Tag: phosphate replacement

Animal meat processors continue to swirl around in a pool of continuous market flux. For instance, the entire supply chain faces dilemmas ranging from animal treatment to environmental concerns. However, one demand that continues to surface is clean label. This trend floated to the top due to a shift to plant-based eating. Though meat substitutes may be packed with plant-based proteins, some critics quickly point out the degree of processing that occurs. Because of this, many skeptical consumers revert back to their definition of “real food” -  clean label processed meats.

Clean label in this arena applies to many facets including quality, texture and preservation. For example, savvier consumers now scan labels for additives like salt, nitrates and phosphates. However, at the same time, each ingredient plays a special role delivering a juicy, tender and safe meat product to the consumer’s plate. Without these ingredient actors, some processed meats would dry out during the cooking process. Or their shelf-life would be cut in half without a preservation system.

The market offers several label friendly options such as citrus fiber. Below provides tips on how to create clean label processed meat products.

Phosphate-free Poultry Products

Processed poultry products such as Rotisserie chickens tend to be injected with salts and phosphates to reduce purge and increase cook yields. As a result, this creates juicy and succulent textures. Citri-Fi citrus fiber holds a lot of water and emulsifies which can be used with other natural hydrocolloids like carrageenan or native rice starch to create meat formulations free from phosphates. The citrus fiber, when used at (<0.5%), and the hydrocolloid hold onto the water during the cooking process to retain the juiciness. The Citri-Fi’s emulsification properties bind the fat and water to prevent loss. As a result, the rich poultry flavor remains in the meat which enhances the eating experience.

Injected Pork Lion Minus the Phosphate

Pork lion also uses injection marinades with additives to improve the yields and eating qualities. Citri-Fi, at low usage levels (<0.5%), can be used with sodium bicarbonate as a buffer to improve the cook yields and reduce purge. This method not only provides cost-in-use savings, but also, improves the quality of clean label processed meats

Animal Meat Fat Reduction

Typically, lowering the fat content of a meat product adversely affects the mouthfeel and texture. Because Citri-Fi binds oil and water, it improves the sensory properties by helping to retain the full-fat mouthfeel. Moreover, this natural ingredient helps product developers improve the Nutri-Score of the meat products. Bettering the Nutri-Score is an important initiative in some regions of the world. For example, product developers target to lower salt, sugar and saturated fats to improve the Nutri-Score of foods. However, by using this natural citrus fiber, consumers now enjoy clean label processed meats with improved nutritional profiles.

Citrus Fiber in Other Meat Products

Citri-Fi also benefits other processed meat products including emulsified meats like frankfurters and hot dogs in addition to chopped and formed meats like kebabs and gyros. Moreover, this plant-based ingredient improves the meat-like texture, binding and juiciness of meat substitutes like patties, nuggets and sausages. And when used with plant-based proteins like potato protein or canola protein, Citri-Fi helps create products free from methylcellulose which improves food labeling.

This natural ingredient has no E-number. Labeling options vary by region. For example, USDA approved labeling includes citrus flour or dried citrus pulp which resonate well in the clean label and natural markets.

To learn more about what Citri-Fi can do for you, please contact us. Or visit us at the upcoming industry trade shows.