Foodnews june 2015

FoodNews No. 39 • June 2015

Contents We love organic foods ...........1 Springer® 2000 is a key tool for salt reduction ......... 3 SalonaTM - natural sodium reduction ................................ 4 LCI launches StopSalt for bakery produdct ....................5 Sosense Miso Powder is the new salt and MSG replacement ..........................6 Research underlines popularity of naturally functional fibre .................... 7 IncaberrixTM is a real taste booster ........................ 8 Phosphates: highly functional, hard to replace ... 9 The Alsiano Food Team ...... 10

Publisher: Alsiano A/S Circulation: 850 copies Editor-in-chief: Katarina Furin Coordinator, text, layout: Dorthe Andersson FoodNews is published four times a year and distributed to customers and other interested parties. Reproduction of articles appearing in FoodNews requires prior consent of the author.

Alsiano is not responsible for the content of articles written by external authors.

Alsiano

We love organic foods!

Organic foods continue to grow worldwide and particularly in the Nordic countries. Alsiano offers a wide range of organic ingredients to help you meet the increasing demand If you want to expand your range of organic products, improve you existing organic products or move into the organic segment, Alsiano offers a broad range of certified organic ingredients.

The global market for organics is still increasing. In 2013 the sale of organic foods amounted to more than 63 billion EUR corresponding to a 12% increase with European and North American consumers accounting for the largest share.

In Denmark the sale of organic foods continues to rise and the retail market has announced this segment to be one of their biggest focus areas this year. Denmark is also the country where organic foods have the largest

market share worldwide and where the Danish brand for organic foods - Ø-mærket - has celebrated its 25th anniversary this year.

Sweden is also riding the organic wave. Here, the sale of organic foods has increased by 38% and now has the world’s highest growth rate according to Ekoweb. Also Norway and Finland are experiencing a greater demand for organic foods from year to year.

On the following page is an overview of our line of organic food ingredients. If there is a particular ingredient that you miss on the list, let us know and we will do our best to accommodate your need. continues on page 2 >>

No. 39 • June 2015

FoodNews

Alsiano

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Our organic range Nutrition:

Anticaking/flow aid

• Extruded products and flours from Bressmer from many different kinds of grains – also glutenfree

• Nutriz rice powder from BENEO • A wide range of plant extracts from EPO • Baobab pulp powder, rooibos and green rooibos plant extract • Synergized juice powders – greens, superfruits, vegetables

Emulsifier

Oils & fats

• Nu-BAKE® rice bran extract from Ribus • Egg powder – albumen, egg yolk and whole egg from Pulviver

• Edible oils and fats from Bressmer – more than 20 variants

Fibres

• Spices, herbs and dried vegetables from KräuterMix

• Nu-FLOW rice hull from Ribus ®

Cereals & flours

Spices & vegetables:

• Agave inulin from Nekutli • Citri-Fi® citrus fibre from Fiberstar – not organic but approved for use in organic foods (less than 5% rule)

Sweeteners: • Agave syrup and agave inulin from Nekutli • Natural fruit sugars – exGrape Sugar BIO, Fructi-Sweet BIO, FructiLight BIO (lowest glycaemic index on the market) – from Nutritis

Flavours: • Bio Springer yeast extract – Springer® Organic and Springaline® inactive dried yeast

Thickeners/stabilisers/texturisers:

Juice concentrate

• Whole grain rice flour and rice starch from BENEO • Westhove Wheat H1 functional flour from Limagrain Céréales Ingrédients • Nu-BAKE® rice bran extract from Ribus • Unipektin guar gum powder

• Bio Red grape juice, Grap’Sud

Milk proteins • MPI 85 BIO - Milk protein isolate - and FCMP 26% BIO full cream milk powder from Ingredia

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FoodNews

No. 39 • June 2015

Alsiano

Springer® 2000 is a key tool for salt reduction The Springer® 2000 line, naturally rich in nucleotides, is very efficient for reducing salt levels in various food applications — without sacrificing flavour

By Bio Springer Springer® 2000 yeast extracts are ideal for salt reduction. These yeast extracts provide an umami (savoury) taste thanks to the naturally occurring nucleotides they contain. But yeast extracts also bring mouthfeel and lingering effects, improving the overall taste of a product. Accordingly, they are a key tool for salt reduction.

