Strategically injecting cryogens such as liquid nitrogen (N2) or carbon dioxide (CO2) directly into the bottom of a mixture chills food faster, more effectively and more economically than other cooling methods.
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.
Solving preservation challenges in terms of safety, shelf life and spoilage is crucial for many consumer brands, but for plant-based protein products, getting freshness right in terms of safety, taste, texture and appearance is a make-or-break proposition.
Consumer demand for natural or “clean label” products has many meat processors looking to part ways with synthetic ingredients – including difficult-to-replace phosphates. Read how Corbion is tackling this challenge.