instore - February 2018 - 40
Food Safety:
Pathogen protection
with a clean label
by Ryan Aktinson and Donna Berry
oodborne disease outbreaks continue to be a major concern in the food
production world. While seeded vegetables were the top food category associated
with outbreak illnesses in 2015, according to
the United States Centers for Disease Control
and Prevention, pork was second, followed
closely by chicken.
F
But there are preventative measures available
that allow producers to focus on both food
safety and the growing trend of clean labels.
Corbion offers numerous products to control Listeria in ready-to-eat (RTE) meat
products. The ingredient systems use combinations of lactate and acetate, or their clean
label counterparts, ferments and vinegars.
"Being able to tackle the mold
spoilage challenge without
alienating consumers looking for
a clean ingredient label just hasn't
been possible before now."
Tom Rourke, Corbion
"Our clean label ferments are made from sugars that are naturally fermented using specific
food cultures to produce a range of different
actives, such as organic acids, small peptides,
residual sugars and other fermentation products," says Tom Rourke, director of business
development at Corbion. "These ferments
provide additional functionality such as yield
enhancement, texture improvement and savory flavor in addition to combating pathogens and extending shelf life."
Corbion recently introduced organic vinegar
products that utilize unique clean label bufCOMPANIES ARE HELPING PRODUCERS TO FOCUS ON
BOTH FOOD SAFETY AND THE GROWING TREND OF
CLEAN LABELS. PHOTO: ©GGW - STOCK.ADOBE.COM
40 * FEBRUARY 2018 * commissary INSIDER
Table of Contents for the Digital Edition of instore - February 2018
instore - February 2018
Editor's Note - Online on topic
CONTENTS
News - NEED TO KNOW
Spotlight: BY THE NUMBERS Donuts
Product Knowledge: CATEGORY UPDATE Deli sides
Specialty Insights - CONSIDER Ancient grains
Feature - Kum & Go's new direction
Feature - Specialty spotlight
Cover story - Delivery decisions
Commissary Insider
Insight Insider: Core-Mark bets big on fresh, foodservice
Food Safety: Pathogen protection with a clean label
Technology: Simplifying inventory management
Merchandising - ON DISPLAY destination centers
Product Trends
Product Showcase
AD INDEX
instore - February 2018 - instore - February 2018
instore - February 2018 - instore - February 2018
instore - February 2018 - 2
instore - February 2018 - Editor's Note - Online on topic
instore - February 2018 - 4
instore - February 2018 - 5
instore - February 2018 - CONTENTS
instore - February 2018 - 7
instore - February 2018 - News - NEED TO KNOW
instore - February 2018 - 9
instore - February 2018 - Spotlight: BY THE NUMBERS Donuts
instore - February 2018 - 11
instore - February 2018 - Product Knowledge: CATEGORY UPDATE Deli sides
instore - February 2018 - 13
instore - February 2018 - Specialty Insights - CONSIDER Ancient grains
instore - February 2018 - 15
instore - February 2018 - 16
instore - February 2018 - 17
instore - February 2018 - Feature - Kum & Go's new direction
instore - February 2018 - 19
instore - February 2018 - 20
instore - February 2018 - 21
instore - February 2018 - Feature - Specialty spotlight
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instore - February 2018 - 26
instore - February 2018 - Cover story - Delivery decisions
instore - February 2018 - 28
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instore - February 2018 - 32
instore - February 2018 - Insight Insider: Core-Mark bets big on fresh, foodservice
instore - February 2018 - 34
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instore - February 2018 - 39
instore - February 2018 - Food Safety: Pathogen protection with a clean label
instore - February 2018 - 41
instore - February 2018 - 42
instore - February 2018 - 43
instore - February 2018 - Technology: Simplifying inventory management
instore - February 2018 - 45
instore - February 2018 - Merchandising - ON DISPLAY destination centers
instore - February 2018 - 47
instore - February 2018 - Product Trends
instore - February 2018 - Product Showcase
instore - February 2018 - AD INDEX
instore - February 2018 - 51
instore - February 2018 - 52
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