Meat+Poultry - April 2018 - 78

INGREDIENT ESSENTIALS * ADVERTORIAL

Organic Buffered Vinegar Food Safety Solution Now Available for Growing
Organic Market
The Food Technologies division of Kemin,
Des Moines, Iowa, a leading provider of
shelf life extension and food safety solutions for food and beverage industries, now
offers BactoCEASE® NV OR Liquid as part of
its buffered vinegar food safety solutions
line. As an alternative to traditionally used
synthetic preservatives, this line of buffered
vinegar-based products helps manufacturers offer safe and label-friendly meat and
poultry products, and is available in liquid,
dry, no sodium and organic varieties.
"Our addition of a certified, organic
version of BactoCEASE® NV OR Liquid is
another example of how Kemin responds
to our customer's need for label-friendly ingredient solutions," said Courtney Schwartz,
senior marketing communications manager. "As consumers demand more 'clean'
and organic food and beverage options,
Kemin solutions, like our organic vinegar
preparation, allow meat processors to meet

these needs with an effective, recognizable
ingredient."
BactoCEASE® NV products have been shown
to be effective in extending shelf life by controlling growth of food-borne pathogens, such
as Listeria monocytogenes, in fresh and readyto-eat meat and poultry products, without
negatively impacting the texture or flavor of
the finished product.
The meat and poultry markets grow more
competitive every day, with consumers becoming savvier from the abundance of available

information regarding their food choices.
Kemin offers manufacturers the technical
expertise and protein knowledge to answer
production challenges, while providing customized shelf life solutions.
In today's highly competitive marketplace, Kemin provides food processors,
manufacturers and formulators the ability
to reduce costs, control inventory and meet
demand, all while providing the visual
appeal and flavor protection consumers
demand.

sanitary and food safety requirements. Even
product described as 'artisan,' 'hand-crafted'
or 'local' must follow defined procedures
that include good manufacturing practices
and food safety protocols.
Perishable meat snacks, typically cubed or
sliced processed or cooked whole-muscle
meats, require the same manufacturing
and packaging diligence, and more. That's
because these products require refrigeration,
but are often carried by consumers for
later snacking and experience temperature
fluctuations that can jeopardize both the
quality and safety of the product.
To appeal to today's label-reading, healthand wellness-conscious consumer, all types
of meat snack manufacturers are replacing
traditional preservatives with clean-label
ingredients to ensure quality through shelf
life. This includes adding select plant-based
extracts, most notably rosemary and green
tea, which are well recognized for their
ability to conserve the appearance, taste and
quality of meat and poultry products.
Kemin, Des Moines, Iowa, carefully selects
plant varieties to produce the most effective
extracts. Depending on the application and
the desired outcome, the company carefully
blends its plant extracts into the most
effective combination.
"These versatile, natural solutions
are consumer-friendly alternatives to
conventional synthetic antioxidants

commonly used in the industry," said Courtney
Schwartz, senior marketing communications
manager for the Food Technologies division
of Kemin. "These extracts exert both flavoring
and antioxidant properties, the latter for
delaying oxidation and increasing shelf life.
"Our sustainable, vertically integrated
rosemary crop production allows our
customers to feel at ease knowing that they
have a safe and consistent supply," said Ms.
Schwartz. "Our proprietary manufacturing
process yields a highly concentrated,
homogeneous solution resulting in a very
effective and consistent product."
When it comes to food safety, propionates
have a reputation as being one of the
most effective antimicrobials in meat and
poultry; however, many do not consider
them a clean-label ingredient. In response
to processors looking for simple solutions,
Kemin developed the BactoCEASE® NV line of
buffered vinegar solutions.
"Acetic acid is the key active ingredient
in buffered vinegar," said Ms. Schwartz.
"BactoCEASE® NV relies on sodium cations
while BactoCEASE® NV-K uses potassium,
enabling the latter to assist with lower-sodium
formulations. We also offer an organic option."
The BactoCEASE® NV ingredients are
available in liquid and dry varieties. The
BactoCEASE® NV ingredients have been shown
to effectively inhibit Listeria monocytogenes in
various meats used in perishable snack kits,

including cured ham, uncured turkey, salami,
cooked chicken and sausages. They have also
been shown to retard mold growth, which is
one of the greatest values it brings to the nonperishable meat snack category.
"These versatile, clean-label solutions
are more consumer-friendly alternatives to
traditional synthetic ingredients commonly
used in the industry," said Ms. Schwartz.
Conclusion
FORTIUM® brand natural plant extracts
provide oxidative protection in meat
and poultry products, helping preserve
appearance, taste and quality, thus keeping
them fresher, longer. BactoCEASE® buffered
vinegar solutions provide meat and poultry
manufacturers with a clean-label food safety
option to extend shelf life without any
adverse effect on product quality.
Note: Certain statements many not be
applicable in all geographical regions. Product
compliance and labeling may differ based
upon government requirements.
For more information from Kemin,
visit kemin.com/protectsaltysnacks

http://www.kemin.com/protectsaltysnacks

Meat+Poultry - April 2018

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