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The three major functional ingredients areas — salt, sodium nitrate and lactates such as sodium lactates and sodium diacetate — have the biggest impact on food safety, shelf life and product quality.
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.
The increasingly lengthier distance and time between slaughtering and consumption has created a demand for a variety of ways to safeguard meat and extend shelf life. Particular shelf-life extending ingredient groups have benefited from these demands.