Product developers are increasingly including dietary fiber ingredients into formulations to improve a product’s healthful halo, as fiber is recognized with positively influencing gastrointestinal health, assisting with weight loss and providing other wellness-related functions. When it comes to meat and poultry, fiber addition has historically been less about health and more about product performance. That’s […]
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Sodium is the sixth most abundant mineral on earth. As humans, our bodies need a very small amount of sodium to conduct nerve impulses, contract and relax muscles and maintain a correct balance of water and minerals. So, what is a small amount? How are we doing in reducing our salt intake? There is an alternative POTASSIUM CHLORIDE
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A Close Look at Water in your Products Predicting Food Spoilage: Water activity (Aw) has its most useful application in predicting the growth of bacteria, yeasts and molds. For a food to have a useful shelf life without relying on refrigerated storage, it is necessary to control either its acidity level (pH) or the level […]
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Soy (Soybean) Protein is the protein obtained from Soybeans, containing the essential amino acids. Since the approval of soy protein isolate and concentrate in Canada, usage has steadily increased. Soy is not used as a meat replacer but as a protein extender, emulsifier and binder in emulsion and whole muscle products. Soy Flour After […]
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The ingredient declaration of seasoning and spice blends often include a few ingredients, at the end of the list, which are followed by the term (mfg aid). What does (mfg aid) mean and how does it affect the ingredient declaration of the finished retail food product? There is no regulatory definition of food manufacturing/ processing […]
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When preparing brine, the order in which ingredients are added and mixed is one of the most important factors in ensuring a successful end product. We recommend that ingredients be added in the following order: COLD Water/ICE @ 0° C to 2° C – Why? Most functional ingredients, especially the phosphates works best at lower […]
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What is sugar? Sugar is found in the tissues of most plants, but sufficient quantities for commercial extraction are only found in sugarcane and sugar beet Sugarcane- species of giant grasses in the genus “saccharum”, cultivated in tropical climates Sugar beet – a cultivated variety of “beta vulgaris”, grown as a root crop in more […]
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The longer your sausages remain fresh in deli case, the more valuable it is for a retailer. Revolutionary rosemary-based Herbalox established the standard for natural oxidation-inhibiting products. It is a rosemary oleoresin with the flavour and aroma removed. With its light brown colour it can be used in any type of meat product without giving […]
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Glucono Delta Lactone is a cure accelerator and speeds up development of cured meat colour. It hydrolyzes to form gluconic acid in water solution and thereby creates the desired pH. The rate of acid formulation is affected by temperature, concentration and the pH of the solution. It is permitted at a rate of 8ozs per […]
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Celery Blend 3.0 is a multi functional seasoning that aids in flavour and colour development, as well as shelf life stability in meat and poultry products. This is considered a natural source of nitrite, whereas the nitrates have already been pre-converted into nitrites. Call us for more information ….. To the best of our knowledge, […]
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