Flavex colloid proteins, CUREGEL and AQUAGEL, are 100-percent natural protein flavorings approved by the Food and Drug Administration, U.S. Department of Agriculture/Food Safety an Inspection Service, and AG Canada for flavoring in meat and poultry food systems. Seasonings and spices may be added to the “Flavex Flavor Solution” for specific type flavor profiles. Flavex proteins may be used in any uncooked or cooked standardized meat product. There are no restrictions of use related to product category. Flavex Flavor Solution and patented technology may be injected, tumbled, rubbed, or mixed into meat and poultry food systems for improved flavor profiles, retention of natural meat juices, processing yields, and microbial intervention. The Aquagel ingredients are also effective in processed meats for microbial intervention and reduction of E. coli O157:H7 on cooking to different internal temperatures. —Flavex Protein Ingredients, phone (800) 851-1052 or visit www.flavexprotein.com
Ingredient for low-carb products
Astaris offers a wide range of phosphate technologies that help processors overcome the challenges of formulating low-carb products. Diminished leavening capability, poor product characteristics resulting from reduced flour content, and the need to spice-up protein-based meals are among the challenges that processors face in meeting the need of low-carb dieters. Asataris can help processors meet these challenges and more. In other news, as Astaris’ new business director for the food industry, Paul Gillstrom is spearheading efforts to strengthen the company’s position as a supplier of phosphate ingredients to the food and beverage industries. He will leverage the company’s ingredient technologies for low-carb, low-sodium, and trans fat-reduced products to raise the company’s profile in the growing healthy products market segment. New members of the team reporting to Gillstrom include Barbara Heidolph, market development manager for food, and Cindy Brewer, market manager for food. — Astaris LLC (formerly Solutia and FMC Phosphates), phone (314) 983-7674 or (800) 244-6169, www.Astaris.com
Ingredient mix cuts Listeria bacteria
An oregano and cranberry concoction could be a potent anti-microbial agent for food processors under constant pressure to reduce the risk of food-borne diseases in the food-production chain. Scientists from the department of food science at the University of Massachusetts say that cranberry and oregano extracts combined with lactic acid may inhibit the growth of Listeria monocytogenes in meat and fish — a hardy bacterium capable of growing in refrigerated temperatures making it very difficult to control. Scientists in this study say that the antimicobial activity increased when oregano and cranberry extracts were mixed at a ratio of 75 percent oregano and 25 percent cranberry (wt/wt) with a 0.1 mg of phenolic per ml. Findings were reported in the September 2004 issue of Applied and Environmental Microbiology (5672-5678, Vol. 70, No. 9).
Alternative to HVPs
ExlPrime can be used as an alternative to hydrolyzed vegetable proteins (HVPs). It can help processors promote their product with a clean label and increase consumer acceptance of their product. This ingredient unlocks flavor by effectively creating a synergy among the naturally occurring compounds in meat sauces, gravies, soups, and more. This ingredient is Alltech’s natural, autolyzed yeast extract, obtained from a select strain of primary grown Saccharomyces cerevisiae through a proprietary extraction process, which allows the product to be used in a wide range of food systems. It is not genetically modified…but instead a natural, nutritional flavor enhancer designed to assist product developers, flavor specialists, and technical chefs to create delicious foods for consumers around the world. — Alltech Global Foods Division, phone (859) 885-9613, www.alltech.com
Have news on a new ingredient or new application that can be used by the meat or poultry industries, e-mail any releases and photo jpgs to email@example.com , or mail news releases and photos to: Bryan Salvage, Editorial Director, Meat Group, Stagnito Communications Inc., 155 Pfingsten Rd. STE 205, Deerfield, IL 60015.
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Check out the February 2021 edition of Independent Processor, featuring the creative side of sausage making with Smokey Denmark Smoked Meats Co., 2021 outlook, worker safety in a COVID world, biochemical factors affecting goat meat palatability and more!