Items Tagged with 'preservatives'

Clean-label processing demands a more comprehensive approach to risk assessment.   

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

A lot of work goes into a “clean label,” particularly with marinated proteins. To achieve the ever-popular clean label, processors have had to re-think more than marinades’ ingredient composition, functionality and chemical reactions, but also improve natural sanitation, injection equipment and filtering technology.  

Consumers’ interest in natural and organic products along with products that are labeled with simplified ingredient lists are driving the development and increased use of shelf-life extenders.