Food Business News - March 22, 2016 - (Page 33)

Ingredient Innovations Ingredient Innovations Reducing the 'ates' in meat applications Celery, vinegar, green tea, citrus and rosemary ingredients may increase shelf life and add food safety benefits in meat and poultry items CORBION onsumers may be familiar with celery, vinegar, green tea, citrus and rosemary, or at least more familiar than they are with nitrites, phosphates, BHA, BHT and propyl gallate. To take advantage of the simple label trend, companies may want the names of the first group on the ingredient lists of their meat and poultry products. Using ingredients that consumers recognize is still a trend, said Tom Rourke, Ph.D., senior business development manager for Corbion. "Do we see that still growing?" he asked. "Yes. On the retail markets it's being driven by most of the clean label/natural grocers out there, and then just about every grocery chain has a section of clean and naturally labeled products. But the big thing that we're seeing is the edicts from large food service establishments saying we're going to get rid of, what we call, 'ates.' " He mentioned lactate, propionate and benzoate as some of the chemical-sounding "ates" names. Corbion this year launched Verdad Avanta C100, a blend featuring vinegar and celery powder that is designed for use in natural uncured deli meats, C March 22, 2016 hot dogs, bologna and sausages. Celery powder is a natural source of nitrite, allowing companies to remove chemical sources of sodium nitrite from the label, Dr. Rourke said. Chemical sources of sodium nitrite are not allowed on natural meat and poultry labels, according to U.S. Department of Agriculture rules, he said. Blending the celery powder with vinegar in Avanta C100 has a food safety benefit as well. "We get a huge increase in Listeria control, basically flat line, no growth in Listeria over a 120-day period," he said. "Then you say, 'Well, why can't we just buy powdered vinegar and buy celery, and we'll add them as singles?' And you know what, that's not a bad solution. The key thing, though, is that we have a very unique vinegar product that is higher in pH than what you'll normally find in the market. That blended higher pH, when it's blended with celery, helps to bind a little more water. It has less effect on color." The "C" in Avanta C100 stands for cured. Corbion also offers Avanta F100 and Avanta Y100. The "F" in Avanta F100 stands for flavor. Avanta F100, a blend of vinegar and jasmine tea extract, is designed for use in fresh ground meats like sausage, turkey, chicken and ground beef. It may be labeled as natural flavor. It may replace BHA, BHT and propyl gallate while extending shelf life, Dr. Rourke said. The "Y" in Avanta Y100 stands for yield. The ingredient provides more than 120 days of Listeria control and enhances cook yield from 4% to 10%, depending on the application. Avanta Y100 may not be a complete phosphate replacer, but it does add back some yield and texture when phosphates are taken out of meat and poultry products, Dr. Rourke said. Brock Lundberg, president of research and development for FiberStar, Inc., River Falls, Wis., listed four reasons why companies may want to remove phosphates: to clean up label declarations; to reduce sodium content; to reduce phosphate content in wastewater systems; and to reduce purge. FiberStar offers Citri-Fi ingredients as a way to replace phosphate. Citri-Fi does not contain sodium. On the ingredient list it may appear as citrus flour, dried citrus pulp or citrus fiber. "CitriǦFi 100 M40 is an ideal phosphate replacement due to Chemical sources of sodium nitrite are not allowed in meat and poultry products that are labeled as natural, according to U.S. Department of Agriculture rules. its particle size, water-holding capacity and clean label status," Mr. Lundberg said. "CitriǦFi 100 M40 performs well in injection systems due to its low viscosity and small particle size. The small particle size and low viscosity minimizes injection issues and gel pockets that may form in the meat muscle in the finished product." Since Citri-Fit in meat systems does not gel during cooking, it often is used in combination with rice starch and/or kappa carrageenan. "Therefore, there is a synergistic benefit adding CitriǦFi, which tightly binds moisture immediately, with a gelling ingredient that can solidify the binding network," he said. "As a result, this combination improves yields during the cooking process. Because phosphates are highly effective to improve yields during cooking, replacing phosphates is a big challenge. By using CitriǦFi in combination with rice starch FOODBUSINESS NEWS ® 33

Table of Contents for the Digital Edition of Food Business News - March 22, 2016

Food Business News - March 22, 2016
Chipotle continues to struggle
G.M.O. labeling: Back to the drawing board?
Dairy Business News - Picking the right fruits, nuts and seeds
Table of Contents
Web Contents
Editorial - Food industry faces challenges as obesity rate rises
General Mills invests in organic cottage cheese maker
Natural Products Expo West - When big companies buy small brands
Alexia Foods homes in on hot potato trends
What’s popping at Angie’s Boomchickapop
Four trends driving growth in organic
Kraft Heinz impressing investors
Wal-Mart revamping fresh food strategy
Target focused on the fundamentals of fresh
Science, safety and seaweed
Market Insight - Wheat, corn, soybeans: Which one will lead?
Flavor Trends - Beyond sriracha
Ingredient Innovations - Reducing the ‘ates’ in meat applications
New Food Products
Ingredient Market Trends - Millers forecast soft red winter wheat crop at 362 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - March 22, 2016