Meat+Poultry - August 2018 - 85

INGREDIENT ISSUES

all the needs including cost limitations when
recommending a product."
In an application such as fresh ground
chicken meat, the use of a natural shelf
management product is common. In both a raw
or cooked form, oxidation needs to be mitigated.
"The use of rosemary extract or a
rosemary and green tea blend can
significantly increase the shelf life
by keeping oxidative by-products
low, improving flavor and
other sensory attributes of the
ground meat," Igou says. "Pork
sausage is an application where
synthetic antioxidants are still
very much being used. However,
by switching to plant extracts,
oftentimes an increase in shelf life
can be achieved."
That's because synthetic
antioxidants have limitations on
their application rates, while for
the most part, there is no upper
limit restriction for their natural
counterparts. Higher application
rates can be used without
impacting the flavor profile.
Wenda Ingredient's chemical
antioxidant replacement solution
combines sea salt with fruit and
spice extracts. It is labeled "sea
salt, natural flavors" and extends
shelf life by protecting fresh meats
from color degradation, spoilage
microorganisms and oxidation. It
protects against pathogens, too,
according to Metzger.
"We also offer a true 'uncured'
meat solution," Metzger says.
"Fruit and spice extracts with
polyphenols and flavonoid
antioxidants fix the iron in the
meat myoglobin and create cured
color and flavor with no or very
miniscule amounts of residual
nitrites. This all-in-one solution
eliminates chemical nitrates
and nitrites, erythorbate, celery
powder, lactates, diacetate, and
cherry powder, and eliminates the
need for high-pressure processing.
Using ingredients sourced
from food rather than concocted

in a lab assists with natural label claims.
"Brands and processors who proactively
offer consumers cleaner, more natural,
delicious meat and poultry products have an
opportunity to elevate their brand and capture
market share in this faster growing market
segment," Metzger concludes.

