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Reducing the “ates” in Meat Applications (Food Business News)

Reducing the “ates” in Meat Applications Consumers may be familiar with celery, vinegar, green tea, citrus and rosemary, or at least more familiar than they are with nitrites, phosphates, BHA, BHT and propyl gallate. To take advantage of the simple label trend, companies may want the names of the first group on the ingredient lists of their meat and poultry products. Using ingredients that consumers recognize is still a trend, said Tom Rourke, Ph.D., senior business development manager for Corbion. “Do we see that still growing?” he asked. “Yes. On the retail markets it’s being driven by most of the…

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