Naturex cherry-based antioxidants and curing enhancers
Naturex has expanded its portfolio of natural solutions for shelf-life extension with a range of cherry-based antioxidants and curing enhancers for meat and poultry products.
Acerola Cherry 17 offers natural oxygen-scavenging properties that protect meat pigments from oxidation, which means it can be used in all types of raw and cooked meat products to improve colour stability. The ingredient can also be used as a curing accelerator in cured meats.
The company has also developed XtraBlend RA, an antioxidant that combines acerola with rosemary extract to create a blend that protects both colour and flavour in meat products.
The third ingredient in the range is Acerola Cherry 36, which contains more naturally occurring vitamin C - 36-38% - than any other acerola powder available. It is also free from carrier compounds.
Phone: 02 9679 5855
Loryma Lory Crumb breading ingredient portfolio
The Lory Crumb portfolio includes a number of extrudates in various shapes and colours for...
Acrylerase enzymatic solution to reduce acrylamide levels in soluble coffee products
c-LEcta and ANKA have developed Acrylerase — a new food enzyme to reduce acrylamide in...
GoodMills Innovation Slow Milling range
GoodMills Innovation provides a clean label product portfolio for large-scale bakery products.
