DuPont Nutrition & Health launches salami meat cultures
The innovation would help support cash-strapped food processors under pressure from continuing economic uncertainty and increased commodity costs, it said.
“This trend has led salami manufacturers to focus on process efficacy, without compromising on premium product quality or safety, although differentiation has become more difficult to maintain in recent times,” said Caroline de Lamarliere, global product manager, ripening and protective cultures.
The culture series “combines lactobacilli to secure a fast processing speed with Staphylococci strains, ensuring the production of premium quality salami with rapid colour and flavour development”, said de Lamarliere.
The short acidification lag-phase achieved by using the cultures as well as speeding up the production process also aids in controlling acid-sensitive pathogen flora, such as salmonella and listeria, said DuPont Nutrition & Health.