Natural ingredient from yeast Yeast extract is a natural ingredient made from yeast - the same yeasts that are used to make bread rise and beer ferment. Yeast extracts play a role of natural flavour-building blocks with different notes - meaty, poultry, buttery, bouillon, mushroomy or umami. These yeast products have multiple fields of applications in the food industry including soups, sauces, broths and gravies, and snack seasonings, which are among the food groups with the highest content of sodium, and thus most concerned with salt-reduction possibilities.

Key ingredients building the perfect flavour Springer® 2000 can be used in combination with process flavours from yeast extracts - Springarom® constituting flavour building blocks with various specific aromatic profiles.

These specific flavours are used to bring back typical flavour notes to the salt-reduced products.

In certain applications, they can also be used in combination with Springaline® Inactive dried yeast products.

Dried yeasts then act as flavour base notes and bring some functional properties to the products, such as water or oil-binding properties.

The challenge is to develop salt-reduction solutions that allow a subtle taste construction so that products continue to be palatable to the consumer. With this goal, Bio Springer develops solutions that drive customer preference - a key success factor in food manufacturing.

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Bio Springer has several products that can help you reduce the salt in your formulations Yeast extracts present interesting properties to reduce salt in such food products. In particular, they are able to • substitute salt • bring out and modify flavours • mask bitterness Depending on the initial salt content and type of products, a 25-40% salt reduction can be achieved with yeast extracts products.

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Bio Springer As one of the major players within yeast-derived products, Bio Springer produces yeast extracts for taste construction in processed foods. Taste-building is the main driver for product development. However, the company is also following key food trends such as health concern and the growing desire for organic food.

Offering a wide range of specialised ingredients and supported by a large R&D department with in-house technical staff, Bio Springer is able to solve the toughest flavouring problems and develop custom solutions to meet food producers' specific needs. The company benefits from the expertise of its parent company Lesaffre, which does not only have an enviable bank of yeast strains developed over the past 160 years, but also unparalleled expertise in the extraction, flavouring and functionality of yeast extracts.

FoodNews

No. 39 • June 2015 2014

Alsiano

SalonaTM - natural sodium reduction SalonaTM low sodium sea salt is a natural mineral that is an effective tool for replacement of salt in food and beverage products allowing for a replacement up to 50%

By ICL Food Specialities Salt is a critical ingredient used in most food products for flavour enhancement, preservation and other functions. Concern about sodium intake has created a need for versatile ingredients for use in formulating reduced sodium food products.

Salona is naturally low in sodium with only 1.7 grams sodium in every 100 g.

Salona low sodium sea salt is natural sea salt from ICL Food Specialities enabling substitution of 25-50% sodium chloride. It is designed to assist manufacturers in meeting consumers’ nutritional, dietary and taste demands.

Salona is naturally low in sodium with only 1.7 grams sodium in every 100 g, compared to 39 g of sodium per 100 g in sodium chloride. This extremely low level of sodium makes substitution possible while maintaining key properties and flavour.

Production

potassium chloride. Due to its unique structure and balance of cations, Salona delivers acceptable flavour in many food products. ICL has done extensive sensory work to fully characterise the flavour of Salona compared to NaCl and KCl. With its complementary mineral salts, Salona achieves a balanced sensory profile that minimises off flavours which may be associated with other salt substitutes.

Bakery • Excellent in baked goods • No impact on dough mixing and handling • Versatility in granulations means consistency in bakery mixes • Fine to medium granulations suitable for topical applications such as crackers, crisps, etc.

Dairy • Excellent flavour in cheese and dairy products • Formulation assistance available to optimise end product melt and texture • Fully soluble in liquid milk products and beverages

By using sustainable solar energy to evaporate the waters of the Dead Sea in Israel, selected minerals naturally low in sodium chloride are precipitated. These low sodium minerals are harvested from special evaporation ponds and then washed, screened, dried, and sized. The resulting product is the natural sea salt, Salona.

Applications Salona can be used in many food applications as a substitute for up to 50% sodium chloride and as a full substitute for potassium chloride.

It is generally used as a one to one replacement of sodium chloride and

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Meat & Poultry • Reduction of salt up to 50% without impact on finished product characteristics • Delivers equivalent yield in processed meats • Water activity (aw) same as salt in some applications • Stable in emulsions and comminuted products • Promotes functional protein extraction Beverage • Sodium reduction for tomato/ vegetable-based beverages and fruit concentrates • Provides potassium ions for electrolyte replacement • Fully soluble in beverages while providing the heart-healthy minerals magnesium and potassium

Water activity Water activity is important for shelflife and preservation of many foods.

