HERBS & SPICES
The way to wellbeing through nature
Diana Food supplies clean-label and high value-added solutions by improving sensorial and functional benefits in wet and dry applications. The combination of innovative tech and multi-stream sourcing results in a comprehensive range of natural products, writes Maryke Foulds.
A significant number of consumers consider interesting flavours and unusual ingredients an important factor when purchasing meat, poultry and fish.
demanding healthy food. Products must appeal to all of their senses. They want to stay well and one way of ensuring this in a world of widening waistbands and growing obesity is to eat real food. In this context, high protein content and low/no/ reduced fat and sodium claims are wellreceived. The following ingredients can assist in this goal: • Vegetable solutions for meat curing: Replace synthetic nitrites with vegetables naturally rich in nitrites (to be fermented with a starter culture). • A ntioxidant: Replace artificial ascorbic Ethnic food and recipes are popular with consumers globally
C
onsumers want recognisable
fruit is a common ingredient in cooking
ingredients, and the food industry
and used not only for taste, but also for its
is continually working on tasty
significant acidifying properties – thanks
and healthy ingredients that offer a wide
to the organic acid naturally present in
variety of sizes, shapes and colours to
the fruit. Diana Food has learnt over the
ensure a natural taste, visual appeal and
years to tame this rich, raw ingredient
pleasant texture in end products. A key
by developing solutions using its natural
trend is redefining food and beverage
acids: acid and acetate at different
processing so that it reflects natural
titrations. Its main role is contributing to
and free-from claims, which will drive
the preservation of a specific product.
acid with acerola range (up to 17% to 34% of natural vitamin C content guaranteed). • Natural organic acids: Natural acidity regulations and mould inhibition using dedicated lemon and vinegar solutions. • Taste: Adding different and unique culinary profiles to your processed meat applications with a wide range of taste nuances. Intense and authentic taste from real vegetables and fruit, meat and seafood, wine and vinegars for
innovation in new product development. Back to basics is a key driver in the
PROCESSED MEAT & SEAFOOD
food market. Consumers are placing
Nobody survives in the food sector if
importance on home-made-style
their product is found wanting. After
products that are minimally processed
some recent safety and quality scandals,
and closer to traditional recipes.
consumers want to be reassured and be
Authentic taste is also relevant to ethnic
able to trust what they eat.
food and this is one trend that is expected
Transparency, full traceability and
to grow in importance over the next
sustainability are vital.
few years.
There is specific interest in ethnicinspired and spicy flavours. Globally,
FOOD PRESERVATION
a significant number of consumers
Clean-label food preservation remains
consider interesting flavours and unusual
a challenge and the ability to preserve
ingredients an important factor when
and extend shelf life scores highly with
purchasing meat, poultry and fish.
consumers. The use of lemon as a natural organic acid is one solution. This citrus
26
April 2021 | FOOD REVIEW
Besides being natural and having a great taste, consumers are also
FACT: A team of agronomists work globally in close partnership with seed producers and local farmers to develop and grow selected vegetable varieties. They identify the best weather and terroir conditions to ensure the right characteristics and specifications according to customer requirements. Procurement and regulatory teams work in close collaboration with selected slaughterhouses and meat suppliers. These long-term collaborations ensure full traceability.
