Meat+Poultry - April 2021 - 75

Driven by these concerns, there is a big
crossover with blended items and plantbased meat alternatives. Blended items, using
vegetables or mushrooms and meat, are of
particular interest.
" Typically people are more likely to
upgrade a current habit than adopt a whole
new one, " Roerink said. " And blended items,
in that regard, are a short bridge
away from meat and allow
shoppers to feel a little better
about their meat choices. "
That's what Seemore Meats
& Veggies, Brooklyn, NY, is all
about. The vegetable-forward meat
company made its debut right
before the pandemic with a line
of sausages that combine fresh
vegetables (up to 35% per link) with
responsibly raised meat. Launch
varieties were Broccoli Melt (pork,
broccolini, spicy pepperoncini,
garlic and Monterey Jack cheese),
Bubbe's Chicken Soup (chicken,
carrots, celery, garlic, parsley
and dill), La Dolce Beet (pork,
beets, garlic and fennel seed)
and Loaded Baked Potato (pork,
potatoes, sharp cheddar cheese,
bacon and chives). Recently the
company added Chicken Parm
to its lineup. It is made with
humanely raised chicken, roasted
tomatoes, basil, cheese and
toasted breadcrumbs. The blended
sausages either contain vinegar or
celery powder, or both, depending
on variety, eliminating the need for
artificial preservatives and curing
agents and allowing for a claim of
" no artificial ingredients. "

The COVID-19 pandemic caused a
shift in consumer eating habits, which
in turn caused processors to do some
pivoting of their own. Tyson Foods now
offers large family packs of frozen
chicken breasts to accommodate
the increased number of consumers
cooking and eating at home.

THE NATURAL CHOICE
TO IMPROVE SHELF LIFE
Consumers care about the ingredients you use. NaSure® plant-based shelf life
solutions from Camlin Fine Sciences protect against oxidation while meeting
the growing demand for a cleaner label. Choose from a wide range of formulas
that include naturally sourced ingredients like rosemary, green tea, acerola and
other plant-based extracts to keep your foods tasting better and lasting longer.
Contact us to learn how we can create the tailor-made shelf life solution you
want with the high quality standards you need.

camlinfs.com/shelflife

CURING WITH EXTRACTS

US/SLS/OCT252019

Many sausages rely on curing
salts made with synthetic nitrates
and nitrites to develop flavor and
color. The most common cleanlabel alternative is celery extract.
The term " uncured " has long been
used to describe meats prepared
with such natural ingredients that
are inherent sources of nitrates
and nitrites.
www.meatpoultry.com | 04.21 | MEAT+ POULTRY

75


http://www.camlinfs.com/shelflife

Meat+Poultry - April 2021

Table of Contents for the Digital Edition of Meat+Poultry - April 2021

Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - vdg - 1
Meat+Poultry - April 2021 - vdg - 2
Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - 2
Meat+Poultry - April 2021 - 3
Meat+Poultry - April 2021 - 4
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Meat+Poultry - April 2021 - Marel - 1
Meat+Poultry - April 2021 - Marel - 2
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