August 16, 2022 (press release) –
Proprietary process helps enhance safety and reduce food waste by enabling greater pathogen control with less flavor impact in processed meats.
Leading global ingredient supplier Corbion has been granted a patent for the unique method it uses to produce highly concentrated vinegars that let meat processors to better inhibit the growth of Listeria and other pathogens without compromising the sensory qualities of their products. Using this process, Corbion, long known for its expertise in food preservation, creates solutions such as Verdad® Opti Powder N450 and N460 as free-flowing powders that deliver multiple functional benefits, including increased food safety and product shelf life without negative flavor and texture impacts.
“Corbion’s history of innovation in ingredient technology has often included advances like the one this patent represents,” said Lonneke van Dijk, Sr. Business Director for Preservation at Corbion. “Because this patented process produces the best-tasting low-sodium vinegar powders on the market, our customers can have more effective, label-friendly solutions that protect consumers’ health, product quality, and operating efficiencies at the same time.”
Verdad® Opti Powder N450, for example, can deliver a higher dose of vinegar without creating negative flavor impact, so it achieves a greater microbiological effect. By further extending product shelf life, it helps reduce emissions and costs tied to food waste. In North America alone, N450 is extending the shelf life of some 80,000 tons of processed meat for as long as 90 days without compromising sensory qualities of those products.
From a nutritional standpoint, N450, a proprietary blend of vinegar and sea salt, is also well-suited for reduced-sodium products since it is produced using potassium instead of sodium. While potassium-based solutions are often used by processors in creating low-salt options, most such solutions can only be applied at low dosages due to negative flavor impacts. But the high vinegar concentration provided by N450 delivers a stronger antimicrobial effect even at low dosage rates.
“The preservative power of vinegar has been part of the human diet for thousands of years,” Ms. van Dijk said. “We’re excited about what our high-concentration, low-sodium vinegar will mean for food manufacturers facing greater demands and challenges in today’s value chains; it lets us take the natural mechanism of fermentation and build on its ability to help preserve what matters.”
Background information:
Corbion is the global market leader in lactic acid and its derivatives, and a leading supplier of emulsifiers, functional enzyme blends, minerals, vitamins, and algae ingredients. We use our unique expertise in fermentation and other processes to deliver sustainable solutions for the preservation of food and food production, health, and our planet. For over 100 years, we have been uncompromising in our commitment to safety, quality, innovation and performance. Drawing on our deep application and product knowledge, we work side-by-side with customers to make our cutting-edge technologies work for them. Our solutions help differentiate products in markets such as food, home & personal care, animal nutrition, pharmaceuticals, medical devices, and bioplastics. In 2021, Corbion generated annual sales of € 1.070,8 million and had a workforce of 2,493 FTE. Corbion is listed on Euronext Amsterdam. For more information: www.corbion.com
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