Curing meat with natural ingredients

A new natural cure from Chr. Hansen can be used to achieve the characteristic color and flavor of cured meats. The natural cure offer the same functionality as traditional curing methods, and provide consumers with a natural choice.

19/07/06 The market for healthier foods with less preservatives and more natural appearance is growing rapidly, according to Chr. Hansen. Consumers are increasingly interested in "good for you" foods, with many examining labels for natural ingredients before deciding to make a purchase.

Cured meat products can be a challenge to produce with a natural label. Curing, stabilizes flavor, establishes the characteristic pink color of the meat and retards rancidity.

Chr. Hansen sells high quality ingredients for the natural and organic market segment. Especially different seasonings and vegetable powders as well as bacterial cultures used for curing.

Now Chr. Hansen can offer a new natural cure for manufacturers to achieve the traditional flavor, color, and stability of cured meats with the use of starter cultures.

Since this curing process utilizes natural starter cultures, the label declaration becomes consumer friendly.

The natural ingredients offer the same functionality as traditional curing methods, and provides consumers with a natural choice.

“Processors will find that our natural cure, coupled with the knowledge of our technical experts, can assist them in developing and producing foods that satisfy the consumer's discriminating tastes and desire for more natural foods, as well as meet shelf life requirements and production methods,” states Eva Stenby, Marketing Manager for Meat Cultures, Chr. Hansen.