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communications manager for Kemin. "We
also offer a label-friendly vinegar-based
product for food safety designed to protect
meat and poultry products from foodborne
pathogens and extend product shelf life by
delaying the growth of spoilage bacteria."

CONSUMERS BUYING UNCURED LABELED MEATS ARE
LOOKING FOR TRUTHFULNESS AND TRANSPARENCY.
PHOTO: ©ELNARIZ - STOCK.ADOBE.COM

fers and provide meat and poultry processors
with non-GMO and organic labeling options.
There's also a new line of natural powder products labeled as cultured sugar and vinegar.
"They are low in sodium and provide pathogen and shelf life protection as well as a
specific product used for mold inhibition,"
Rourke says.
The company now has a clean label antimicrobial that rivals potassium sorbate for
mold inhibition, even in applications most
vulnerable to mold, such as high-moisture
meat snacks. The ingredient also provides
pathogen protection.
"Being able to tackle the mold spoilage challenge without alienating consumers looking
for a clean ingredient label just hasn't been
possible before now," Rourke says. "We believe this product can really impact sales for
our customers."
Kemin Food Technologies offers a liquid,
propionic acid-based antimicrobial designed
to protect RTE meat and poultry products
from Listeria. It has been proven to extend
product shelf life more consistently in comparison to traditional lactate-based products. Kemin was the first to commercialize
such a product within the protein industry
and was vital to getting propionic acid approved for use by the United States Department of Agriculture.
"Since it is applied at a lower application
rate, it contributes less sodium and lower
cost-in-use than lactates and diacetates,"
says Courtney Schwartz, senior marketing

42 * FEBRUARY 2018 * commissary INSIDER

Kemin's buffered vinegar solutions have no
negative effect on meat quality, including
parameters such as water-holding capacity,
protein denaturation, color or flavor. This
line is available in both liquid, dry and no-sodium forms, making it easy to add to brines,
marinades, spice blends or direct application to meat. It is also available in a certified
organic form.
"We have validated a 5-log reduction in Salmonella with our proprietary spice and herb
extractives," says Poulson Joseph, principal
scientist at Kalsec. "The extracts provide
multiple functionalities, including flavoring
and antioxidant attributes. This offers an extra layer of comfort to meat processors to
keep the total microbial load under control
and minimize any potential contamination."
For fresh ground meats and fresh poultry,
Kalsec offers a unique combination of vinegar and rosemary. Inclusion may improve
quality, thus extending shelf life, while also
assisting with safety.

multiple functionalities, including cure acceleration, antioxidants and food protection,
when used with a natural source of nitrite."
Wenda Ingredients offers all-natural, clean
label pathogen protection ingredients made
from fruit and spice extracts. The product line
includes a true "uncured" ingredient solution
free of celery powder and chemical nitrites.
"By eliminating concentrated nitrites for
pathogen protection, we are delivering on
the promise of truthfulness and transparency for consumers that are buying uncured labeled meats," says Chad Boeckman, director
of marketing and national accounts for Wenda. "Our products are different in that we are
using several hurdles for pathogen control,
including polyphenol and flavonoid antioxidants as well as common pathogen protection ingredients for the carrier of these natural solutions, such as dried vinegar."

"This oﬀers an extra layer of
comfort to meat processors to
keep the total microbial load under
control and minimize any potential
contamination."
Poulson Joseph, Kalsec

"Benefits include color and oxidative stability as well as a 2- to 3-log reduction in spoilage (psychrothropic as well as total plate
counts) microbes," Joseph says. "This ingredient combination has very low or no flavor
impact and does not compromise texture."

The typical usage level is 0.6 percent to 1
percent. They are non-GMO and non-hygroscopic, making them ideal for seasoning
blends used in marinades or dry rubs; however, direct application on all meat and poultry products is also an option.

In October the USDA's Food Safety and Inspection Service issued an updated directive detailing the ingredients that may be
used in the production of meat and poultry
products. The new directive states that a
natural source of nitrite can be used in combination with a natural source of ascorbate
in "naturally cured" meats as an antimicrobial intervention.

Arjuna Natural Extracts Ltd., with a new US
sales office in Dallas, is introducing a line of
natural preservatives based on proprietary
formulations of essential oils and oleoresins. The company's ingredient scientists
combine herbal extracts used in traditional
medicine with methods of fermentation
for bacteriocins, in concert with advanced
technologies, such as microencapsulation
and emulsification.

Typically, the two are not available as a
blend because of potential interaction. They
are added separately, with or without other
food safety ingredients.
"In this regard, Kalsec offers unique combinations of acerola (cherry powder), a natural
source of ascorbate, and rosemary extract,"
Joseph says. "This ingredient system offers

"Research has shown that combining select
natural antimicrobials can have a synergistic
effect, making them more effective than single components," says Benny Antony, joint
managing director for Arjuna. "Our new allnatural ingredient systems provide effective
antimicrobial activity and shelf life extension without affecting flavor or mouthfeel."

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