An innovative, natural acidification solution for fermented meats
February 2013
The use of ProMeat AdagioTM in fermented meat, like salamis, allows you to: -Replace starter cultures either partially or totally, -Replace the existing added acidifier like GDL or coated acids, and thus reduce the costs in salami formulations, with a 100% natural lactic acid solution.
Meat, Fish & Eggs
Tate & Lyle targets oil and egg reduction with clean label mayonnaise toolkit
Tate & Lyle has launched a Clean Label Mayonnaise Solutions Toolkit to help manufacturers cut oil and egg while maintaining the texture and stability consumers expect. The launch targets mayonnaise and dressing producers juggling...
Meat, Fish & Eggs
Gourmey cultivated duck clears key Australia-New Zealand regulatory hurdle
Gourmey’s cultivated duck ingredient has cleared a regulatory hurdle in Australia and New Zealand, with Food Standards Australia New Zealand (FSANZ) approving changes that would allow its use in foods such as foie gras and pâté....
Meat, Fish & Eggs
Lallemand broadens meat processing solutions with IFF cultures acquisition
Lallemand has acquired IFF’s meat cultures portfolio, expanding its offering of starter, surface, and bioprotective cultures for meat applications. The deal brings Texel cultures into its Lallemand Specialty Cultures business...
