Givaudan has unveiled NaNino+, a patent-pending combination of plant-based ingredients and natural flavorings that can replace nitrite in processed meat. Designed with natural ingredients, it provides a lasting multi-sensorial food experience with a good taste, color and freshness.
With the increased scrutiny around nitrites and growing consumer demand for healthier alternatives, processed meat manufacturers are looking for clean label solutions to naturally avoid nitrites.
“Because nitrites provide multiple benefits, replacing them is no easy task. Alternative solutions must provide the same level of performance without the associated risks,” explains
Guillaume Gaborit, global product manager for Sense Preservation at Givaudan.
Gaborit believes this is what sets NaNino+ apart: it’s an integrated solution that ensures freshness throughout shelf life and delivers a cured-like multi-sensory experience in terms of taste and color.
“This compelling combination provides high performance in the application itself and may allow for a ‘nitrite-free’ claim,” he notes.
Expanding natural preservation reach
NaNino+TM is the latest addition to Givaudan’s Sense Preservation portfolio of natural shelf life solutions and complements its existing clean label curing alternatives.
Available initially in Europe for emulsified cooked sausages, expansion to other applications, such as cooked ham and bacon, will follow, says the company.
As regulations vary significantly from market to market, Givaudan can support customers by tailor-fitting NaNino+ and other natural shelf life solutions to local regulations and consumer preferences.
“The launch of NaNino+ at IFFA is well-timed as many European regulators are questioning the use of nitrites in processed meat. NaNino+ offers manufacturers the recognizable, clean labeling consumers expect,” adds Aurélie d’Espalungue, Givaudan’s regional product manager for Functional Ingredients, Europe.
Nitrites in the spotlight
Clean label alternatives to nitrites remain in high demand as high-nitrate diets are linked to a higher risk of colorectal cancers.
Resveratrol taken from Japanese knotweed was previously spotlighted in research to potentially replace the nitrite preservative in cured meats.
Also, France recently approved a new bill with targets to gradually cut down the use of nitrites in cured meats. The nation’s parliament has ordered a review of the potential health risks presented by these additives, which is to be completed by the French national health agency ANSES before the end of June.
Last month, Dutch food engineers at Vaess introduced VascoPrime, a “primer” for plant-based sausages from slipping out of their casings. In addition, the company also leveraged biotechnology to develop a “smart brine” solution for nitrite-free processed meat, such as bacon.
Edited by Elizabeth Green
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