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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.
For the past several years, traditional supermarkets have turned to using their strengths, which includes their in-store bakeries, delis and prepared food items. In turn, they are offering viable options for consumers seeking breakfast and lunch sandwiches.
CSPI petitioned FSIS to amend its labeling regulations to prohibit the statements “No Nitrate or Nitrite Added” and “Uncured” on meat products that have been processed using any sources of nitrates or nitrites, including non-synthetic sources.
Nothing to sneeze at: Processors that prevent the shipment of mislabeled meat and poultry with undeclared allergens can avoid the costly ramifications of product recalls and damaged reputations.
Removing proteins from commerce because of adulteration or misbranding can potentially cost operators millions of dollars and negatively impact companies' standings, making it vital for operators to sharpen their focus on product ingredients and labeling.
Processors and researchers alike have been working on reducing sodium in meat and poultry products for years now and have achieved significant results. This is not without its challenges, though.
Country of origin + region + protein + sweet and spicy dry marinades seems to be a winning formula. Now every night's dinner can taste straight out of a restaurant or cooking show.
The latest development for antioxidant ingredients used for meat and poultry products is a better understanding of how the animal proteins spoil and the development of antioxidant combinations for superior shelf-life extension.
The biggest change occurring with antimicrobial ingredients is the increased use of natural antimicrobials, especially in the formulation of cured products.
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