PRESENTATION CARTAGENA - Visdecol · salt, vinegar, lemon juice concentrate, fermented sugar,...

PRESENTATIONCARTAGENA

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Which of the breads below is healthier ?

Fortified wheat flourWaterSugarYeast Vegetable fatRefined saltEmulsifier (monoglycerides) Emulsifier (DATEM) Preservative (calcium propionate) Fumaric Acid Ascorbic Acid ADA

INGREDIENTS

Fortified wheat flour Wheat fiber Organic yeastSugar Soybean oil SaltQuinoa Vinegar

Pane 2Pane 1

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Which of the breads below is healthier ?

INGREDIENTS

Fortified wheat flour Wheat fiber Organic yeastSugar Soybean oil SaltQuinoa Vinegar

Pane 1

Why consumers probably would choose for this bread ?

Recognizable ingredients !

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Sorbates, benzoates, acetates

Phosphates, Nitrite, Ascorbic Acid

What are the ingredient’s strategies to cleaner the label?

PRESENTATION FOR TODAY

© 9/26/20196

Trends

©7 9/26/2019

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MONDELEZ

Through social media, with the use of the #myoreocreation, Oreo let fans decide which new flavor would enter the market.

CONSUMER ENGAGEMENT

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PRINGLES

Pringles created an edible flavourcloud in London

EXPERIENCE

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Clean label 2.0

© 9/27/201911

TRANSPARENCY

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Brands join forces to

reinvent disposable

cups used in their

stores

STARBUCKS & MCDONALDS

TRANSPARENCY

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TRANSPARENCY

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Innovation ?

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“Comida Algorítmica”

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Giuseppe

Un algoritmo que usa inteligencia artificial para crear

comida elaborada a partir de plantas que reemplazan

alimentos con base animal.

©17

https://vimeo.com/170178023

© 9/27/201918

Cleaning the label

© 9/26/201919

How to cleaner the label ?

Beef Water Sea saltSugar Condiments

Hot Dog

Potassium SorbateSodium BenzoateOther preservativesPhosphatesSodium NitriteAscorbic Acid

INGREDIENTS

© 9/26/201920


Hot Dog

Potassium SorbateSodium BenzoateOther preservatives

INGREDIENTS

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Corbion Solution in Vinegars

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pH Sabor

Acetic Acid Acetate

Natural Preservation

H+

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Technology

pH Vinegar

Powder Vinegar

Buffered Vinegar

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• Highly concentrated ● Fresh/Cooked meats ● no sodium

Verdad® N9

• Less concentrated● fresh/cooked meats ● low sodium

Verdad® N5

• Powdered Vinegar ● 24% sodium

Verdad® Powder N6

Corbion Vinegars

© 9/26/201925

Shelf life extension of chicken sausageLactic Acid Bacteria - Verdad Powder N6Verdad Powder N6 extended shelf life of cooked uncured emulsified chicken sausage with 150%.

Corbion Innovation Center MPI-16031

© 9/26/201926

Food safety control of chicken sausageListeria monocytogenes - Verdad powder N6Verdad Powder N6 inhibited Listeria monocytogenes in cooked uncured emulsified chicken sausages.


© 9/26/201927

Shelf life extension of fresh chicken sausageLactic Acid Bacteria - Verdad N9Verdad N9 controlled lactic acid bacteria in fresh chicken sausages.


© 9/26/201928

Food safety control of cooked natural cured pork hamListeria monoctogenes - Verdad N9Verdad N9 inhibited Listeria in all natural ham.


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Corbion Solution in Ferments

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Substrato

Fermented Sugar

Purify

Fermentation Process

© 9/26/201931

Fermented Sugar

Single functionality

Multi functional

Chemical Defined

LacticCitric

XanthanVinegar

Yeast ExtractNisin

Chemical Non-Defined

The technology of fermentation control allows to create multi functional ingredients

© 9/26/201932

Technology of fermented products for natural preservation

FERMENTED SUGAR

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• Cultured sugar ● No sodium

Verdad® N10

• Cultured sugar ● Mold Inhibition

Verdad® F95

Corbion Ferments

© 9/26/201934

Shelf life extension of cooked cured sausageLactobacillus sakeiExtended shelf life of chicken sausage with more than 75%.


© 9/26/201935

Shelf life extension of cooked cured hamTotal Plate Count Extended shelf life of cooked cured ham with 50%.


© 9/27/201936

VERDAD® F95 – Frozen Pizza

• Yeast and molds in pizza

Penicillium sp. Aspergillus sp.

• Application VERDAD F95 in pizzas

Massa +0,3% b.f

Topping + 1,5% aspersion

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• Cultured sugar ● Vinegar● No sodium

Verdad® N4

Corbion Vinegars + Ferments

© 9/26/201938

Shelf life extension of low sodium beef burgersTotal Plate Count - Verdad N4Verdad N4 extended shelf life of low sodium beef burgers with 33%.


© 9/26/201939

Food safety control in frankfurtersListeria monocytogenes - Verdad N4Verdad N4 had a strong inhibitory effect on Listeria monocytogenes in frankfurters


© Nielsen Fresh Facts 201640 9/26/2019

Perdue Short Cuts Buffalo Style Carved Chicken Breast

Description: Buffalo style carved skinless chicken breast with rib meat, in a

resealable plastic packet.

Ingredients: Boneless, skinless chicken breast with rib meat, water, contains 2% or less of lemon juice concentrate, soy

protein concentrate, vinegar, maltodextrin, salt, hot sauce (cayenne red peppers, garlic powder, citric acid, dehydrated bell pepper, yeast extract, xanthan gum, extractives of paprika,

dextrose, natural flavors, gum arabic, modified cornstarch.

