Kerry granted patent for natural curing agent with meat
Kerry has received a US patent protecting its innovative process for curing meat or meat products using a natural, plant-based curing agent. US Patent No. US 11,071,304 for “Method and composition for preparing cured meat products” provides the legal protective foundation for Kerry’s extensive history of original research work that led to the development of a natural curing process for preserving traditional meats and meat products such as deli meats, bacon, hot dogs, sausage and many others. The patent is an important addition to Kerry’s growing intellectual property portfolio and demonstrates its leadership in innovating for the global food industry.
The patent technology was originally developed from the combination of Kerry’s extensive expertise in live cultures and fermentation with its deep understanding of the meat industry. This natural curing process enabled the company to create patented technology for the use of cultured celery juice product lines such as Accel™ in the protection of many different meats and meat products without the application conventional curing agents.