The use of gums, binders and emulsifiers in meat and poultry
Is 'clean label' really required? Meat and poultry processors are increasingly switching to additives with health halos to enhance the quality of proteins, but such changes are not always necessary.
The clean-label movement is having, for better or worse, a cleansing effect on the use of gums, binders and emulsifiers in meat and poultry.
With the healthfulness of additives under the microscope, more processors seek ingredients that attract wellness-oriented consumers. Yet, the need for adjustments to, or substitutions for, traditional ingredients is often overblown, analysts say.