Kemira teams up with Lohmann

by Editor fleischwirtschaft.com
Monday, October 17, 2011

Two European salt producers have formed an alliance to tackle meat safety through the use of both organic salts and eventually potassium based products.

Finland's Kemira's ChemSolutions, a leading global supplier of organic acids and salts, specialized in food safety is teaming up with Germany-based company Dr. Paul Lohmann, a manufacturer of sodium replacers and other functional ingredients for the food industry.

The partnership will allow Kemira leverage Lohmann's knowledge of the European meat sector along with its extensive distribution network; while the German firm can capitalise on Kemira's proven sodium acetate and lactate combination technology.

The alliance is focused on optimising the safety and shelf life of sliced, vacuum packed meats, in particular - to safeguard against decontamination from pathogens such as Listeria, Salmonella, and E.coli.

The partnership will raise awareness with the European processed meat industry around Kemira's Provian product line; a functional co-spray dried composition based on organic salts; sodium acetate and sodium lactate, in relation to its benefits for meat preservation.

The Finnish chemical firm claims Provian's powder form makes it easier to handle than the conventional liquid delivery systems, while its neutral pH value and buffering capacity means does not lower the pH of cooked meat products, thus avoiding cooking losses. The dosage level of Provian depends on local legislation, meat type and shelf life requirements.

The Helsinki-based supplier adds that findings from in-house testing and independent research institutes demonstrated its effectiveness in terms of pathogenic bacteria growth inhibition in a range of processed meat products.

The new alliance has also set its sights on developing potassium-based meat safety products to enable the European meat sector meet sodium reduction targets.

A recent review in the journal Trends in Food Science and Technology concluded that the meat industry must move towards the production of healthier processed meats by formulating new and innovative products.

The researchers, led by Fidel Toldrá of the Institute of Agrochemistry and Food Technology (CSIC) in Spain, note that while meat and meat products are generally seen to be a good source of proteins; group B vitamins, minerals and trace elements, many consumers still view meat products negatively due to their fat, cholesterol and sodium content.

The review highlights strategies for the manufacture of healthier meat products including salt and fat reduction, the improvement of the fatty acid profile, and the incorporation of functional ingredients among others.

And the authors report that the sodium content of a dry-cured pork loin could be reduced to 50% by using a mixture of potassium chloride, magnesium chloride and calcium chloride, without affecting its sensory quality.
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