Meat, fish and savoury ingredients

155 Results

Webinar Case Study – Editorial Webinar

William Reed Business Media | 03-Dec-2019 | Case Study

Download our case study to learn how GlobalMeatNews generated brand awareness and leads for its sponsors with its October 2019 editorial webinar.

OxiKan – Unique natural antioxidants for meat applications

Kancor Ingredients Limited | 25-Oct-2019 | Technical / White Paper

Fresh meat is always preferred in a bright red colour. However, it is highly prone to oxidation and needs to be treated with an anti-oxidant to prevent...

Traditional flavours, the new trend in burgers!

Kancor Ingredients Limited | 30-Aug-2019 | Application Note

Consumer's demand for ethnic or themed burgers with unique flavours led chefs and restaurateurs to offer gourmet spiced burgers. Recreating these...

Versatile multi-functional natural solutions for marinades

Kancor Ingredients Limited | 26-Jul-2019 | Application Note

Food manufacturers come across various difficulties such as maintaining the right quantity of multiple ingredients inventory and ensuring consistent colour...

Retain Colour in Meat with Superior Antioxidant Efficacy

Kancor Ingredients Limited | 03-Apr-2019 | Research Study

There is a growing demand for red meat globally. However, oxidation impacts the colour and odour of meat, deteriorating its quality. The colour in fresh...

Bring alive the colours of meat, naturally

Kancor Ingredients Limited | 27-Mar-2019 | Technical / White Paper

Addition of colour makes food more attractive and appetising. But usage of natural colours always come with technical challenges such as heat stability,...

How to find textural perfection in meat alternatives

Stable Micro Systems | 25-Mar-2019 | Technical / White Paper

An increase in vegetarian diets has led to a rise in demand for meat alternatives. Replicating the texture of meat is vital to consumer enjoyment, but...

Impact of the new Novel Food process on applicants

Pen & Tec Consulting Group | 11-Mar-2019 | Technical / White Paper

A year after its implementation, this technical paper questions whether changes to the novel food regulation have brought about positive improvements to...

The unique natural anti-oxidant for meat applications

Kancor Ingredients Limited | 28-Feb-2019 | Technical / White Paper

Fresh meat is preferred in bright red colour but is highly prone to oxidation and is colour sensitive to extracts. Kancor’s OxiKan R, a highly refined...

Microbiological safety of raw-fermented sausages

Jungbunzlauer | 18-Feb-2019 | Technical / White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...