Natural approach to meat additives

THERE is a growing interest in using plant-based ingredients in meat products with potential antioxidant activity, in order to replace the synthetic antioxidants with 'natural' substances such as spices, aromatic and medicinal plants. Complete natural replacement for phosphates and other synthetic moisture-retention ingredients as well as synthetic antioxidants is also another area of interest as consumers seek more natural alternatives. Given the size of the halal food market, there is also significant activity in ingredients that can be used by meat producers who wish to manufacture products according to the halal rules. With the global halal food market currently valued at almost $760 billion (source: HalalFocus.com), the demand for raw materials and ingredients that can be fully certified as Halal is higher than ever before and rapidly growing. The general requirements for such 'permitted' food are that it does not contain ingredients or derivatives from 'haram' (non-halal) sources; it is made with equipment that is free from non-halal contamination; it is fully segregated from non-halal items; and that there is full compliance with hygiene and sanitation requirements.

Better moisture retention in poultry

A ready-made solution for poultry moisture retention and anti-rancidity protection, √Poultry, is a unique combination of natural salt - special sea salt naturally rich in minerals and patented VivOX4 antioxidants derived from the herb rosemary (Rosmarinus funcionarios cinalis). The completely natural replacement for phosphates and other synthetic moisture-retention ingredients as well as synthetic antioxidants used in poultry processing is a result of Vitiva joint venture with FutureMeat (The Netherlands). It enables exceptional water binding features, improves juiciness and mouth feel. "Beyond its unique features and advantages in comparison to other synthetic ingredients used in poultry processing, √Poultry is very cost effective for natural liquid binding since it provides better yield and enhanced anti-rancidity protection of the product in comparison to traditional phosphates and antioxidants," says Ohad Cohen, CEO of Vitiva (Slovenia). √Poultry is a perfect natural choice for poultry producers seeking innovative and easy-to-use ingredients without compromising on product quality. Its outstanding features include: increasing yield up to 20% as opposed to non-injected poultry; it's heat stable during processing; it maintains its anti-oxidative activity even at temperatures up to 240癈; and it provides a complete anti-rancidity protection whilst increasing product shelf life. The solution also enables lower injection rates, resulting in introducing less liquid and keeping the natural meat juices. "√Poultry enables poultry processors to receive clean label for their products, making it the most desirable ingredient for improving product quality and functionality," notes Cohen.

Bulbs beat bacteria

Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation, say researchers from the Polytechnic University of Catalu馻 and the University of Barcelona. Researchers demonstrated that phenolic compounds in the onion prevent the development of bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus luteus and Listeria monocytogenes, which are micro-organisms typically associated with the deterioration of foods The study, that has just been published by the International Journal of Food Science and Technology, shows that the flavonoids of onion, in addition to having beneficial properties for health, increase the life of foods, and so "they are a natural alternative to artificial additives used in the food industry. The results confiJORDAN