DuPont Nutrition & Biosciences can now bring its antimicrobial system to processed meat manufacturers in the Middle East and Africa (MEA).
Proven to inhibit the growth of Listeria monocytogenes and other gram-positive bacteria, NovaGARD? NR 100-G, part of the DuPont? Danisco? range of antimicrobials, keeps meat products safe and high in quality throughout shelf life.
The regional launch follows the regulatory approval of nisin for use in heat-treated processed meat by the Saudi Food and Drug Authority that was triggered by the newly food category adoption in the Codex General Standard for Food Additives.
Alternative to chemical preservatives
“This game-changing technology is now accessible across parts of the Middle East, thanks to regulatory expansion of use. It will provide manufacturers with a higher degree of flexibility in their product formulations and an opportunity to replace chemical preservatives,” says Keshav Krishnamani, regional product manager, DuPont Nutrition & Biosciences.
For beef and poultry meat manufacturers in MEA, the launch is timely. IndustryARC? forecasts a CAGR of 8 percent up to 2025.1 Around 90 percent of meat products sold in the region are estimated to be processed and cooked. With NovaGARD? NR100-G, meat processors now have access to a natural, label-friendly food protection solution for these products.
Protection for consumers and brands
According to the World Health Organization, ready-to-eat processed meats are in the high-risk category for contamination with Listeria monocytogenes, which causes listeriosis in consumers. Among those who contract the disease, 90% are hospitalized with an estimated mortality rate of 20% to 30%.
“Using NovaGARD? NR 100-G, meat manufacturers can both protect consumers and their brand reputation,” said Krishnamani.
High quality with a natural label
NovaGARD? NR 100-G is a synergistic blend of two natural ingredients: nisin A, a naturally occurring antimicrobial that has demonstrated its efficacy for more than 60 years; and rosemary extract, an approved flavor complex believed to have antioxidant and antimicrobial properties on top flavoring attributes.
Together, they are an effective combination against gram-positive bacteria and spores. In poultry applications, for example, the blend has been seen to protect product quality for up to twice as long. Manufacturers can also secure the sensory quality of their products during shelf life.
Krishnamani explains, “This is an opportunity to delay bacteria spoilage and help processed meats keep their appealing taste, texture and color right up to their use-by date.”
NovaGARD? NR 100-G is easy to use without processing alteration. Due to its naturally sourced and processed ingredient composition, it meets consumer needs.
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