Items Tagged with 'corbion'

Successful sodium reduction strategies hinge on preserving the satisfying savory profile consumers expect from processed meat and poultry products. 

Consumers judge plant-based meats by the same standards as the products they often compete with, sometimes higher ones. 

When strategically applied, lactate is a flavorant, texturant, food safety multi-tool that brings financial return in higher-yielding cooked products and fresh meats with longer color-life.

Reformulation strategies must account for functional changes to product texture, cook yields and sliceability. 

A Corbion white paper sheds light on these consumers' preferences for protein and other foods.

Experts detail considerations for processors looking to roll out new clean-label meat products.

Ingredient solutions deliver advanced protection against microbial threats, including yeast, mold, gram-positive pathogens such as Listeria and Clostridia and various spoilage bacteria.

More than one-third of shoppers consider the absence of artificial ingredients a key indicator of healthfulness.

Many people want to reduce the amount of sodium in their diets.

Corbion's Robert Ames shares insights about approaches to food safety.