Salona has a beneficial effect on water activity and can reduce water continues on page 5 >>

FoodNews

No. 39 • June 2015

Alsiano

LCI launches StopSalt for bakery products StopSalt is a new solution to substitute salt in bread allowing a significant salt reduction of up to 25% while keeping both the dough properties and the finished product

By Limagrain Céréales Ingrédients Limagrain Céréales Ingrédients (LCI) has developed a new clean label solution – StopSalt - to substitute salt in bread, sliced bread and Viennese products.

Reduction of salt is a key issue within the bakery market. But salt is not only a matter of taste, it also plays a technological role in bread-making. Besides affecting the taste with sodium giving the salty perception, it affects the gluten network and the gluten

competing for the water. In addition, the salt promotes the bonds between the protein chains and decreases the water activity by increasing the ionic forces.

Hence, decreasing the salt content strongly may result in issues with such factors as dough hydration, dough handling, dough tolerance, volume of the finished product, crumb structure, shelf-life – and most importantly - taste. And this is where LCI’s StopSalt can bring benefits to bakery processes. Marketing executive Noémie Jonnez explains: “LCI’s new StopSalt is an invisible ingredient, declared as “wheat flour” and containing functional wheat flours and enzymes. It is the result of a unique synergy between these functional flours and the enzymes, which is the trademark of LCI as experts in ingredient formulation.”

“StopSalt gives the same hydration without dough stickiness and the same dough characteristics with regard to elasticity and extensibility.

With a decreased yeast dosage, it

>> activity like potassium chloride and

sodium chloride. Although not as effective when taken on a weight basis, when the water in the formulation is adjusted to account for the water in Salona, it provides in some applications equivalent aw to NaCl. Salona formulations deliver equivalent aw to the control formulation.

Regulatory Salona is in its natural mineral form as a potassium magnesium chloride hydrate and is not a synthetic blend

of salts. ICL self-affirmed Salona as GRAS (Generally Recognised As Safe) using a scientifically qualified panel of experts. ICL also submitted a GRAS notification to the U.S. FDA regarding Salona and received a positive response letter that the FDA and the USDA have no questions regarding ICL’s conclusion that Salona is GRAS under the intended conditions of use as a partial substitute for sodium chloride in foods. Salona is Kosher certified and Halal compliant.

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StopSalt is the result of a unique synergy between functional flours and enzymes gives the same dough development during proofing and same dough rise during baking – and an improvement of the salty taste”.

“As a final benefit, when you replace salt with StopSalt, all these gains in the bakery come with a limited effect on cost, “ added Noémie.

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FoodNews

No. 39 • June 2015

Alsiano

Sosense Miso Powder is the new salt and MSG replacement Reducing salt while enhancing taste is one of the food industry’s biggest challenges. Now help is at hand with Sosense Miso Powder – the natural flavour enhancer

By B Investment Solutions Ltd. Delivering 50-100% salt and MSG replacement while enhancing flavour, Sosense represents a breakthrough in food manufacturing.

Sosense is an exciting new application using a product that is almost as old as time. Sosense is dried and powdered miso – fermented soya bean paste – an entirely natural product and process, now imported exclusively by BIS Ltd to deliver consistent and effective results as a food ingredient and flavour enhancer for all types of culinary applications.

Extensive consumer trials have shown Sosense to be highly effective in a wide variety of popular foods, including breads and ready meals. In many instances, it delivers in fact better flavour enhancement than salt or MSG alone.

The products Sosense Miso Powder is available in two varieties: • Sosense Miso Powder Aka (red) • Sosense Miso Powder Shiro (white)

The two Sosense varieties are produced in accordance with the highest quality standards by one of Japan’s leading and longest-established miso producers, Miyasaka Jozo Co. Ltd., founded in 1962 as a sake producer.

Packed in 15 kg foil bags with long shelf-life, Sosense is easy to store and use.

Sosense Miso Powder Aka is a light red-brown powder obtained by freeze-drying Aka miso. Aka or red miso is a unique result of a very long aging process. It has a full body and a strong and complete, rounded flavour.

Sosense Miso Powder Shiro is a pale yellow powder obtained by freeze drying Shiro miso. Shiro or white miso is obtained via a shorter process of maturation that results in a milder, sweeter product, with potential for use across a much wider range of foods.

