Articles Tagged with ''clean-label''

The growth of clean-label, natural and organic meat and poultry products is leading to decreased use and demand for commercial phosphates. 

Formulating meat and poultry products with naturally sourced ingredients is crucial to ensuring widespread consumer appeal. 

Ingredient technology to produce clean-label products that meet quality expectations is leading development in gums, binders and other emulsifiers. Additionally, use of gums, binders and emulsifiers to make plant-protein-based meat analogs more similar to meat products continues to progress, says Wes Schilling, professor of food science at Mississippi State University.

Driven by consumer preference for natural or clean-label products, shelf-life-extending ingredients that are growing continue to be natural or clean-label ingredients.

Salt contributes much to meat products — flavor, water-holding capacity and food safety. The top challenge for meat and poultry processors is that sodium comes primarily from the sodium chloride in brines, marinades and seasonings along with the leavening agents in batters and breadings and the sodium bicarbonate in bread crumbs.