Meat, Poultry & Seafood
Global meat consumption has doubled over the last 20 years and market analysts expect it to keep doubling until the year 2050. Food innovations, the demand for clean label products, changing living conditions, and the rise of meat free alternatives, will continue to alter the meat, poultry, and seafood market into the future. In order to stay ahead of the competition, you have to keep up with current trends and additives.
Free-from claims and clean labels are significant trends in the meat, poultry and seafood market. Many consumers check the packaging of a product for added-value attributes like all natural or organic, raised without antibiotics, minimally processed or free from nitrites, and free from allergens.
Due to these trends, every ingredient is significant to enhance shelf life, sliceability, flavor, succulency, texture, and the appealing look of a product. Keeping all these essential attributes while reformulating the recipe to meet the current trends is a challenging task, which is where our experts play a cruical role. Reduce your stress and let Brenntag Food & Nutrition do the prototype testing and application development.
- Antioxidants and Preservatives
On their own, meat products spoil quickly, losing color and flavor over time. Preservatives
like citric acid increase shelf life. Sodium-based preservatives keep meat good and add a
salty flavor. Antioxidants like vitamin E protect meat from oxygen, which changes taste
Enzymes break down the proteins in meat, creating a softer texture. They tenderize meat
products without the use of tenderizing equipment.
- Flavor Enhancers
Flavor additives make meat products taste more complex. Corn syrup and fructose will
add a touch of sweetness to your recipe. Hydrolyzed proteins and MSG enhance savory
- Binders and Emulsifiers
Texture and consistency are key to creating high-quality, thick food. Starches, cellulose,
and proteins add thickness to cooked and processed meat products. Items that include
fats and water separate without emulsifiers. Emulsifiers attract water and oil molecules,
keeping the mixture together.
- Phosphates and Humectants
Consumers prefer meat that stays fresh and juicy. Fortunately, glycerine and other
humectants keep these products moist and soft. Phosphates serve two purposes. Just
like humectants, they retain moisture, but they also preserve flavor, making the meat
taste as good as it did off the butcher block.