How to use Sosense Sosense Miso Powder can be used in almost any food application where salt and/or MSG are currently used:

Aka miso

Shiro miso

in bread, ready meals, soups, snacks, sauces, seasonings and coatings, and as a direct salt replacement by caterers and chefs.

In most cases, Sosense works best as a blend with salt – typically replacing 50% of the salt content. In sauces the best result is obtained by adding Sosense during the early stages of the cooking where heat is more intense, and the miso’s active enzyme is destroyed. This results in a sauce that keeps its viscosity and lustre. Sosense has already been tested in bread with excellent results. In sensory testing of bread, Sosense Miso Powder enhanced the taste of low salt doughs when replaced at a rate of 50% of the salt reduction level.

Working with the well-known chefs and food innovators Bingham & Jones, UK, BIS Ltd. has also trialled Sosense in ready meals and soups.

Again, the results are very positive with Sosense enhancing the flavour of other key ingredients.

For lower salt, a cleaner label, better flavour and consumer satisfaction, Sosense Miso Powder makes perfect sense.

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FoodNews

No. 39 • June 2015

Alsiano

Research underlines popularity of naturally functional fibre With inulin and oligofructose, BENEO offers functional ingredients from nature with nutritional, technical and health benefits that meet consumer requirements for healthy ingredients

By Beneo New research results, commissioned by leading functional ingredients manufacturer, BENEO, show that consumers intrinsically link fibre with digestive health and prefer fibre that has been derived from a natural source such as chicory root. The representative research was carried out amongst 7,000 consumers in the UK, Germany, Spain, Poland and France1.

Natural functionality is the biggest trend in the industry All things natural When asked to prioritise different statements in order of importance, 70% of respondents from the five countries surveyed replied that “natural products are better” with 65% of UK respondents2 preferring “all things natural”. This preference for natural ingredients was also reflected in terms of “ingredients” names: “chicory root extract” outperformed other fibre names such as maltodextrin and polydextrose with respondents, in terms of sounding healthier, safer and recognisable.

of fibre (59%)5. One of the main drivers to increased fibre intake across all countries was related to the beneficial efforts of fibres on digestive health (84%), with 88% of UK respondents6 eating fibre to improve their bowel movements.

Fibre focus The attraction of fibre enrichment was high for products naturally associated with fibre; with more than 2/3 of respondents (67%) in Europe seeing the benefit of fibre enrichment linked to breakfast cereals and bread, whilst 61% like the idea of fibre enrichment linked to cereal bars.

In addition, more than half of those surveyed found the idea of fibre enrichment in both pasta (54%) and yoghurt (53%) products appealing or very appealing.

Myriam Snaet, Manager of Market Intelligence and Consumer Insights at BENEO: “These study results clearly underline what has been stated

Limiting and adding to achieve balance Respondents watched what they ate by limiting certain things in their diet (e.g. fat, sugar and calories) and consuming “extras” such as fibre.

Almost 2/3 (61%) of those surveyed tried to limit or avoid fat (UK – 57%3) and 60% tried to limit or avoid sugar (UK – 56%4). More than half of those surveyed (51%) tried to get as much fibre as possible, or a certain amount in their diets. The UK respondents were among the highest consumers

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by Julian Mellentin in his key trends for 2015: Natural functionality is the biggest trend in the industry and has proven to be a powerful driver of many successful food innovations.

With inulin and oligofructose, BENEO offers functional ingredients from nature with nutritional, technical and health benefits that meet consumer requirements for healthy ingredients.

At the same time they help boost fibre levels in a wide range of products – naturally” BENEO’s Orafti Inulin and Oligofructose are prebiotic fibres naturally derived from chicory roots and have a natural, mild sweetness. They help reduce the sugar and fat content in products and enrich products with fibre at the same time, whilst maintaining texture and taste. In January 2015 BENEO’s inulin received a positive 13.5 EFSA health claim evaluation for its beneficial effects on bowel regularity (digestive health), based on continues on page 8 >>

No. 39 • June 2015

FoodNews

Alsiano

IncaberrixTM is a real taste booster IncaberrixTM is a new water-soluble, phytonutrient-rich extract prepared from the ancient Andean physalis fruit, also known as Inca berry and excellent for e.g. beverages and gummy bears and tart berry’s primary category is beverages, including soft drinks, nutritional beverages and more. We strive to lead in market innovation by developing such natural ingredients that can both lead food and beverage trends and support health.”

