Make Your Brand the One Chosen by the Customers

Imagine serving your clients and family meat product without phosphates, nitrites and with natural texturizers and antioxidants so that you don’t have to compromise on yield, shelf-life and color.

We are sure you would love to be able to that. You are not alone, be aware that:

52% of global consumers say they priorities products made with natural ingredients when making their daily purchase
60% of consumers worldwide say they actively seek cleaner clearer labels, where “clean” is understood to mean those without artificial additives or artificial ingredients.
65% of global consumers have more confidence in brands that use natural, clearly identified, sustainable ingredients.

Let’s break it down by the additive used and how to replace it:

Phosphates

For decades, the food industry has used phosphates as a regular ingredient to improve water retention, texture and yield during and after cooking.

Today, natural phosphate alternative is available. It is designed to increase texture and yield in fresh and cooked meat and fish products, improving juiciness naturally. Used in injection or thumbling it increases water intake and reduces drip loss.

Nitrites

Nitirites are traditionally added to meat products to provide reddish colour and as preservative.

We are happy to present innovative solution that maintains the natural reddish colour of cooked products, provides effective shelf-life extension and protection. Solution is free from:

– Synthetic preservatives.

– Celery.

– Residual nitrites.

– And nitrosamines.

in the final product.

Preservatives

Within the cooked and sliced meat products sector, microbial proliferation is one of the main challenges. To address the issue synthetic preservatives are used commonly.

Syntethic preservatives can be replaced by natural alternatives. We can offer a natural solution formulated to delay and prevent the growth of both spoilage and pathogenic microorganisms. Its application can prolong product shelf life, preserving its aroma, flavour and colour for longer, aswell as providing greater food safety without the need to resort to synthetic preservatives.

The solution we can offer enables you to replace bacteriostatic preservative based on organic acids that can ruin the taste of your product. These products act by disrupting the cytoplasmic membrane, inhibiting microbial growth and enhance the bacteriostatic effect of its active components. Plus, can bring antioxidative effect and preserve the color when combined with natural extracts.

Antioxidants

Oxidation is one of the main challenges in the meat industry, as it directly affects meat colour, taste and stability. Oxidation causes meat to lose its characteristic red colour, giving way to duller shades that impair its appearance and make it less attractive to consumers. Another effect is the loss of freshness and the appearance of strange flavours (rancidity).

The addition of antioxidants addresses the loss of color due to the oxidation and allows for a longer shelf-life.

To meet this challenge, we are able to offer a natural solution designed to inhibit oxidation in meat products. Using it preserves the product’s colour, flavour and stability for longer, without the need for synthetic additives. This general-purpose natural antioxidant for food products prevents oxidation by inhibiting free radical formation in both aqueous and lipid phases, making it one of the most effective solutions for most food products. It enhances freshness, delays rancidity, and preserves flavor, color, and nutritional value over time.

It contributes to maintaining the red color of meat against oxidation, compared to other antioxidants or their absence.

Texturizing agents

Natural texturizing agents provide a natural juice retention agent that enhances mass in minced food products such as burgers, sausages, nuggets, meatballs, and more.

It won’t be easy, but your customers want it. Let’s deliver together.

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