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The ongoing economic uncertainty has amplified the trend of consumers shopping smarter and seeking out value-for-money. Coupled with increasing commodity costs, manufacturers across the food industry are feeling the pinch from every angle.
“This trend has led salami manufacturers to focus on process efficacy, without compromising on premium product quality or safety, although differentiation has become more difficult to maintain in recent times,” said Caroline de Lamarliere, global product manager, ripening and protective cultures, DuPont Nutrition & Health.
Market-Driven Science
DuPont, combining both industry knowledge and science expertise has created a series of new meat cultures specifically to ease the acute process cost pressures experienced by European manufacturers, ensuring a fast and efficient production process through rapid acidification coupled with a short lag-phase allowing manufacturers to optimise their cost-base and inventory turnover capabilities.
“Brought to market as part of the DuPont™ Danisco® range of food ingredients, the new TEXEL® PRISM culture series combines Lactobacilli to secure a fast processing speed, with Staphylococci strains ensuring the production of premium quality salami with rapid colour and flavour development,” said de Lamarliere.
Addressing Food Security
The short acidification lag-phase as well as speeding up the production process, also aids in controlling acid sensitive pathogen flora such as Salmonella and Listeria. This protective functionality is reinforced by DuPont patented Listeria inhibiting properties of a Lactobacilli strain used in creating the TEXEL® PRISM culture series.
“TEXEL® PRISM culture series is aimed at tackling a key challenge for salami manufacturers today, by using market-driven science to create a perfect combination of speed, colour, flavour and texture throughout the production process and benefiting from DuPont patented protective properties enhancing food security,” said de Lamarliere.
May 29, 2012 - DuPont