By Frutamom

Frutarom has launched Incaberrix which is a water-soluble extract prepared from the Inca berry. Inca berry is considered one of the “lost” crops of the Incans. It is native to the Andes, where it has been cultivated since ancient times. Many traditional Andean foods have a historic association with improved health and longevity. Maca and quinoa are examples of Andean staple crops rich in phytonutrients that have become recognised as “super foods” in recent years.

“Now is the time for Inca golden berries,” states Yannick Capelle, Product Manager for Frutarom Health. “The concentrated nutrient value adds health benefits, combined with fun and an exotic touch, to a wide range of food applications. But the sweet

>> proprietary and confidential data that

was submitted. Thus, the digestive health benefits of BENEO’s prebiotics have been once again scientifically proven. They are among the most researched prebiotic fibre ingredients worldwide.

Myriam Snaet concludes: “With our prebiotic fibres, manufacturers can respond to growing consumer demand in terms of sugar reduction and

Incaberrix is particularly rich in Bcomplex vitamins, protein and minerals such as iron, zinc and phosphorus. It is also high in vitamin C and carotenoids. Recent tests in Frutarom Innovation Center show that clear, water-soluble Incaberrix is stable in beverage applications.

“Superberry ingredients such as Incaberrix are attractive ingredients for product developers and manufacturers seeking to add value to their food and beverage products,” notes Capelle. ”The introduction of this new superberry extract by Frutarom is part of the company’s ongoing strategy to comprehensively serve the functional product market through our group synergies and goals. Incaberrix is another example of how Frutarom combines its strength in developing exotic flavours with healthy ingredients to offer its clients innovative, great-tasting product concepts,” concludes Capelle.

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weight management and the desire for good carbs and digestive wellness.”

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1 BENEO commissioned consumer research in five European countries on the perception of fibre. The survey was conducted in 2012/13 by Insites, a consumer research agency with offices in Belgium, the Netherlands, UK and the Unites States.

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The highest percentage of respondents to prefer “all things natural” was from Poland (80%) followed

by France (76%), Spain (68%), Germany (67%) and the UK (65%).

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• Clear, water-soluble extract prepared from the Andean physalis fruit • Unique sweet/tart flavour • Stable in beverage applications • Suitable for dietary supplements and food products • Naturally rich in vitamins, minerals and antioxidants

3 Almost 2/3 (61%) of those surveyed tried to limit or avoid fat (with France showing the strongest avoidance at 73%, followed by Germany (59%), the UK (57%), Poland (56%) and then Spain (48%)).

4 60% tried to limit or avoid sugar (with France again leading the way at 68%, followed by Germany at 64%, Poland at 59%, the UK at 56% and Spain at 42%).

5 Polish respondents consumed the most fibre (68%), followed by the British (59%), French (57%), Spanish (50%) and Germans (31%).

6 Digestive health was linked to intake for 89% in Spain, 88% in the UK, closely followed by Poland at 83% and France at 82% as well as Germany with 81%.

FoodNews

No. 39 • June 2015

Alsiano

Phosphates: highly functional, hard to replace Phosphates are used in a variety of meat and poultry products for a number of reasons, e.g. processing aids and functional ingredients

By Elizabeth Fuhrman, contributing writer, The National Provisioner Portions of this article not affecting the content or tone of the piece have been edited out for space. To view the article in its entirety please go to - http://www.provisioneronline.com/articles/101323-phosphates-highly-functional-hard-to-replace

The most common categories of products that use phosphates are cooked sausages, hams and other wholemuscle products where moisture retention is important. Phosphates are used in these types of products to increase the meat system pH to improve water-holding capacity, say Jeff Sindelar, associate professor in the department of animal science at the University of Wisconsin-Madison. [...]

Roger Clemens, adjunct professor of pharmacology and pharmaceutical sciences at the University of Southern California, L.A, says phosphates serve three basic functions when it comes to food systems: buffering pH, acting as emulsifiers and stabilising. “It’s important to look at those three functions”, he says. “The bottom line is, all of those, they help to stabilise a product whatever the finished product might be.” [...]

ture abuse”, she says. “In addition, phosphates help with manufacturing economics by opening up muscle structure and increasing sites for moisture binding”, Shelke says.

Versatile ingredient – difficult to replace The usage level for phosphates – sodium and/or potassium – in finished meat and poultry products is limited to 0.5%; however, phosphates are rarely used at a maximum level. The use of phosphates is somewhat stable, Sindelar says. Phosphates remain popular because of how they work and the effects they have. [...]

