Corbion Purac will display Verdad Avanta Y100, a patent-pending formula, labeled as vinegar and citrus fiber at the international IFFA trade fair in Frankfurt, Germany, May 7-12, 2016.
It delivers cook yield increase from 3-9% and improved texture and slice ability, while also extending shelf life and controlling Listeria in ready-to-eat meats, says sales development manager Stephan Dobbelstein.
Verdad Avanta F100 is labeled as vinegar and jasmine tea extract (or natural flavor), and provides prolonged freshness in raw and processed meats like sausages.
Dobbelstein says the ingredient extends shelf life and enhances food safety while maintaining the fresh color and flavor of raw meats, helping manufacturers retain consumer appeal.
