A new level of sophistication in applying trusted, natural technologies is helping today’s meat industry move beyond synthetic solutions.
Nowadays, many consumers consider snacking a way of life, which is great news for makers of meat snacks. Learn about solutions that protect against bacteria and mold, deliver longer shelf life, and even help increase yield.
Manufacturers have lately turned to natural compounds, including natural plant extracts, aiming to replicate (as nearly as possible) the functionality provided by traditional synthetics and meet demand for clean-label foods.
State-of-the-art formulation and ingredient science in plant-based protein alternatives are helping manufacturers grow this dynamic product category.
Today’s shoppers want a shorter, more understandable ingredient label, without “-ate” and “-ite” ingredients such as potassium sorbate, sodium nitrite and sodium erythorbate.
Changing only what you want to change in your product formulation takes expert knowledge of the complex interactions of food matrix components.