Food Protection Trends - August 2008 - (Page 557)

WTI – A World Leader in Food Safety and Functional Food Ingredients World Technology Ingredients Company, Inc. (WTI, Inc) is a specialty ingredients company founded in 1978 to provide ingredients and technology to the meat, poultry and seafood industries. Since 1988, World Technology Ingredients has been issued 12 patents in ingredient and food process technology. WTI manufactures dry and liquid ingredients for use by food manufacturers to enhance finished product performance and inhibit a broad range of bacteria, yeast and molds. All ingredients manufactured and sold by World Technology Ingredients are approved for use in USDA and FDA regulated products. All WTI ingredients are Generally Recognized As Safe (GRAS), nonallergenic and safe for direct contact. WTI opened its new state of the art production facility in Jefferson, Georgia in December 2005 with additional capacity to do Custom Blending and Contract Packaging. The facility, carefully designed to exceed all Good Manufacturing Practices (GMP’s) requirements received a SUPERIOR rating by the AIB on its very first inspection. WTI is committed to providing safe, new and innovative solutions for its customers. Through leading edge research and technical initiatives, WTI is able to meet the needs of its customers, both large and small. Our goal is simple – to continuously identify and develop new ingredients/technology which provides our customers the tools to profitably succeed. WTI Products Portfolio World Technology Ingredients manufactures five different brands of product, each designed to profitably enhance selected performance attributes of a wide variety of foods. The product lines are: IONAL, Myosol, MOstatin, TenderIn, Marinal and FlavorIn. IONAL Products The IONAL brands of antimicrobials consist of three basic product lines: IONAL, IONAL Plus and IONAL LC – all based upon blends of buffered citrates alone or in combination with diacetate or acetate. Since it’s approval as an antimicrobial for meats and poultry in 1995 extensive research has been conducted into the use of buffered citrates to inhibit the growth of pathogenic and nonpathogenic bacteria in/on raw and ready to eat meats and poultry. IONAL is straight buffered sodium or potassium citrate. As the name implies it increases ionic strength. In muscle protein systems this equates to increased marinade/brine retention and yield during processing with less moisture migration and purge in the finished package. IONAL Plus products are buffered citrates with diacetate or acetate. It primarily is used to increase the shelf life of perishable foods, especially raw marinated meats, fish and poultry. Typically incorporation of IONAL Plus into a food system will double the products shelf life. IONAL LC products are buffered citrates with diacetate or acetate which have been specifically formulated to inhibit the growth of pathogenic bacteria such as Listeria monocytogenes in/on foods, especially ready to eat meats. Studies have also shown it to be an effective means of inhibiting the outgrowth of Clostridium perfringens. Myosol Products Myosol branded liquid phosphates; Myosol and Myosol Plus are performance enhanced functional ingredients designed to improve product/process yield and meat tenderness. Myosol brand phosphates are supersaturated tetrapotassium pyrophosphate solutions which are pH optimized to meet your specific needs. They are readily soluble in cold water and instantaneously reactive in meat systems. MOstatin Products MOstatin brand products are all natural, consumer friendly, clean label ingredients designed to enhance the retention qualities of marinades in muscle foods and inhibit the growth of pathogens and spoilage MOstatin V MOstatin V is a buffered vinegar product designed to inhibit a broad spectrum of bacteria, yeast and molds in foods. At low concentrations MOstatin V does not have any flavor impact on the finished product. At higher concentrations it yields a slight vinegar taste and odor. MOstatin VE MOstatin VE is a buffered vinegar system with native tapioca or potato starch designed to enhance/increase marinade retention in ready to eat muscle foods while inhibiting a broad spectrum of bacteria, yeast and molds. At low concentrations MOstatin VE does not have any flavor impact on the finished product. At higher concentrations it yields a slight vinegar taste and odor. microorganisms in a wide array of food systems. MO for microorganism; statin for stasis or no growth. There are four basic product lines of MOstatins: MOstatin LV, MOstatin V, MOstatin VE, and MOstatin LVE. MOstatins have been successfully used as a CCP for Listeria in ham. They have also performed successfully against this pathogen of public health significance in refrigerated salads and soups. MOstatin LV MOstatin LV is an all natural blend of lemon juice concentrate and vinegar designed to enhance the organoleptic properties of foods while inhibiting a broad spectrum of bacteria, yeast and molds. MOstatin LV increases the water holding capacity of muscle protein systems. At low concentrations MOstatin LV does not have any flavor impact on the finished product. At higher concentrations, its slight citric taste enhances the natural flavors of meats, fish, poultry and vegetables. MOstatin LVE MOstatin LVE is on all natural blend of lemon juice concentrate, vinegar and native tapioca or potato starch. It is designed to increase cook yield of ready to eat muscle foods while inhibiting pathogen and nonpathogenic bacteria, yeast and molds. Marinal Products Marinal brand marinades are customized systems designed to deliver maximum performance at an affordable cost. They are specially formulated to maximize the interactions between substrate, process and packaging in order to achieve the customers’ desired performance objectives. TenderIns TenderIns are all natural, consumer friendly, clean label alternatives to phosphates for use in muscle foods. TenderIns are derived from fruit juices and vegetable bi-products. They are species specific products – each formulated to accommodate the different functional characteristics encountered by different muscle foods: a.k.a. beef, chicken, pork, turkey or fish. TenderIn L TenderIn L is the liquid form of TenderIns, each custom blended to meet the specific performance requirements of a wide range of food systems. TenderIn DL TenderIn DL is processed lemon juice concentrate dried onto a rice flour carrier designed to increase the cook yield of ready to eat meats and overall viscosity of food systems. The rice flour is a specialty blend formulated to deliver the optimum amylose and amylopectin concentrations. Its unique properties in cooked systems make TenderIns a viable alternative to phosphates. FlavorIns FlavorIns are all natural flavor systems derived from fruit, vegetable and vinegar based ingredients designed to enhance to organoleptic attributes of food systems throughout the shelf life of a product. They are available in both a dry and liquid form depending upon the desired functionality in the finished product. AUGUST 2008 | FOOD PROTECTION TRENDS 557 http://www.wtiinc.com http://www.wtiinc.com

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Food Protection Trends - August 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director Hand Hygiene in the Food Industry: Resolving an Enigma? Food Safety Awareness: Concerns, Practices, and Openness to Change of College Students with Health and Non-Health Majors Highlights from the Brazil International Food Safety Conference Audiovisual Library Listing Audiovisual Library Order Form New Members Updates News Industry Products Coming Events Advertising Index Journal of Food Protection� Table of Contents Booklet Order Form Membership Application

Food Protection Trends - August 2008

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