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RUBINITE™ GC Meat Curing Aid | Kemin Sub-Saharan Africa

Patent-pending nitrite alternative solution

Processed meat products are part of consumers’ dietary habits, with chilled meat cuts and sausages being respectively the 3rd and 4th largest products manufactured among all food & beverages categories1. Consumers and retailers are looking for natural and label-friendly solutions made of recognizable ingredients they can trust offering a transparent labelling, especially on these product categories. Indeed, 2 out of 3 European consumers say that they specifically want to avoid products with ingredients that are difficult to understand2.

Today most processed cooked products like emulsified cooked sausages, cooked ham, or any other type of “cold cuts” contain sodium nitrite which are responsible for the bright pink to red colour that we like to see when buying processed meat. At the same time, it functions as an antioxidant as well as a preservative against foodborne pathogen.

One strategy could be to use nitrate-rich plants like celery, beet juice or sea salt to bring about ‘natural curing’, but nitrite will still be formed. 

RUBINITE GC Dry is a valuable curing alternative to sodium nitrite. It’s a label-friendly solution, made with trustable natural ingredients. It is an all-in-one solution that covers all the functionalities expected from a curing aid: colour, shelf-life and food safety.

·      Colour: Red radish extracts in RUBINITE GC Dry provides the distinct red/pink colour we like to see in grinded cooked meat products.

·      Shelf Life: RUBINITE GC Dry contains rosemary and green tea extract which are known for their antioxidant properties. 

·      Antimicrobial: RUBINITE GC Dry contains Buffered Vinegar protecting cooked cured meat products against foodborne pathogens like Clostridium botulinum and Listeria monocytogenes*.

·      Same efficacy has been proven in a more complex matrix of low salt emulsified pork sausages with a 1.2% salt level. This level was chosen based on market trends to reduce salt in meat products. 

RUBINITE GC Dry is a powerful, versatile food solution. This 100% nitrite-free curing aid is an all-in-one solution that can replace both nitrite salts and ascorbic acid in emulsified cooked sausage. 


1 Eurostat – Key figures on the European food chain – 2021 edition - 2  Innova Market Insight – Consumers Survey, 2019 - *EU dossier on buffered vinegar pending


Disclaimer: Product allowance and labelling may differ based upon government requirements. Certain statements may not be applicable in all geographical regions.