Premium taste. Optimized cost efficiency.
Smart formulation for cost-effective chicken applications
In today’s market, manufacturers face increasing pressure from rising raw material costs and more demanding consumers seeking quality, transparency, and value.
Discover IMCD’s Affordable Chicken Bites, designed to help you meet these challenges. With its smart combination of ingredients, we deliver premium sensory performance while optimizing formulation costs.
A solution designed to create value without compromising product performance.
Introducing a cost-efficient chicken bite formulation
A versatile solution designed to support cost optimization while maintaining a high-quality chicken bite experience.
- Low saturated fat claim
- Neutral base ready to innovate
- Optimized meat content (67% chicken) for a cost-effective and more sustainable product
- Natural flavouring and colouring for a full meat-like chicken bite
Nutritional profile
The Affordable Chicken Bites formulation delivers a balanced nutritional composition, supporting both product performance and positioning.
With 164 kcal per 100 g, 16.2 g of protein, and only 1,7g of salt, the formulation provides a protein-rich profile with controlled fat content (8.2 g fat, of which 1.1 g saturates) and added fibre (2.9 g per 100 g).
This enables the development of cost-effective chicken products with a favourable nutritional positioning.
The formulation includes:
- Core ingredients: Chicken breast (67%), water and sunflower oil, starches (rice, maize, potato), psyllium fibre, soy protein, stabilizer (methylcellulose)
- Batter: Water, maize starch, rice flour, wheat flour, salt, yeast.
Featured Functionalities
A targeted selection of functional ingredients is used to build the structure, stability, and sensory properties of the affordable chicken bites formulation.
- Rice starch: provides structure and firmness, supporting texture development even at cold processing temperatures.
- Psyllium fibre: contributes to fibre enrichment while improving binding and bite.
- Soy protein: supports emulsion stability and contributes to protein enrichment.
- Potato starch: enhances cohesion and texture.
- Methylcellulose: enables thermal gelation, helping to stabilize the structure and mimic meat texture while cooking.
Developed by our IMCD Food & Nutrition technical team, this prototype formulation reflects our expertise in formulation design, ingredient functionality, and application support.
Our IMCD Food & Nutrition Expert
Neus Giralt
Technical Manager
She holds a degree in Human Nutrition & Dietetics, followed by a degree in Food Technology, both from the Universitat de Barcelona. She joined IMCD as an Applications Technologist in 2016 after gaining experience in the flavour industry. With over 13 years of experience and a passion for innovation driven by evolving market trends, she provides inspiration, technical expertise, and tailored support to customers.
Pau Ferrer
Applications Technologist
He owns an degree in Environmental Biology from the Universitat Autònoma de Barcelona, together with two Master’s degrees: Aquaculture and Food Industry. Before joining IMCD Spain in 2024, he had worked with Vidara and GrinGrin as an R&D Technician.
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