Danisco Allows Meat Manufacturers to Turn to an All-Natural Positioning

05/11/07 During FIE 2007 and as part of its Care4U range of natural food protectants, Danisco will present TEXEL NatuRed LT and HT, two cultures enabling the curing of cooked meats for an all-natural labelling.

Traditionally, cooked meat products and fine paste sausages are cured with nitrite salts, an additive which labelling is now negatively perceived by consumers. With the TEXEL NatuRed range, Danisco provides the typical colour, flavour and shelf life of cooked products cured with nitrite salts, with the added advantage of an all-natural positioning.

“TEXEL NatuRed LT is efficient from 4°C, states Caroline de Lamarlière, Danisco European Food Protection Meat Industry Manager, “ Therefore, meat manufacturers do not have to invest into new utilities nor change their processing conditions to produce cooked meats with an appealing and stable colour.”

Indeed, laboratory tests showed that cooked hams using TEXEL NatuRed combined with a nitrate source coming from vegetables developed a similar colour intensity than control hams produced with equivalent quantities of nitrite salt and sodium ascorbate. In addition, the catalase activity and oxygen consumption of TEXEL NatuRed contribute to colour stability throughout shelf life.

Packaged chilled meat, such as ham, bacon or frankfurters, represented 80 billion euros in 2006 and is today the largest market for refrigerated foods worldwide.

In addition to TEXEL NatuRed, Danisco’s offer for natural cooked meat includes natural antioxidants, such as GUARDIAN Green Tea Extract and GUARDIAN Rosemary Extract.