Compilation: cici
Recently, according to foreign media reports, at the European Food Ingredients Exhibition (FIE), Lallemand (hereinafter referred to as "Raman") launched a new solution to reduce or replace the addition of nitrates and nitrites in processed meats (such as bacon, dry-cured sausages and Italian sausages) jointly developed by the biological ingredients and specialty culture divisions - Natural Rosé.
natural rosé
Natural Rosé is a synergistic combination of edible cultures and yeast extracts, with the aim of introducing nitrites and nitrates, which have traditionally been used to stabilize the color of processed meat products.
Natural Rosé combines S**or-Lyfe NR 02 and Lalcult Carne Rosé Dry ingredients to compensate for the loss of organoleptic quality and food safety of processed meat products without nitrates and nitrites.
Among them, S**or Lyfe NR 02 combines Saccharomyces cerevisiae-derived and CA yeast specialty product of the jadinii strain, the flavor of this ingredient is built on the development of umami and flavor in dried sausages.
Lalcult Carne Rosé Dry is a blend of cultures that plays a key role in regulating the various oxidations and bacterial contamination that can occur during the production of dry-fermented sausages, helping to preserve the natural color of the product without the need to add additional colors.
Raman emphasizes that the solution provides a shelf life comparable to nitrite products that do not contain synthetic preservatives. It has also been developed with food safety in mind and has been tested for the formation of Listeria monocytogenes and Salmonella.
Depending on the food processing and the end product, Raman can tailor the protective culture to optimize the food safety of the final product.
According to Raman, this solution is easy to implement in existing processed meat production processes. These ingredients are simply mixed with the meat and can follow the standard scheme of dry fermentation. For cooked foods, a spraying step may be required to bring the culture into the meat. This work is underway as Raman fine-tunes the application process.
Other products
In addition to Natural Rosé, Raman has launched FL**-Antage BLB1, a natural and innovative product for cheese rinds that offers intense color and flavor. FL**-Antage BLB1 is a carefully selected Brevibacterium aurantiacum strain from Lallemand's extensive cell bank. Developed specifically for rinded and spreadable rind cheese producers, this solution meets the diverse market needs for clean label and natural solutions.
At the same time, Raman also presented FL**-Antage LN2, a new strain used to optimize the production of blue cheese. This ingredient is an aromatic culture of Leuconostoc enterolens designed to efficiently open the curd, resulting in blue mold development.
Nitrate and nitrite substitution
Nitrates and nitrites have become standard ingredients in cured meats because of their ability to extend shelf life, maintain a stable pink or red color, prevent fat oxidation and inhibit Clostridium botulinum. However, with the deepening of health research, some countries and regions have begun to promote the reduction of nitrate and nitrite intake in cured meats.
Raman noted that the ANSES (French Agency for Food, Environment and Occupational Health and Safety) recommends reducing dietary intake of nitrates and nitrites. In 2022, the organization approved a bill aimed at phasing out the use of additives in cured meats. Scientific studies have been published in Europe on the health of nitrates and nitrites, so the EU will assess the extent to which they can reduce or remove nitrates and nitrites depending on the type of meat.
At present, many companies are constantly exploring the substitution of nitrite and nitrate, and Prosur, a company based in the United States Natural Meat Safety Solutions, offers an alternative to nitrite and nitrate based on Mediterranean extracts to extend shelf life and prevent oxidation.
In addition, Japanese knotweed is also an ingredient that helps reduce the need for nitrite in cured meats. Specifically, resveratrol from this plant has been tested in cooked and dry-cured meats with positive results.
Info: NutritionInsight
Source;Photo.com.