Meat+Poultry - September 2019 - 34

SPONSORED CONTENT

Tackling formulation challenges:
It's complicated
Changing only what you want to change in your product formulation takes
expert knowledge of the complex interactions of food matrix components.
In 1926, an effort to eradicate wolves from
Yellowstone National Park was complete. Less than
10 years later, scientists were concerned about the
exploding elk population, the overgrazing of young
brush and trees, and subsequent erosion and loss of
willow, aspen and cottonwood plants. Beavers, for
whom those plants are a vital resource, dwindled in
numbers. An idea that seemed to be in everyone's best
interest in the beginning proved harmful by creating
imbalance in the natural ecosystem.
Food formulations behave much like
interconnected ecosystems -
change or remove one element
and you shift the balance of
the system, often leading to
unintended, undesirable results.
Here's an example: A meat
processor wants to create a
reduced-sodium formulation
in response to consumer health
concerns; but lowering salt
content makes microbial inhibition
more difficult because it increases
water activity - creating conditions more
favorable to microorganisms, so spoilage and
pathogen risks go up. Reducing sodium also reduces
solubilization and extraction of proteins, which, in turn,
decreases water-binding, sacrificing cook yield and
compromising product texture and sliceability. All of
this is on top of the inevitable loss of flavor that comes
with reducing the amount of a single component in the
food system.

Quality requires balance
Given the multifunctional role of salt, the sodium
reduction paradigm might be a rather dramatic case
in point, but the interdependencies it illustrates are
common to virtually all food product formulations. The
fact is, when you change one feature of a food matrix,
you've changed the matrix. The trick is knowing how to
offset that change with others so that, in the end, you

upgrade the product qualities you wanted to improve
while retaining those you already liked.
That is a complicated task, considering the sheer
number of factors and variables that shape your meat
product's many attributes, such as flavor, texture, color
stability, moisture content, nutritional content, cook
yield, sliceability, shelf life, water activity, pH, storage
temperature, and of course, pathogenic plate counts.
Even simple flavor adjustments can cause a shift in
pH that can open the door to unwelcome
microbial outgrowth and other
structural changes.
"Reformulating is a balancing
act," says David Charest, Vice
President-Meat Industry at
ingredient solutions leader
Corbion. Although the company
is best known in the industry
for its prowess in preservation
and safety, Charest says Corbion
experts focus on all aspects of
product quality and performance.
"When we collaborate with processors
on new formulations, we start by talking
about the features and properties they want
to achieve in the end product, then use a combination
of knowledge, experience, modeling tools, and stateof-the-art pilot plants to find the solution that can
deliver all those attributes in balance with each other."

Finding the right solution
With so many variables in play across numerous meat,
poultry and seafood applications, it's not surprising
that Corbion's portfolio of ingredient solutions is both
broad and deep. But the company frequently develops
new variations customized to address something
unique about a manufacturer's challenge.
"Off the shelf can work," Charest says, "but no two
formulations are exactly alike, so we make our
determination based purely on the results a solution
actually delivers."