While phosphates have been used for a number of decades, their use took a dip with the growth of cleanlabel processing, particularly because phosphates are not allowed in products labelled natural. Many organisations, companies and universities are looking for alternatives for the use of phosphates, and typically those types of ingredients would be coming from plant sources, Clemens says.

Phosphates come from the ground, and they can be synthesised in a test

tube on a larger scale, he says. “The bottom issue is to find alternatives that, in fact, function as emulsifiers and buffers and that’s very difficult, frankly”, Clemens says. “You need to understand a lot of chemistry both as emulsifiers and buffering solutions so that you maintain optimal pH and minimise antimicrobial growth … It’s trying to keep clean label, so that its functionality is simple, but right now the chemistry is not so simple”.

Sindelar thinks more processors are starting to use phosphates again just because of the sheer benefits of using them and the challenges associated with trying to replace them, whatever it be matching performance or cost. “Phosphates have kind of made it back onto some of those ingredient labels that perhaps you would consider to be more clean-label probably because they are ingredients that are one of those ‘tweener’ ingredients from a consumer acceptability standpoint”, Sindelar says. Consumers may know what they are, but they see them on a lot of other food product labels so that they are not completely obscure to them. [...] continues on page 10 >>

“The use of phosphates has also evolved over the years. For example, fresh meat and poultry products are growing leaner than they were several decades ago because of changes in how animals are being produced”, says Kantha Shelke, food scientist and principal of Corvus Blue LLC, Chicago. “While the lower levels of fat may be desirable for the nutritional profile, flavour and texture suffer because fat contributes flavour and moistness and also some room for error if overcooked, as leaner meats are easily overcooked”, she explains.

“Phosphates, hence, are being used to help replace flavour and moisture and to help leaner cuts with tempera-

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No. 39 • June 2015

FoodNews

Alsiano

The Alsiano Food Team Denmark & Norway

Key accounts Katarina Furin

Kristian Hansen

Michael Telsing

B.Sc. & Marketing Dipl.

Nordic sales manager

Food Technologist Area sales manager

Area sales manager

E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 76 78 78 178

E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003

E-mail: mt@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441

Sweden & Finland

Sales support

Sales support

Michael Brehmer

Tina Johansson

Charlotte Dahl

Area sales manager

Sales & logistics assistant to Kristian

Sales & logistics assistant to Michael B

E-mail: mbr@alsiano.com Tel. dir.: +46 31 939 030 Mobile: +46 723 89 60 11

E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024

E-mail: cd@alsiano.com Tel. dir.: +45 8230 0051

Sales support

Quality Bente Mørkøv Ølgaard

Susse Liff Hansen

Sales & logistics assistant to Katarina and Michael T

Quality manager

E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001

>>

Denmark

Highly useable The main challenges of using phosphates aren’t difficult to overcome or prevent. One of the biggest challenges has just been incorporating them as an ingredient. Phosphates typically have a lower solubility compared to a salt or sugar, so it’s harder to get them into a solution, Sindelar explains Phosphate manufacturers have addressed that by making blends of phosphates, because different types of phosphates have different solubilities, he says. For example, if a processor uses straight sodium tripolyphosphates it is a little more difficult to dissolve into water versus a mixed phosphate which might include sodium hexametaphosphate.

E-mail: slh@alsiano.com Tel. dir.: +45 8230 0017

Phosphates also can run into issues in terms of their functionality if they are not handled correctly after they are added to a meat product, Sindelar says.

For example, long holding times after phosphates are added to a product can cause problems in which a processor actually can lose the phosphate functionality. A great example is poultry, Sindelar says. “If you add a brine that includes phosphates and you hold that poultry before it’s cooked for e.g. more than 12-24 hours, you can actually lose a significant amount of the functionality of those phosphates,” he explains. The key is making sure to use the correct phosphate.

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HAPPY SUMMER !

“There are several phosphates that are approved and several ones that are used in different blends, Sindelar says. “You need to make sure you are using the right one for the right product, whether you are trying to focus on protein extraction or cured meat colour or water-holding capacity or improved slicing yield, and making sure you are incorporating the phosphate effectively into a product or into a brine so you have the maximum use for it, and that you are making sure that you are getting the most function from the phosphate for the product to which it is added”.

Article 298 Reference: Fuhrman, Elizabeth. (2015, January 21).

“PHOSPHATES: highly functional, hard to replace”.

The National Provisioner.