Nowadays, consumers are demanding natural food products without artificial ingredients. NaturCEASE Dry helps meat manufacturers to better meet this growing demand to naturalness and transparency.
NaturCEASE Dry is a powerful combination of buffered vinegar and natural plant extracts. The food safety ingredient protects processed meat products against meat spoilage. As an additional benefit, the label-friendly blend helps to maintain a bright red colour and fresh flavour.
Meat spoilage can be divided into two criteria: oxidative rancidity and microbial spoilage. Oxidation causes colour degradation and flavour issues while microbial contamination has an impact on sensory and, more importantly, meat safety. NaturCEASE Dry offers multiple benefits in one blend: curb lipid oxidation and protect against spoilage bacteria.
With NaturCEASE Dry, processed meat products maintain a bright red colour and fresh flavour. It’s a one-stop solution that offers a total freshness package reflected in one blend. Therefore, it provides the needed convenience and user-friendliness to meat manufacturers.
NaturCEASE Dry is a dry label-friendly ingredient. This makes it easy to add into a spice mix for processed meat products like sausages, burgers and deli-meats.
Let's see our product in action during an experiment. Over the course of 8 days, we've examined raw minced beef samples treated with sodium lactate and acetate, and last but not least with NaturCEASE Dry. Not only we see a mild to strong discolouration, untreated minced beef is completely rancid and not safe for consumption, and also the effect of sodium lactate and acetate has wore off after 8 days, while NaturCEASE Dry continues to offer protection in terms of taste, colour and safety!
Product allowance and labelling may differ based upon government requirements. Certain statements may not be applicable in all geographical regions.