Meat+Poultry - September 2019

Table of Contents for the Digital Edition of Meat+Poultry - September 2019

Meat+Poultry - September 2019
CONTENTS
COMMENTARY - Season concepts
BUSINESS NOTES - BEYOND MEAT ADDED TO MEAL KIT MENU
WAYNE FARMS LAUNCHES PREMIUM POULTRY BRAND
SMITHFIELD ADDS PLANTBASED TO PORTFOLIO
WH GROUP SEES SMALLER PROFITS WITH ASF IN CHINA
FUD, TAPATÍO UNVEIL NEW SAUSAGE PRODUCT
TYSON OPENS MANUFACTURING AUTOMATION CENTER
WASHINGTON - Questioning authority
COVER STORY - Filling the void
LABOR REPORT - FINDING THE RIGHT FIT
SUSTAINABILITY - BEEFING UP sustainability
MEAT PERSPECTIVES - Balancing act
INGREDIENT ISSUES - it's all about the kick
PACKAGING SOLUTIONS - TOUGH ENOUGH
FOOD SAFETY - Checks & balances
CONSUMER RESEARCH - Getting to know YOU
LOGISTICS - CHILLING OUT
PRODUCT DEVELOPMENT - BETTER WITH BOOZE?
SMALL BUSINESS MATTERS - Double feature
FROM THE CORRAL - The biology of beef
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
PROCESS EXPO - 2019 Preview
WELCOME
SCHEDULE
EDUCATIONAL SESSIONS
EXHIBITORS
EXPO NEWS
DINING OUT
Meat+Poultry - September 2019 - Meat+Poultry - September 2019
Meat+Poultry - September 2019 - Meat+Poultry - September 2019
Meat+Poultry - September 2019 - BD - 1
Meat+Poultry - September 2019 - BD - 2
Meat+Poultry - September 2019 - 2
Meat+Poultry - September 2019 - 3
Meat+Poultry - September 2019 - CONTENTS
Meat+Poultry - September 2019 - 5
Meat+Poultry - September 2019 - 6
Meat+Poultry - September 2019 - 7
Meat+Poultry - September 2019 - COMMENTARY - Season concepts
Meat+Poultry - September 2019 - 9
Meat+Poultry - September 2019 - SMITHFIELD ADDS PLANTBASED TO PORTFOLIO
Meat+Poultry - September 2019 - 11
Meat+Poultry - September 2019 - FUD, TAPATÍO UNVEIL NEW SAUSAGE PRODUCT
Meat+Poultry - September 2019 - 13
Meat+Poultry - September 2019 - TYSON OPENS MANUFACTURING AUTOMATION CENTER
Meat+Poultry - September 2019 - 15
Meat+Poultry - September 2019 - WASHINGTON - Questioning authority
Meat+Poultry - September 2019 - 17
Meat+Poultry - September 2019 - COVER STORY - Filling the void
Meat+Poultry - September 2019 - 19
Meat+Poultry - September 2019 - 20
Meat+Poultry - September 2019 - 21
Meat+Poultry - September 2019 - 22
Meat+Poultry - September 2019 - 23
Meat+Poultry - September 2019 - 24
Meat+Poultry - September 2019 - 25
Meat+Poultry - September 2019 - 26
Meat+Poultry - September 2019 - 27
Meat+Poultry - September 2019 - 28
Meat+Poultry - September 2019 - 29
Meat+Poultry - September 2019 - 30
Meat+Poultry - September 2019 - 31
Meat+Poultry - September 2019 - 32
Meat+Poultry - September 2019 - 33
Meat+Poultry - September 2019 - 34
Meat+Poultry - September 2019 - 35
Meat+Poultry - September 2019 - LABOR REPORT - FINDING THE RIGHT FIT
Meat+Poultry - September 2019 - 37
Meat+Poultry - September 2019 - 38
Meat+Poultry - September 2019 - 39
Meat+Poultry - September 2019 - 40
Meat+Poultry - September 2019 - 41
Meat+Poultry - September 2019 - 42
Meat+Poultry - September 2019 - 43
Meat+Poultry - September 2019 - SUSTAINABILITY - BEEFING UP sustainability
Meat+Poultry - September 2019 - 45
Meat+Poultry - September 2019 - 46
Meat+Poultry - September 2019 - 47
Meat+Poultry - September 2019 - MEAT PERSPECTIVES - Balancing act
Meat+Poultry - September 2019 - 49
Meat+Poultry - September 2019 - 50
Meat+Poultry - September 2019 - 51
Meat+Poultry - September 2019 - INGREDIENT ISSUES - it's all about the kick
Meat+Poultry - September 2019 - 53
Meat+Poultry - September 2019 - 54
Meat+Poultry - September 2019 - 55
Meat+Poultry - September 2019 - 56
Meat+Poultry - September 2019 - 57
Meat+Poultry - September 2019 - 58
Meat+Poultry - September 2019 - 59
Meat+Poultry - September 2019 - PACKAGING SOLUTIONS - TOUGH ENOUGH
Meat+Poultry - September 2019 - 61
Meat+Poultry - September 2019 - 62
Meat+Poultry - September 2019 - 63
