FNRI develops soy-based sausage

MANILA, Philippines - The Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology has developed a soy-based sausage that could help prevent the risk of acquiring cancer and cardiovascular diseases among Filipinos.

The FNRI said the new meatless sausage is rich in isoflavones that help prevent cancer and heart diseases.

Cancer and heart disease are among the 10 leading causes of death in the country.

FNRI researchers used soybeans instead of lean beef or pork as the main ingredient to produce meatless sausage.

The sausage is light brown in color, juicy and tender, flavored with sausage seasonings and herbs, the FNRI said.

It contains 1.5 percent dietary fiber, 17.3 percent protein, and 262 kilocalories per 100 grams.

“When packed in polyethylene bags, it remains stable and acceptable after 12 months of storage in a freezer,” the FNRI said.

Sausages are usually made from ground meat, animal fat, salt, and spices, typically packed in a casing.

Traditionally, casings are made of animal intestines although they are now often synthetic.

The European Food Safety Authority has warned that an additive used in some sausages and burgers could cause cancer.

Food experts have expressed concern about the use of the coloring E128, also known as Red 2G.

In 2007, they recommended that the dye should no longer be considered safe for human consumption. – Helen Flores