Food Protection Trends - December 2008 - (Page Cover2)

800-827-1727 – ph 706-387-5150 – fax 706-387-5159 www.wtiinc.com 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 technologies 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. _ IONAL Products WTI Products Portfolio MOstatins are all natural, consumer friendly, clean label ingredients designed to inhibit the growth of microorganisms in/on food. MO for microorganism; statin for stasis or no growth. MOstatins have been successfully validated as an all natural CCP for Listeria for RTE meats, soups and salads. The World Technology Ingredients products portfolio consists of six different brands of product, each designed to profitably enhance selected performance attributes of a wide variety of foods. The brands are: IONAL, Myosol, MOstatin, TenderIn, Marinal and FlavorIn. 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 microorganisms 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. They are 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 Listeria monocytogenes in/on foods, especially ready-toeat meats (RTE). In RTE meats, IONAL LC has also been shown an effective means of preventing the outgrowth of Clostridium perfringens spores. Myosol brand phosphates are supersaturated tetrapotassium pyrophosphate solutions which are pH optimized to meet your specific needs. Myosol and Myosol Plus are performance enhanced functional ingredients designed to improve product/process yield and meat tenderness. They are readily soluble in cold water and instantaneously reactive in meat systems. MOstatin Products concentrations MOstatin VE does not have any flavor impact on the finished product. At higher concentrations it yields a slight vinegar taste and odor. FlavorIns are all natural flavor systems derived from fruit, vegetable and vinegar based ingredients designed to enhance the organoleptic attributes of food systems. They are available in both a dry and liquid form depending upon the desired functionality in the finished product. FlavorIn Products MOstatin LV IONAL IONAL Plus 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. 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 Products TenderIn DL IONAL LC 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. Myosol Products MOstatin V is a vinegar based product designed as a surface treatment to inhibit a broad spectrum of microorganisms. MOstatin V 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. Marinal brand marinades are customized systems designed to deliver 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. MOstatin VE Marinal Products MOstatin VE is a vinegar based system with native starches designed to increase marinade retention in ready to eat muscle foods while inhibiting a broad spectrum of bacteria, yeast and molds. At low http://www.wtiinc.com http://www.wtiinc.com

Table of Contents Feed for the Digital Edition of Food Protection Trends - December 2008

Food Protection Trends - December 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Observed Hand Washing Behaviors of Young Adults during Food Preparation Adoption of Interventions to Improve Food Safety at Meat and Poultry Processing Plants in the United States Call for Awards – IAFP 2009 Affiliate Officers IAFP Committee, PDG, Task Force and Affiliate Council Mission Statements New Members What’s Happening in Food Safety Industry Products Coming Events Index to Volume 28 Advertising Index IAFP Financial Report Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - December 2008

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