Meat+Poultry - October 2022 - 47

for products with natural claims, no artificial
ingredients or added preservatives, free from/
low claims, and more often now, with ethical
sourcing, authenticity and transparency. "
Retail bacon sales were almost $6.5 billion
for the 52-week period ended July 31, 2022,
according to IRI, Chicago, having a 22.5%
share of all processed meat dollar sales. This
represents a slight decrease from its 23% share
a year ago but remains higher than its 21.8%
pre-pandemic market share. Innovation keeps
shoppers interested in the category, making
bacon much more than an accompaniment to
eggs at breakfast.
" We see several trends impacting the bacon
category, including ready-to-eat convenience
and snacking, keto formulations with no added
sugars, and a strong interest in candied bacon
for that added indulgence, " said Michelle Tittl,
product development manager with Seattlebased
Culinex. " Think blueberry candied
bacon or a dill pickle bacon snack. "
GOING CLEAN LABEL
When it comes to bacon, the biggest cleanlabel
trend is in curing ingredient selection.
A September 2022 proprietary survey from
Corbion, Lenexa, Kan., showed that nitrates
and nitrites are one of the least desired
ingredients on the label.
" Typically bacon is produced using sodium
nitrite (cure) and sodium erythorbate or
sodium ascorbate (cure accelerator), " said
Coco. " Both serve specific functions in bacon.
Sodium nitrite is used to produce the expected
color, flavor and shelf life. Sodium erythorbate
or sodium ascorbate aids in increasing nitric
oxide formation, which improves color
development, color stability and greatly
reduces the formation of nitrosamines in the
finished product. "
These synthetic ingredients are being
replaced by natural plant-based ingredients
that provide similar functions. Sodium nitrite,
for example, may be replaced with a celerybased
ingredient or another vegetable source,
where the naturally occurring nitrate is
converted to nitrite via fermentation.
" The use of celery or other ingredients,
like beet powder or parsley, among
others, which have high naturally
occurring nitrates and nitrites,
are a key to delivering a
" Combination flavors are
expanding bacon and bacon
analog development. "
- JONATHAN KAHN
claim of 'no nitrates or nitrites added,' " said
Tittl. " Uncured bacon can also be created
when internal salt brine concentration is 10%
or more. This would be a very salty finished
product that often is blanched or soaked
before cooking to remove salt from the meat.
The cured color from sodium nitrite would not
be present in salt-preserved bacon. "
Coco added, " Sodium erythorbate or
sodium ascorbate are not allowed to be used if
sodium nitrite is not used. For natural claims,
they are commonly replaced with acerola
cherry powder, a source of naturally occurring
ascorbic acid. Ascorbic acid functions in a
similar way, accelerating nitric oxide formation
and stabilizing the pink color of bacon. "
Processing parameters may be adjusted to
achieve good color without the use of acerola
cherry powder. Common adjustments include a
longer curing hold time to allow for more nitric
oxide conversion before cooking.
LOVE AT FIRST TASTE
Datassential, Chicago, reports that 82% of
consumers like or love bacon. Classic
smoke and barbecue-type flavors
dominate, especially applewood,
hickory, peppered, hardwood
smoke, mesquite and
cherrywood, according to
Nielsen, New York. A touch
of sweet flavor, in
the form of brown
sugar, honey and
maple, is gaining
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