Corbion will showcase its new
antioxidant brand, and a range of freshness and safety solutions that give meat
and poultry producers latitude to align business needs and consumer demands.
State-of-the-art meat and poultry
preservation solutions, from Corbion, are keeping pace to meet the myriad
challenges that producers face in today’s global meat and poultry industry.
Corbion will share sample food applications showcasing these solutions with
attendees at the upcoming International Production & Processing Expo, which
runs Tuesday, Jan. 25 through Thursday, Jan. 27 in Atlanta. Preservation and
application experts will be on hand in the redesigned Corbion booth (BC9833)
located in the event’s new food safety plaza, where visitors can sample these
solutions, with some featuring antioxidant ingredients under the company’s new
Origin™ brand.
“For some time now, the industry has
depended on ingredient solutions that deliver on many important product
attributes, but compromised on others,” said Rob Ames, Director of Business
Development—Meat at Corbion. “Today we’re reaching a new level of
sophistication in terms of our understanding and the tools and options
available to us. That means fewer compromises and better performance for our
customers.”
Corbion antioxidants, including
those under the new Origin brand, give producers consumer-friendly, plant
extract solutions that effectively slow oxidation processes, which degrade
important sensory indicators of freshness, including color, aroma and taste.
These ingredients may be applied at higher usages without causing negative
sensory impacts.
Business, sales and technical
experts from the Corbion team will be available to discuss a wide range of
solutions to processing, product development and microbial challenges. Guests
will also be invited to:
“The capabilities we have now allow
us to simultaneously accomplish a greater number of goals that benefit
processors, consumers or both,” Mr. Ames said. “We’re looking forward to
exploring how we can keep our guests’ and customers’ products fresh longer,
keep consumers safe and happy, and reduce waste, all of which help make meat
and poultry a more profitable, sustainable business to be in.”
|Source: Online/KSU
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