Want Blood with That?


"Food ingredients" company DSM Food Specialties is promoting its new enzyme--Maxipro HSP--as a way to increase sales of animal blood by masking its characteristic bloodiness.

"Innovation Manager" Cindy Gerhardt states that animal blood's "use as an ingredient for today's food industry is limited due to its red colour and strong taste."

How exactly the enzyme works to "pull protein from animal products" isn't clear, but the company boasts that if all the blood from slaughtered pigs and cows were made palatable for human consumption, this enzyme could "triple the value of blood throughout the meat value chain because of its specific properties."

Luckily, you don't have to mask the bloodiness of animal blood on a blood-free vegan diet. To learn more about healthy and humane alternatives to animal products, go to ChooseVeg.ca.

About this Entry

This page contains a single entry by Twyla Francois published on December 22, 2013 1:18 PM.

Oppose All Oppression on International Human Rights Day was the previous entry in this blog.

Egg Industry Scrambling over Eggless Eggs is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

22033 - 131 BLOOR ST. W.   |   TORONTO, ONTARIO M5S 1R1    |   1-888-875-6170   |   MERCYFORANIMALS.CA