Articles

Retailers like clean labels, and if not clean, they like ‘natural’. Or at least the consumer does, although the man in the street would be hard-pressed to discriminate between natural and artificial. Or ‘organic’. Come to think of it, so would most retailers. However, consumer trends drive the market, so the race to develop effective... read more »

Sodium diacetate functions as both an acidity regulator (maintaining pH) as well as an acidifier (reducing pH). This ensures food safety and extends shelf life by inhibiting the growth of mould and bacteria. It is also used to impart a vinegar flavour to snack foods and seasonings. Sodium diacetate has long been employed as a permitted... read more »

As distribution chains grow in complexity, and consumers become more fastidious over freshness, extended shelf life has become crucial to the modern retailer. Food safety is affected by a number of factors, including: the initial bacterial load, plant sanitation, packaging, handling and storage temperatures. However, the most significant factor in processed meat safety today, is... read more »

As most common emulsifiers are chemical substances, extensive efforts have been made to replace them with natural, biological materials in line with global consumer demands for less 'chemical’ and more 'natural’. The baking industry has traditionally used emulsifiers like Datem and SSL to improve the baking performance of yeast raised baked goods. VERON® Hyperbake-T is a... read more »

Tough cuts of meat can be made more tender by increasing cooking times, pounding the meat to physically break down the collagen bonds, hanging, aging, adding an acid-based marinade or using an enzyme. Papain is an enzyme extracted from the papaya fruit, and has been used for thousands of years in South America as a... read more »