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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.
Ingredients that product developers add to meat and poultry to enhance taste, quality and texture are under review as more consumers and merchandisers seek wellness-oriented options.
The growing focus by shoppers and retailers on meat and poultry with clean labels is likely to trigger changes in substances that help to enhance product quality, including gums, binders and emulsifiers.
As processors attempt to provide clean or simple labels to consumers by reducing the number of ingredients in their products, gums and binders stand out on product labels.
As consumers demand more transparency on product labels, they are requesting fewer ingredients or, at least, ones that don’t sound like they come from chemistry class.
Our objective was to examine shelf stability, water loss during cooking and consumer sensory characteristics of beef patties with no added binder (Control), soy flour (TVP) or dry potato extracts.
Corbion will use IFT 2015 as a platform not only to launch exciting new ingredients, but also to showcase its collaborative approach to new product development in the food and beverage industries.
Interpack visitors can experience the unique quality and versatility of the Cutters, Mixers, Grinders and Emulsifiers by Maschinenfabrik Seydelmann KG.
