halal/Kosher certificates) can be provided from approved producers.

Soups, sauces, bouillons & instant noodles

• Bouillon powders & cubes – HAP contributes core meat flavour and umami in chicken, beef, pork or mixed bouillon formulations.
• Instant noodle seasonings – used in dry seasoning sachets to deliver meaty impact and body at low dosage.
• Soups, gravies & sauces – inclusion in wet and dry bases improves meaty notes, mouthfeel and overall flavour richness.
• Ready meals & meal components – used in meat-based ready meals, stews and casseroles to reinforce flavour after processing and storage.

Snack seasonings & savoury applications

• Snack seasonings – HAP is blended into topical seasonings for chips, crackers and extruded snacks, providing meat and grill notes in chicken, beef or BBQ profiles.
• Savoury powders & dry mixes – used in gravy mixes, sauce mixes and spice blends to boost umami and perceived meat content.
• Marinades & injection brines – liquid or reconstituted HAP can be used in marinades and brines to increase meaty taste and juiciness perception in poultry and meat products.

Processed meat & value-added products

• Sausages, hams & cold cuts – inclusion in brines or batters supports umami, meat flavour and colour stability when aligned with local regulations.
• Burgers, meatballs & patties – HAP enhances meat flavour and aroma, especially in formulations with extended or blended raw materials.
• Institutional & catering applications – used where consistent meat flavour and cost management are important, subject to customer specifications and labelling rules.

Pet food & pet treats

• Dry pet food (kibble) – HAP is applied in slurries, coatings or core formulations as a palatant and flavour enhancer for dogs and cats.
• Wet pet food & gravies – provides meaty aroma, taste and mouthfeel in cans, pouches and trays.
• Pet treats & snacks – supports acceptance and repeat consumption in meaty sticks, strips and baked/formed treats.

Formulation & process guidance

• Typical dosage ranges (to be optimised in application trials):
  • Soups, sauces, bouillons & seasonings: often 0.3–3.0% HAP depending on flavour intensity and sodium profile,
  • Processed meats & marinades: dosage adjusted according to flavour targets and local regulations,
  • Pet food & pet treats: inclusion levels set based on palatability, nutritional targets and relevant pet food standards.
• Synergies & combinations:
  • Shows strong synergy with yeast extract, monosodium glutamate (MSG), disodium inosinate & guanylate (I+G) and reaction flavours,
  • Can be layered with spices, herbs, smoke flavours and vegetable notes for complex savoury profiles.
• Process considerations:
  • High solubility facilitates incorporation in liquid, paste and dry systems,
  • Thermal processing (retorting, UHT, drying) should be validated for flavour retention,
  • Sodium and protein contributions must be reflected in nutrition labelling and salt management.
• Regulatory & labelling aspects:
  • Species must be clearly declared and must match the actual raw material,
  • Suitability for specific claims (e.g. “natural flavour”, “no added MSG”) depends on local definitions and recipe design,
  • Pet food applications must comply with pet food regulations and feed/food separation rules in each market.

Quality & documentation

• Supplied as food- or feed-grade hydrolyzed animal protein depending on application, with agreed specifications for species, protein content, flavour profile and functional properties.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet describing key analytical parameters and test methods.
• Additional documentation can include species and origin declarations, BSE/TSE statements, allergens, contaminants and heavy metals, pesticide residues, GMO status, dietary suitability and, where applicable, Halal/Kosher certification, aligned with customer requirements and selected grades.
• Manufacturing sites typically operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, species labelling, classification as food or feed, nutrition and flavour claims, and marketing statements in each destination market.

Packaging, storage & logistics

• Powders are generally packed in 20–25 kg multi-wall bags or cartons with inner liners that protect against moisture uptake, oxidation and contamination.
• Liquids are typically supplied in drums, IBCs or bulk containers, depending on volume and logistics needs.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins and savoury ingredients.
• Store in a cool, dry place, away from direct sunlight and odour-sensitive materials, and follow any temperature recommendations for liquids.
• Typical shelf life is defined in the product specification and COA; customers should confirm flavour stability, solubility and microbiological status under their own process and storage conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (soups, sauces, bouillons, instant noodles, snack seasonings, meat marinades, processed meats, pet food, etc.), preferred species (chicken, beef, pork or mixed), desired flavour profile and intensity, required form (powder or liquid), process conditions, annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable hydrolyzed animal protein grades and system concepts.