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Sonac lights the SPARC* to meat and savory products

Sonac Product and Application Research Center, SPARC*, in Vuren, the Netherlands. 

Sonac Functional Products provides the advanced facility to help its customers to develop innovative new meat and savory products. At the Sonac Product and Application Research Center (known as SPARC*), product specialists and clients will have the opportunity to try out different recipes and application possibilities using Sonac’s QRange animal proteins and fats. Our experts will demonstrate the benefits and many uses of these food ingredients.

Experimentation and iteration

SPARC* has been designed to make it possible to try out different options and to perform large-scale tests using industrial processes and machinery. This way, food professionals can develop pilot products with confidence. The aim is to let customers explore the best solutions to day-to-day challenges, such as water binding, salt reduction, meat coloring, soy replacement, fat absorption or texture improvement. With the assistance of our specialists and our comprehensive range of meat proteins and fats, SPARC* can help companies develop sustainable, commercially viable new products.

Our process

Define: Discuss, brainstorm and define needs and goals together, and we’ll showcase how our QRange portfolio can provide optimal solutions to meet those needs and goals.
Create: Test, taste and evaluate potential formulations in our state-of-the-art SPARC* environment.
Implement: Our team of experts provides support with product implementations – from pilot to industrial scale.

Click here for more information about SPARC*