Meat+Poultry - January 2017 - 91

ADVERTORIAL

Truthful, Clean-Label
Ingredients for Meat and Poultry
It may not be enough to be clean and simple. Consumers increasingly
want full disclosure regarding food additives, including source and function.
This includes natural curing ingredients and phosphate alternatives, among others.

An informed consumer is a returning customer. It's the golden rule in
today's food industry.
This extends beyond information printed on packaged prepared
foods and includes fresh meat and poultry sold at retail and featured
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Facts, Rockville, Md. Consumers increasingly want assurance that the
foods they choose to purchase and eat do not contain ingredients they
try to avoid.
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about what's in their meat and poultry, how it was raised and where
it came from. This need to know taps a breadth of concerns related
to food healthfulness and sustainable practices," said David Sprinkle,
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a meat and poultry dish revolves around keeping it real. They seek allQDWXUDOFKRLFHVWKDWUHÁHFWWKHLUGHVLUHWRNHHSKXPDQLQWHUYHQWLRQWKH\
perceive as negative out of the process."
This all-natural movement incorporates cleaner and clearer labels
and is driving product development and marketing of meat and poultry
products. The concept of farm-to-fork transparency includes an open
dialogue between all parties involved-the farmer, the food company,
the retailer, the foodservice operator and the consumer.
Nothing is secret anymore. Companies must address issues, including
the source and function of ingredient additives. Consumers want to
know what's in their food and why. It's all about transparency.
The Center for Food Integrity (CFI), Kansas City, Mo., has research
showing if you increase transparency, you increase trust, and trust in
today's food system is imperative for a successful business and a wellfed consumer. Consumers rate "impact of food on health" and "food
safety" as the most important components of transparency.
"They want information on the product label," said Charlie Arnot, CEO
at CFI. "This includes all ingredients regardless of quantity, allergens
and preservatives, as well as disclosure of any ingredients derived from
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Providing full disclosure
There are many food additives that contain compounds certain
population segments want to avoid. When it's an allergen, it must be
disclosed. But with something like gluten, there are hidden sources,
most notably some soy sauces and natural colors. In meat and poultry,
the presence of nitrates and nitrites may be concerning.
"As consumers become more discerning, it may not be enough to
be clean and simple," said Chad Boeckman, Director, Marketing and
National Accounts, Wenda Ingredients, Naperville, Ill. "For example,
there's been a surge of products such as bacon, ham and hot dogs
being marketed as 'uncured.' This appeals to consumers who want to
avoid traditional curing agents based on nitrates and nitrites, as these
additives may form nitrosamines in the body and nitrosamines have
been shown to increase the risk of developing certain cancers." (1)

"Consumers want to know more
about what's in their meat and
poultry, how it was raised and
where it came from."
The reason nitrates and nitrites are added is to give these products
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as Clostridium botulinum. Because of a "natural curing" loop hole,
processors can add nitrates and nitrites to these meats, unknowing to
many consumers.
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product as one that has been preserved without the use of chemical
agents. These products can be labeled "uncured," "no nitrates added"
or "no nitrites added," label-friendly terminology. These products are
free of chemical curing agents, but typically made with ingredients that
are inherent sources of nitrates and nitrites, such as celery juice powder.

Meat+Poultry - January 2017

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