Jungbunzlauer: Boost Shelf Life, Cut Sodium
Jungbunzlauer ingredients help meat and poultry processors add value
Jungbunzlauer used the recent IPPE Show in Atlanta to showcase key solutions from breeding to processing. When it comes to food formulating, here are several technologies discussed.
Increase Shelf Life: Jungbunzlauer citrates, diacetates, lactates and blends ensure high food safety and extended shelf life in processed meat products.
Cut Sodium: Sodium reduction remains a top trend and a formulation challenge for meat and poultry products. Jungbunzlauer’s sub4salt® range (with or without nitrite), and the company’s new, sodium free potassium lactate / potassium acetate blend have been gaining momentum.
Jungbunzlauer showcased sodium reduction solutions by offering samples of specially prepared thick-cut bacon, which was treated with a sub4salt® cure. The result was a final sodium reduction of 32%--but with all the flavor and texture of full sodium bacon.
Jungbunzlauer transforms nature's plants into useful products and efficient solutions for the food, beverage and numerous other industries around the globe. Jungbunzlauer is one of the world's leading producers of biodegradable ingredients of natural origin. The Swiss-based international company, whose roots date back to 1867, is specialized in citric acid, xanthan gum, gluconates, lactics, specialties, special salts and sweeteners and many derivatives thereof. Jungbunzlauer uses renewable carbohydrate raw materials mainly derived from corn and transforms them through the natural process of fermentation into readily biodegradable and ecologically safe ingredients.
Visit www.jungbunzlauer.com for more details.