Kemin combats microbial spoilage in processed meat with clean label ingredient

By Flora Southey contact

- Last updated on GMT

(Image: Getty/Mint Images)
(Image: Getty/Mint Images)

Related tags: Processed meat, Clean label, E number

A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.

Ingredients manufacturer Kemin Industries has launched NaturCEASE Dry across Europe, the Middle East and Africa. The clean label product has antioxidant properties and when added to processed meat, controls spoilage bacteria.

“NaturCEASE can be used to protect hamburger patties, sausages, meatballs, various minced meat applications for oxidation and microbial spoilage,” ​Kemin Food Technologies EMEA marketing manager Kelly De Vadder told FoodNavigator.

GettyImages-470562665
NaturCEASE Dry can also be used in deli meats, such as mortadella (Image: Getty/eZeePics Studio)

The ingredient can also be used in deli meats, such as cooked cured ham and luncheon meats such as mortadella, to similarly protect against spoilage, maintain flavour, stabilise the bright red colour of meat.

Industry use

The product can be used in food service, by spice blenders, and by individual meat manufacturers. “It is a product that can be used by the entire food industry based on individual needs and goals,” ​said De Vadder.

As a dry blend, NaturCEASE can be added to the spice mix in meat, De Vadder explained. “It needs to be added to the manufacturing process as soon as possible to avoid oxidation or microbial spoilage of the meat from the beginning – oxidation is an irreversible process.”

Clean label, free from E-numbers

Made from buffered vinegar and natural plant extracts, NaturCEASE Dry feeds into the clean label trend, whereby consumers demand natural food products without artificial ingredients.

“Consumers are really demanding when they go to the supermarket,” ​according to Kemin Food Technologies EMEA’s Glenn de Ceulaer.

“They want to know what they are eating, especially when it comes to meat. They don’t like E-numbers, but at the same time they want their food to look delicious and stay fresh for as long as possible,” ​he explained.

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Consumers want to know what they are eating, especially when it comes to meat, says Kemin (Image: Getty/Aja Koska)

With its minimal ingredient list, NaturCEASE responds to this demand “Manufacturers can label our one stop combination on the label of their meat product without any E-numbers,” ​said De Vadder.

NaturCEASE joins Kemin’s growing number of consumer-friendly ingredients, including plant-based alternative to chemical food additive Ethylenediaminetetraacetic acid​ (EDTA), which can be used as a preservative, colour enhancer and stabiliser.

Last September Kemin introduced clean label ingredient Fortium RCV to its portfolio​, which is designed to extend the shelf life of baker and snack products.

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