Today’s shoppers want a shorter, more understandable ingredient label, without
“-ate” and “-ite” ingredients such as potassium sorbate, sodium nitrite and sodium erythorbate.
Phosphates have been valued by the industry for nearly 50 years for providing an effective, low-cost method of binding water in processed meats. But they also improve texture, increase ionic strength and promote better flavor and color stability by delivering an antioxidant effect. That’s a lot for a single additive to do, so the search for a natural substitute has long been an elusive challenge … until now.
Read about the new synergistic solution developed by Corbion that’s providing processors with a truly viable natural alternative to phosphate.
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