Meat+Poultry - July 2020 - 74

ADVERTORIAL

Clean-Label Ingredients
Maximize Shelf Life

of Meat and Poultry for the New Norm Marketplace.

The COVID-19 pandemic showed the food
industry that consumers want real meat and
poultry. They appreciate innovative options-
fresh and frozen-to ease meal preparation;
and they continue to value transparency.
It's about choice and selecting safe, quality,
nutritious meat and poultry to feed the family.

W

orldwide demand for meat and poultry products
continues to increase, even with growing
interest in plant-based protein. Avoiders represent a
small minority. This was confirmed during the first few
weeks of the COVID-19 pandemic when consumers
stocked their refrigerators and freezers with the foods
they recognized as necessary for survival. This included
all types of meat and poultry products.
Consumers were taking note of sell-by dates.
Longer shelf lives would allow for more stocking and
fewer trips to the supermarket.
Meat and poultry manufacturers employ various
ingredient, packaging and processing technologies to

keep product in prime quality for as long as possible.
This has never been more important.
"Grocery shopping continues to evolve, and
the meat purchase along with it," says Anne-Marie
Roerink, president, 210 Analytics LLC, San Antonio,
Texas. "Throughout the nonstop evolution of shopping
patterns, there has been one constant: the meat and
poultry department has been the undisputed sales
leader of the perimeter."
It's impossible to know what the future holds, but
what the COVID-19 pandemic showed the food industry
is that consumers want real meat and poultry. They
appreciate innovative options-fresh and frozen-to

ease meal preparation; and they continue to value
transparency. It's about choice and selecting safe,
quality, nutritious meat and poultry. Many seek out
clean-label products so they can feel positive about
feeding their family.
Kemin Industries, Des Moines, Iowa, a global
ingredient manufacturer that strives to sustainably
transform the quality of life every day for 80% of
the world with its products and services, markets an
extensive portfolio of ingredients for the meat and
poultry industry. This includes plant-derived ingredients
that function as clean-label alternatives to synthetic
preservatives. (See table.)

Solution

Application

Function

FORTIUM® A Acerola Extract

Fresh whole muscle and ground red
meats, alternatively cured meats
All poultry applications,
dry and semi-dry sausages

Color protection, alone or in combination, as a direct addition or sprayed topically
prior to packaging
Flavor and color protection, best product for use alone in chicken and turkey;
Replacing synthetic antioxidants or extending efficacy in combination with synthetics,
at high use rate in pepperoni and salami
Flavor and color protection, most effective clean-label solution

FORTIUM® R Rosemary Extract

FORTIUM® RGT Rosemary
+ Green Tea Extract
BactoCEASE ® Propionic Acid

All value-added beef and pork
applications
Only approved for use in ready-to-eat Inhibiting listeria, can be used alone or in combination with lactate, diacetate or other
meats (e.g., deli, cooked sausage, etc.) synthetic antimicrobials
BactoCEASE ® NV Buffered Vinegar All meat products
Clean label antimicrobial protection, applied by direct addition, spray, tumble or injection;
Cultured dextrose antimicrobials can be added to further inhibit spoilage bacteria
EN-HANCE ® BHA
Fresh sausage, dry and semi-dry
Delay oxidation, color and flavor loss;
EN-HANCE ® BHT
sausages
Standard traditional ingredients, can be used alone at 100 ppm or in combination with other
EN-HANCE ® Propyl Gallate
synthetics at 200 ppm

Source: Kemin Food Technologies

Kemin Ingredient Solutions



Meat+Poultry - July 2020

Table of Contents for the Digital Edition of Meat+Poultry - July 2020

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http://digital.meatpoultry.com/sosland/mp/2020_08_01
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