Meat+Poultry - September 2019 - 64
Meat+Poultry - September 2019 - 65
Meat+Poultry - September 2019 - FOOD SAFETY - Checks & balances
Meat+Poultry - September 2019 - 67
Meat+Poultry - September 2019 - 68
Meat+Poultry - September 2019 - 69
Meat+Poultry - September 2019 - 70
Meat+Poultry - September 2019 - 71
Meat+Poultry - September 2019 - 72
Meat+Poultry - September 2019 - 73
Meat+Poultry - September 2019 - CONSUMER RESEARCH - Getting to know YOU
Meat+Poultry - September 2019 - 75
Meat+Poultry - September 2019 - 76
Meat+Poultry - September 2019 - 77
Meat+Poultry - September 2019 - 78
Meat+Poultry - September 2019 - 79
Meat+Poultry - September 2019 - LOGISTICS - CHILLING OUT
Meat+Poultry - September 2019 - 81
Meat+Poultry - September 2019 - 82
Meat+Poultry - September 2019 - 83
Meat+Poultry - September 2019 - 84
Meat+Poultry - September 2019 - 85
Meat+Poultry - September 2019 - 86
Meat+Poultry - September 2019 - 87
Meat+Poultry - September 2019 - PRODUCT DEVELOPMENT - BETTER WITH BOOZE?
Meat+Poultry - September 2019 - 89
Meat+Poultry - September 2019 - 90
Meat+Poultry - September 2019 - 91
Meat+Poultry - September 2019 - 92
Meat+Poultry - September 2019 - 93
Meat+Poultry - September 2019 - SMALL BUSINESS MATTERS - Double feature
Meat+Poultry - September 2019 - 95
Meat+Poultry - September 2019 - 96
Meat+Poultry - September 2019 - 97
Meat+Poultry - September 2019 - 98
Meat+Poultry - September 2019 - 99
Meat+Poultry - September 2019 - FROM THE CORRAL - The biology of beef
Meat+Poultry - September 2019 - 101
Meat+Poultry - September 2019 - CALENDAR
Meat+Poultry - September 2019 - 103
Meat+Poultry - September 2019 - NAMES IN THE NEWS
Meat+Poultry - September 2019 - 105
Meat+Poultry - September 2019 - SHOWCASE
Meat+Poultry - September 2019 - 107
Meat+Poultry - September 2019 - CLASSIFIEDS
Meat+Poultry - September 2019 - 109
Meat+Poultry - September 2019 - 110
Meat+Poultry - September 2019 - 111
Meat+Poultry - September 2019 - 112
Meat+Poultry - September 2019 - ADVERTISERS
Meat+Poultry - September 2019 - THE INSIDER
Meat+Poultry - September 2019 - 115
Meat+Poultry - September 2019 - 116
Meat+Poultry - September 2019 - PEFC - 1
Meat+Poultry - September 2019 - PEFC - 2
Meat+Poultry - September 2019 - PROCESS EXPO - 2019 Preview
Meat+Poultry - September 2019 - PE - 2
Meat+Poultry - September 2019 - PE - 3
Meat+Poultry - September 2019 - WELCOME
Meat+Poultry - September 2019 - PE - 5
Meat+Poultry - September 2019 - SCHEDULE
Meat+Poultry - September 2019 - PE - 7
Meat+Poultry - September 2019 - EDUCATIONAL SESSIONS
Meat+Poultry - September 2019 - Reiser - 1
Meat+Poultry - September 2019 - Reiser - 2
Meat+Poultry - September 2019 - Reiser - 3
Meat+Poultry - September 2019 - Reiser - 4
Meat+Poultry - September 2019 - Reiser - 5
Meat+Poultry - September 2019 - Reiser - 6
Meat+Poultry - September 2019 - PE - 9
Meat+Poultry - September 2019 - PE - 10
Meat+Poultry - September 2019 - PE - 11
Meat+Poultry - September 2019 - PE - 12
Meat+Poultry - September 2019 - PE - 13
Meat+Poultry - September 2019 - EXHIBITORS
Meat+Poultry - September 2019 - PE - 15
Meat+Poultry - September 2019 - PE - 16
Meat+Poultry - September 2019 - PE - 17
Meat+Poultry - September 2019 - PE - 18
Meat+Poultry - September 2019 - PE - 19
Meat+Poultry - September 2019 - PE - 20
Meat+Poultry - September 2019 - PE - 21
Meat+Poultry - September 2019 - EXPO NEWS
Meat+Poultry - September 2019 - PE - 23
Meat+Poultry - September 2019 - PE - 24
Meat+Poultry - September 2019 - PE - 25
Meat+Poultry - September 2019 - PE - 26
Meat+Poultry - September 2019 - PE - 27
Meat+Poultry - September 2019 - PE - 28
Meat+Poultry - September 2019 - PE - 29
Meat+Poultry - September 2019 - DINING OUT
Meat+Poultry - September 2019 - PE - 31
Meat+Poultry - September 2019 - PE - 32
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