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The 5 Senses of Flavour

How you experience flavour doesn’t just involve taste – it’s the cumulative ‘understanding’ of food that comes from all five of your senses.
A better understanding of the complexity of taste provides product developers with an opportunity to create truly flavourful foods that keep customers coming back.

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Spices – Your questions answered

This issue we’re focusing on spice. Customers have lots of questions related to spices – about flavour, colour, quality attributes – the works! Take a look below and see if your
question is answered! If not, feel free to post your question on our website & then look for additional Q&A’s in our next blog post.. Spice It Up!

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The Spice Revolution in Canada

Malabar is very pleased to bring European quality and innovation in spices, seasonings and functional ingredients to the Canadian marketplace.
Malabar will partner with RAPS of Germany in giving Canadian
processors immediate access to these spices & seasonings, together with innovative spice extractives and encapsulated ingredients, improving product quality and lowering producer’s costs per pound.

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Bombal – Protecting your products with Sodium Acetate and diacetate

Since the recent outbreaks of Listeria monocytogenes, Malabar has been deluged with requests for a proactive solution to the problem that is easy-to-use and effective. In light of the Canadian Department of Health’s recent amendment of the Food and Drugs Act permitting the use of sodium acetate and sodium diacetate, Malabar has sourced an innovative product from Europe designed specifically for meat and poultry processors to extend product shelf life by controlling bacterial growth.
In this issue, Malabar introduces BOMBAL® (Fresh Amba) – an effective additive designed to extend the shelf life of all processed meat and poultry products by controlling bacterial growth.

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So what is a ‘ Clean Label? ‘

As we look for guidance from our government regulators for clarity in the term ‘clean label’, neither Health Canada nor the USDA provide a clear definition for the reference. In the food processing sector, we hear the request for clean label from retailers as it appears to have evolved through their sales and marketing programs.

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Sausage Casings Innovation

Sausage Casings are the “skin” of the sausage, giving it its shape, appearance, and consistency as well as affecting its shelf life. Natural animal casing were the first casings, made from the sub-mucosa, a layer of the animal intestine that consists mainly of collagen. According to recorded history of man and civilization, for as long as man has been carnivorous, the intestinal tract of meat animals have been used for sausage casings.

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Rubs and Seasonings

Dry Rubs & Decor Seasonings are a simple method for adding flavour, texture and visual appeal to meat, poultry or fish. Customers love the delicious flavours & textures that result from using dry rubs and these ‘value-added’ meats add to your reputation, and to the bottom line.

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The best BBQ accessories

For most people, barbecue is more than a meal – it’s a gathering, a sharing of time, food and companionship. Barbecue is about good times, friends & neighbours and of course, it’s about the food.
Classic BBQ meats include steaks, burgers, hotdogs, and kebobs using beef, pork, chicken, lamb
or fish/seafood. But once you’ve chosen the meat, what else do you need? Flavour, and lots of it!
Whether it’s seasoned, rubbed, basted, marinated, mixed or dipped, the best accessory to your customers’ BBQ is great
flavour – a tasty addition for ready-to-cook BBQ meats
that your customers can simply take home & grill.

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Real Science vs Food Marketing

Science has been at the heart of advances in food safety, quality and taste. Consumers can expect food to taste better, and be better for them than at any time in the past.
But scientific rigour is sometimes lacking when it comes to food trends, and food marketing can exacerbate the problem.

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A Cleaner Label for Smoked Meats

Removing phosphates from your meat process would definitely result in a number of negative
effects. Phosphates in meats directly increase water-holding capacity by raising the pH.
Phosphates also stabilize the texture of meat products by increasing protein solubility in
combination with salt, and reduce lipid oxidation/rancidity, offsetting the occurrence of negative flavours. Phosphates have also shown the ability to reduce microbial growth.

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