Boars Head Simplicity Naturally Smoked All Natural

Uncured Bacon

Description: Naturally smoked all natural uncured bacon slices in a plastic tray.

Ingredients: Pork, water, sea salt, vinegar, lemon juice concentrate, fermented sugar, celery juice solids.

Jimmy Dean 14 Original Fresh Pork Sausage Links

Description: Fourteen pieces of original fresh pork sausage

links in a plastic tray.

Ingredients: Pork, water, corn syrup, contains 2% or less:

sodium lactate, salt, vinegarpowder, sugar, spice,

monosodium glutamate, natural flavor, BHA, BHT, citric acid, beef collagen

casing.

Meat Launches – Vinegar

© 9/26/201941


Beef Water Sea saltSugar SpicesVinegarFermented Sugar

Hot Dog

Potassium SorbateSodium BenzoateOther preservativesPhosphatesSodium NitriteBHA/BHTAscorbic Acid

INGREDIENTS

© 9/26/201942


Hot Dog

Phosphates

INGREDIENTS

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Phosphate Alternative

Texture

Phosphate Alternative

pH / Ionic Strength

Water binding

Flavor

Remove Phosphate

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• Vinegar and citrus flour

Verdad® Avanta™ Y100

Corbion Solutions

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Verdad Avanta™ Y100

pH

Pó

Tamponado

Citrus FlourVinegar

+

© 9/27/201946

Food safety control of chicken sausageListeria monocytogenes - Verdad Avanta Y100Verdad Powder Y100 inhibited Listeria monocytogenes in cooked uncured emulsified chicken sausages.


© 9/27/201947

Cook yield in natural cured turkeyVerdad Avanta Y100Verdad Avanta Y100 increased cook yield with 3.7%.


© 9/26/201948


Beef Water Sea saltSugar SpicesVinegarFermented SugarCitrus Flour

Hot Dog


INGREDIENTS

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• Natural cure, shelf life, pathogen control, yield enhancement,

• use level 1.05-1.4%- 75-100 ppm sodium nitrite

Verdad® Avanta® C100

• Natural cure, shelf life, pathogen control, yield enhancement


Verdad® Avanta® C110

• Natural cure, high quality, cost effective


Verdad® Avanta® CS30

• Natural cure, high quality, cost effective


Verdad® Avanta® CS22.5

Verdad® Avanta® Celery Solutions

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Verdad® Avanta™ C100Meat color: natural beef and pork hot dogs

Control-no cure 1.13% Avanta™ C1000.33% Celery Powder

Day 80, 4°C

Labeling- vinegar, cultured celeryNatural occurring sodium nitrite, natural cure

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Verdad® CS30 Celery PowderMeat color: natural ham, 25% extension

Control-no cure Sodium Nitrite(75 ppm)

0.25% Verdad® CS30(75 ppm NaNO2)

© 9/26/201955


Beef Water Sea saltSugar SpicesVinegarFermented Sugar Citric FlourStarchesFermented Celery

Hot Dog


INGREDIENTS

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With our Verdad AVanta F250, we can help you achieve shelf life extension of your fresh meat products.

More than 100% shelf life extension of fresh beef burgersTotal Plate Count – Verdad Avanta F250


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With our Verdad Avanta F250 we can help you achieve color stability during shelf life of your fresh beef burgers.

Enhanced color stability in fresh beef burgersVerdad® Avanta™ F250

Control

0.4% Verdad Avanta F250

Day 0 4 10 12 14


With Verdad Avanta F250 we can help you:✓ achieve shelf life extension, while✓ enhancing color retention✓ and keeping sensory good✓ with simple and clear ingredients (vinegar

and fruit extract)

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Beef Water Sea saltSugar SpicesVinegarFermented Sugar Citric FlourStarchesFermented CeleryFruit Extract

Hot Dog


INGREDIENTS

© 9/26/201961


Beef Water Sea saltSugar SpicesVinegarFermented Sugar /Natural FlavorCitric FlourStarchesFermented CeleryFruit Extract

Hot Dog

INGREDIENTS

© 9/26/201963

Sodium reduction in cooked cured sausagePuraQ Arome NA4

PuraQ Arome NA4 enhanced saltiness in low sodium cooked cured sausage.


© 9/26/201964

Sodium reduction in frankfurtersImprove flavor properties - PuraQ Arome NA4

PuraQ Arome NA4 enhanced overall sensory profile.


© 9/26/201965

Texture of frankfurtersPuraQ Arome NA4

PuraQ Arome NA4 enhanced firmness on first bite and on cutting and slows down the breakdown.


© 9/26/201966

Cook yield and purge in cooked cured hamPuraQ Arome NA4

PuraQ Arome NA4 improved cook yield and decreased purge with increasing concentration, which results in improved consumer liking and bottom line cost benefits.


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Key TakeawaysPuraQ Arome® NA4

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• Improves overall taste, longer perception of taste and spices

Sensory improvement

• Improves and extends salt perception

Sodium reduction

• Extends shelf life with 80% max

Shelf life extension

• Approved as natural. Labeled --- Natural flavor

Natural Labeling

© 9/27/201968


Beef Water Sea saltSugar SpicesVinegarFermented Sugar /Natural FlavorCitric FlourStarchesFermented CeleryFruit Extract

Hot Dog

INGREDIENTS

280mg

PRESENTATION CARTAGENA - Visdecol · salt, vinegar, lemon juice concentrate, fermented sugar,...

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