Meat+Poultry - October 2020 - 74

INGREDIENT ISSUES

varied vinegar ingredients in the marketplace.
"Buffered vinegars come in a wide range of
pH levels and customers can choose from both
liquid and powder formats, as well as organic
and non-GMO options," McCoy said. "Different
pH levels work well in different applications,
but in meat and poultry applications, it's
important that pH not be too low in order
to avoid flavor impact and to
preserve water-holding capacity
and texture."
At the same time, maintaining
antimicrobial activity is essential
to ensuring food safety and
prolonging product freshness.
There's a fear factor driving
consumer concerns about food
safety, which has never been more
important. Shelf life is important
too, as shoppers stock up on
foods to make sure they have
what they need in the event of
another lockdown.
"This can be especially tough
for
the makers of sliced and RTE
Consumers care about the ingredients you use. NaSure® plant-based shelf life
products
like sandwich meats,"
solutions from Camlin Fine Sciences protect against oxidation while meeting
McCoy
said.
"They must keep in
the growing demand for a cleaner label. Choose from a wide range of formulas
mind
that
many
consumers are out
that include naturally sourced ingredients like rosemary, green tea, acerola and
of
work
and
have
to look for lower
other plant-based extracts to keep your foods tasting better and lasting longer.
price
points,
so
cost
efficiency is
Contact us to learn how we can create the tailor-made shelf life solution you
very
much
in
focus
for
processors.
want with the high quality standards you need.
And with so many consumers
camlinfs.com/shelflife
choosing curbside pickup and
doorstep delivery options in their
food shopping, manufacturers
are hard pressed to deal with
the need for greater temperature
tolerance, so their products stay
safe, fresh and stable longer under
challenging conditions."
Knight concluded, "Consumers
may be keeping meat and poultry
products longer in their freezer
as they stock up on these items.
Prevention of oxidation is
particularly important for fully
cooked products that are stored in
the freezer. Plant extracts can be
added to formulas to help prevent
the development of objectionable
oxidative flavors and odors in
frozen meat and poultry products
that develop over time."
by neutralized vinegar," McCoy said. "One thing
that stands out among those consumers that
are not extremely likely to purchase a product
under any naming convention is they truly do
not understand the ingredients' functionality."
This presents an opportunity to educate
consumers as to why an ingredient is added to a
product. Processors should note that there are

US/SLS/OCT252019

THE NATURAL CHOICE
TO IMPROVE SHELF LIFE

74

MEAT+ POULTRY | 10.20 | www.meatpoultry.com


http://www.camlinfs.com/shelflife

Meat+Poultry - October 2020

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

Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - VDG - 1
Meat+Poultry - October 2020 - VDG - 2
Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - 2
Meat+Poultry - October 2020 - 3
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