Meat+Poultry - August 2021 - 77

ADVERTORIAL
consumers about the health attributes
is through the nutrition label. And if an
ingredient can be listed as " natural "
that is one less red fl ag for consumers.
FFP's VegStable®
Plus is one such
ingredient that doesn't connote a
chemical-heavy ingredient list because,
as a rice bran extract, it qualifi es as a
" natural ingredient " on nutrition labels.
FFP's own consumer research
has validated how clean-label-seeking
consumers appreciate simple, clear
labels in their purchasing decision
process.
Meat companies recognize the
demand for cleaner labels as is evident
from recently introduced products
and commitments to eliminate artifi cial
ingredients.
Earlier this year, Clemens Food
Group, Hatfi eld, Pa., embarked on a
campaign to highlight its transition to
using only natural ingredients in its
products. Sandra Sage, Clemens' vice
president of market solutions said the
company has been working to clean up
its labels for the past three years and
began implementing a campaign with
its Hatfi eld dry-rubbed marinated pork
tenderloins and fi llets. Since the launch
of the pork tenderloin line, the company
also reformulated its Recipe Essentials
line of fresh ground pork and sausage
products.
" Nutritional labeling has been
one of our go-to-market strategies
that continues to contribute to the
success of our dry rubbed marinated
portfolio, " Sage said. " We've refreshed
our labeling to call out protein value per
serving, all natural and no hormones or
steroids and no nitrates or nitrites, just
to name a few. "
MAKING CLAIMS COUNT
Results of a late-year survey of
more than 1,200 adults conducted by
Applegate Farms in 2020 indicated
that plenty of consumers planned
to continue consuming meat at their
current levels while making nutrition
and ingredient awareness a priority in
the New Year. The research fi ndings
affi rmed the market position of the
organic meat processing company,
which is a subsidiary of Austin, Minn.based
Hormel Foods Corp. According
to the survey, 41% of US respondents
said clean labels and ingredients in
meat products are important to them.
Additionally, 40% of US adults said
choosing natural or organic meat
products is important to them. Finally,
30% of the respondents said when
making meat product purchases, the
nutritional attributes of the products are
important to them.
" It's important to us that the
Applegate brand continues to be a brand
that offers a wide variety of clean, raveable,
natural and organic meats, " said
Nicole Glenn, Applegate vice president
of brand strategy and innovation. " It's
clear that Americans want to keep meat
on the table in 2021 and we look forward
to providing conscientious carnivores
with meats held to high standards in a
new year fi lled with high hopes. "
" MEATING " EXPECTATIONS
According to FFP's Callahan,
" VegStable®
Plus (VSP) is also ideal in deli
meats by improving texture, color, purge
and cooked and slicing yields similar to
chemical-phosphates and demonstrates
signifi cant improvements compared to
using no phosphate. By using VSP in
deli meats meat processors will not only
provide their customers with a cleaner
label but also an overall better product. "
According to Springdale, Ark.based
Tyson Foods Inc., clean-label
references include attributes related to
production practices of its livestock and
the ingredients added during processing.
Tyson's commitments in addressing
these issues date back nearly a decade.
" As clean label gains momentum,
it's important that consumers understand
it. In clean-label surveys with operators
and consumers, no artifi cial Ingredients
and no antibiotics ever qualifi cations were
among the highest-ranked attributes, "
Tyson said.
keeping it
real, simple
and better
* When used in brines and
marinades of whole-muscle
beef products, a 1% blend of
VegStable®
Plus delivers almost
identical cooked yield rates as
synthetic phosphate-based
brines and marinades and more
than 15% increased yield in
brines and marinades that are
free of chemical phosphates.
* When the product is used in
cooked whole-muscle beef
that is refrigerated for 14 days,
purge is just over 1% while its
phosphate-based counterpart is
nearly doubled (2.3%) and three
times higher (2.9%) in brines and
marinades without phosphates.
* Purge of raw, refrigerated product
for 14 days is just 1.3% when
VegStable Plus is used is about
2 ½ times less than phosphateenhanced
products (3.1%) and
nearly 3 ½ times less than brines
and marinades that are free of
phosphates (4.5%).
* Purge of cooked frozen beef
after 14 days is under 1% when
VegStable Plus is used, nearly
2 ½ times less than brines and
marinades using phosphates
(2.42%) and 3 ½ times less than
the purge rate of solutions with
no phosphates (3.4%).
* Raw, frozen product purge after
14 days is 1.5% using VegStable
Plus compared to 2.1% when
phosphate-based brines and
marinades are used and 3.4%
when no phosphate is used.
Florida Food Products
2231 West CR 44
Eustis, FL 32726
FloridaFood.com
info@fl oridafood.com
352-357-4141
http://www.FloridaFood.com http://www.oridafood.com
Meat+Poultry - August 2021

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