The ingredients for the ready-to-eat, fresh meat and poultry sectors are blends of natural ingredients and will help manufacturers achieve food safety standards without sacrificing process yield or consumer appeal, Corbion reported.
The vinegar-based blends have been developed to respond to specific challenges – for instance listeria control in cured meats and shelf-life extension in fresh sausages.
"Recently, there has been a real growth in the market for clean label and natural solutions," commented David Charest, industry director, Meat North America. "At Corbion we anticipated these developments early on and have been formulating natural, speciality ingredients. As a result, we are now well-placed to serve our customers with a complete portfolio of biobased solutions, Opti.Form lactate/acetate blends and Verdad clean-label blends, to help combat harmful microbes and extend shelf-life without affecting colour, flavour or texture."
Corbion will also showcase its Plus portfolio of non-PHO emulsifiers for the manufacturing industries at the show.