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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 the anti-microbial agent.

Processed meat is highly susceptible to bacterial contamination, including pathogens such as E. coli, Listeria monocytogenes and Salmonella. To combat their growth, meat processors have traditionally used organic acids in liquid form, such as sodium lactate. This reduces the intracellular pH of the micro-organisms, thereby constraining their growth. However, relatively high concentrations need to be used (up to 3 % being the norm), and the resultant effect on sodium levels translates into a label that retailers would prefer not to have. Enter Kemira’s Provian®.

Provian is a functional co-spray dried composition based on two organic salts: sodium acetate and sodium lactate. These have a proven synergistic effect on meat preservation at a concentration as low as 1%. In addition, it is in free-flowing powder form which can be conveniently added to dry blends.

In addition to the easier handling and cost savings over liquids, Provian also contributes less sodium than the liquid lactate. A dosage of 1 % Provian provides 0.24 g/100g sodium, whereas a 60% liquid lactate at 2.5% results in a sodium level of 0.31 g/100g.

The mild salty taste of Provian has been shown to enhance the flavour of cooked meat products. There are no adverse effects on sensory parameters such as taste, after-taste, odour or appearance. Furthermore, due to its neutral pH value and buffering capacity, Provian does not lower the pH of cooked meat products, resulting in less cooking losses.

The ability of Provian to inhibit aerobic bacteria has been verified through independent research, demonstrating superior performance in extending shelf life and enhancing food safety.