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Danisco will turn up the spotlight on meat innovation at IFFA 2010 in Frankfurt with demonstrations of the newest exciting concepts for the meat industry.New cultures, efficient stabilisers and natural antioxidants are among the full range of solutions developed to give meat products the right taste, colour, texture, shelf life, safety and nutritional profile.
The company will also set out to impress with many opportunities to improve meat processes and achieve superior cost efficiency.
Effective cultures for cured meats
For cured products, Danisco will show IFFA visitors several solutions that cut costs and optimise sensory properties.
TEXEL® NatuRed is one of them, a meat culture capable of securing an effective curing process and colour development in combination with nitrite salts or natural nitrate alternatives.
TEXEL® XT is another. Enabling superior texture development in salami while delivering premium flavour and colour, this starter culture is the key to an inspiring salami concept characterised by high-level processing efficiency. The rapidly obtained textural firmness lays the ground for novel casing-free snacks and gives excellent slicing properties earlier in production.
Choice stabilisers – also without phosphate
In reformed meat, GRINDSTED® MeatBinder Stabiliser Systems are the natural way to turn waste into value. Now also available in a phosphate-free version, GRINDSTED® MeatBinder transform odd-shaped meat trimmings into medallions and nuggets with defined shapes and sizes, excellent cooking and freeze-thaw stability – and improved profits for manufacturers.
“Our stabiliser systems bring meat manufacturers two-in-one benefits – improved functionality, through improved binding ability, juiciness and freeze-thaw stability, and lower cost-in-use compared to conventional enzyme-based solutions,” says Jesper Kampp, Group Manager, Application Specialist at Danisco.
A naturally longer life
With the attention of many consumers today firmly fixed on cleaner labels, GUARDIAN™ Green Tea Extract gives natural protection against oxidation, safely extending the shelf life of heat-treated meats.
“The high content of catechins in our green tea extract maintains the fresh quality of many meat applications for longer with no unpleasant off-flavours,” explains Jorgen Sorensen, Global Business Director for Natural Extracts.
Find Danisco at IFFA in Hall 4.1, stand number B80, on 8-13 May.
http://www.danisco.com/wps/wcm/connect/danisco/corporate/media+relations/news/frontpage/pressrelease_519_en.htm
