Reduced contamination risk with oleoresin black pepper

The recent recall of salami due to a salmonella outbreak, which allegedly may have originated in the black pepper used in the salami, has manufacturers looking for safe alternatives to traditional ground black pepper.

Kalsec, a leading manufacturer of spice and herb oleoresins, provides a range of black pepper oleoresins and aquaresins (water dispersible) which are suitable alternatives to ground black pepper. Known for their consistently superior microbiological quality, Kalsec’s black and white pepper oleoresins and aquaresins are formulated to replicate the same proportions of pungency and aroma which occur in good-quality ground black pepper.

“The process of producing an oleoresin results in an extract free from enzymes and vastly superior in microbiological control,” says Dr John Weaver, Director of Flavours, Kalsec, “thus providing an easy-to-use, safe product that can provide consistency in your application.”

Kalsec employs proprietary processing techniques to extract and recombine flavour, aroma and pungent components into standardised black pepper oleoresins and aquaresins with distinctive physical characteristics and functional qualities.