The new way of consuming meat products
The processed origin of many meat and poultry products is posing an increasing barrier to increasing barrier for many consumers. for many consumers. The use of both artificial additives additives and preservatives in the production of sausages and preparations clashes diametrically with the new concepts in nutrition, which look for ingredients on the labels of these foods. ingredients more natural y ingredients that are easier to understand.
At present, more than half of the population of southern Europe is concerned about la carne and reports having reduced their consumption over the past few months. This growing trend is causing many producers to producers are starting to reformulate their products, looking for ingredients natural ingredients substitutes that allow them to place clean labels on their products clean labels labels on your products its tasteand safety and processing performance.
100% phosphate-free meat products with Lallemand's inactivated yeasts
The phosphate is a very versatile chemical highly used in food and, although it is not and, although it is not harmful to health, its abusive consumption has recently been has been has been linked to overweight overweight. In the elaboration of meat products it plays a vital role, since it serves to improve juiciness, tenderness, flavor and color, as well as to control water retentionIt serves to improve juiciness, tenderness, flavor and color, as well as to control water retention or stabilize pH, among many other applications.
Today, thanks to solutions such as Lallemand's inactivated yeasts , we can replace the use of phosphates with much more natural solutions that ensure a clean label in meat preparations. The secret lies in thebeta-glucans and mannoproteins present in the cell walls of these yeasts, which not only act in a similar way to phosphate, but alsohelpus to strengthen the immune system and regulate factors such as sugar or cholesterol .
Do you want to know more about the multiple advantages of inactivated yeasts in the formulation of meat products?
Contact us and we will guide you and we will guide you in any doubt you may have.