www.meatpoultry.com | 08.18 | MEAT+ POULTRY

85


http://www.prosur.es http://www.meatpoultry.com

Meat+Poultry - August 2018

Table of Contents for the Digital Edition of Meat+Poultry - August 2018

Meat+Poultry - August 2018
CONTENTS
COMMENTARY - Thought for food
BUSINESS NOTES - BEYOND MEAT OPENS INNOVATION CENTER
CARGILL LAUNCHES ‘IT’S MEAT’ CONCEPT IN KOREA
STAMPEDE MEAT TO EXPAND IN NEW MEXICO
SONIC’S BLENDED BURGER GEARED TOWARD WOMEN
FRESHDIRECT OPENS FOOD DISTRIBUTION FACILITY
MAPLE LEAF FOODS TO ACQUIRE POULTRY PLANTS
KROGER TO EXPAND DISTRIBUTION CENTER
WASHINGTON - Losing on pork
COVER STORY - ADAPTING AND ADVANCING
BY THE NUMBERS - Specialty meats lead deli growth
FOODSERVICE TRENDS - Strategies for deli
FAMILY BUSINESS - A MEATY MILESTONE
COMPANY PROFILE - A GROWING FAMILY
FOOD SAFETY - The next level
PACKAGING SOLUTIONS - PILING on
MARKETING TRENDS - Getting social with MILLENIALS
PLANT PROJECTS - CONSTRUCTIVE GROWTH
INGREDIENT ISSUES - A NATURAL attraction
SMALL BUSINESS MATTERS - Small-town business, big-city flavor
SHOW PREVIEW - Packing it up
LABOR - Employee appreciation
FROM THE CORRAL - Upstream awareness
NAMES IN THE NEWS
CALENDAR
SHOWCASE
CLASSIFIEDS
THE INSIDER
ADVERTISERS
Meat+Poultry - August 2018 - Meat+Poultry - August 2018
Meat+Poultry - August 2018 - Meat+Poultry - August 2018
Meat+Poultry - August 2018 - 2
Meat+Poultry - August 2018 - 3
Meat+Poultry - August 2018 - CONTENTS
Meat+Poultry - August 2018 - 5
Meat+Poultry - August 2018 - 6
Meat+Poultry - August 2018 - 7
Meat+Poultry - August 2018 - COMMENTARY - Thought for food
Meat+Poultry - August 2018 - 9
Meat+Poultry - August 2018 - SONIC’S BLENDED BURGER GEARED TOWARD WOMEN
Meat+Poultry - August 2018 - 11
Meat+Poultry - August 2018 - KROGER TO EXPAND DISTRIBUTION CENTER
Meat+Poultry - August 2018 - 13
Meat+Poultry - August 2018 - WASHINGTON - Losing on pork
Meat+Poultry - August 2018 - 15
Meat+Poultry - August 2018 - COVER STORY - ADAPTING AND ADVANCING
Meat+Poultry - August 2018 - 17
Meat+Poultry - August 2018 - 18
Meat+Poultry - August 2018 - 19
Meat+Poultry - August 2018 - 20
Meat+Poultry - August 2018 - 21
Meat+Poultry - August 2018 - 22
Meat+Poultry - August 2018 - 23
Meat+Poultry - August 2018 - 24
Meat+Poultry - August 2018 - 25
Meat+Poultry - August 2018 - 26
Meat+Poultry - August 2018 - 27
Meat+Poultry - August 2018 - BY THE NUMBERS - Specialty meats lead deli growth
Meat+Poultry - August 2018 - 29
Meat+Poultry - August 2018 - 30
Meat+Poultry - August 2018 - 31
Meat+Poultry - August 2018 - FOODSERVICE TRENDS - Strategies for deli
Meat+Poultry - August 2018 - 33
Meat+Poultry - August 2018 - 34
Meat+Poultry - August 2018 - 35
Meat+Poultry - August 2018 - FAMILY BUSINESS - A MEATY MILESTONE
Meat+Poultry - August 2018 - 37
Meat+Poultry - August 2018 - 38
Meat+Poultry - August 2018 - 39
Meat+Poultry - August 2018 - 40
Meat+Poultry - August 2018 - 41
Meat+Poultry - August 2018 - COMPANY PROFILE - A GROWING FAMILY
Meat+Poultry - August 2018 - 43
Meat+Poultry - August 2018 - 44
Meat+Poultry - August 2018 - 45
Meat+Poultry - August 2018 - FOOD SAFETY - The next level
Meat+Poultry - August 2018 - 47
Meat+Poultry - August 2018 - 48
Meat+Poultry - August 2018 - 49
Meat+Poultry - August 2018 - 50
Meat+Poultry - August 2018 - 51
Meat+Poultry - August 2018 - 52
Meat+Poultry - August 2018 - 53
Meat+Poultry - August 2018 - 54
Meat+Poultry - August 2018 - 55
Meat+Poultry - August 2018 - PACKAGING SOLUTIONS - PILING on
Meat+Poultry - August 2018 - 57
Meat+Poultry - August 2018 - 58
Meat+Poultry - August 2018 - 59
Meat+Poultry - August 2018 - 60
Meat+Poultry - August 2018 - 61
Meat+Poultry - August 2018 - 62
Meat+Poultry - August 2018 - 63
Meat+Poultry - August 2018 - 64
Meat+Poultry - August 2018 - 65
Meat+Poultry - August 2018 - 66
Meat+Poultry - August 2018 - 67
Meat+Poultry - August 2018 - MARKETING TRENDS - Getting social with MILLENIALS
Meat+Poultry - August 2018 - 69
Meat+Poultry - August 2018 - 70
Meat+Poultry - August 2018 - 71
Meat+Poultry - August 2018 - PLANT PROJECTS - CONSTRUCTIVE GROWTH
Meat+Poultry - August 2018 - 73
Meat+Poultry - August 2018 - 74
Meat+Poultry - August 2018 - 75
Meat+Poultry - August 2018 - 76
Meat+Poultry - August 2018 - 77
Meat+Poultry - August 2018 - INGREDIENT ISSUES - A NATURAL attraction
Meat+Poultry - August 2018 - 79
Meat+Poultry - August 2018 - 80
Meat+Poultry - August 2018 - 81
Meat+Poultry - August 2018 - 82
Meat+Poultry - August 2018 - 83
Meat+Poultry - August 2018 - 84
Meat+Poultry - August 2018 - 85
Meat+Poultry - August 2018 - SMALL BUSINESS MATTERS - Small-town business, big-city flavor
Meat+Poultry - August 2018 - 87
Meat+Poultry - August 2018 - 88
Meat+Poultry - August 2018 - 89
Meat+Poultry - August 2018 - SHOW PREVIEW - Packing it up
Meat+Poultry - August 2018 - 91
Meat+Poultry - August 2018 - LABOR - Employee appreciation
Meat+Poultry - August 2018 - 93
Meat+Poultry - August 2018 - FROM THE CORRAL - Upstream awareness
Meat+Poultry - August 2018 - 95
Meat+Poultry - August 2018 - NAMES IN THE NEWS
Meat+Poultry - August 2018 - CALENDAR
Meat+Poultry - August 2018 - SHOWCASE
Meat+Poultry - August 2018 - 99
Meat+Poultry - August 2018 - CLASSIFIEDS
Meat+Poultry - August 2018 - 101
Meat+Poultry - August 2018 - 102
Meat+Poultry - August 2018 - 103
Meat+Poultry - August 2018 - THE INSIDER
Meat+Poultry - August 2018 - ADVERTISERS
Meat+Poultry - August 2018 - 106
Meat+Poultry - August 2018 - 107
Meat+Poultry - August 2018 - 108
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