Danisco will feature new cultures, stabilizers and natural antioxidants at IFFA 2010 in Frankfurt, Germany, May 8-13, in Hall 4.1, stand number B80.

Cultures for cured meats include Texel NatuRed, which is used in combination with nitrite sales of natural nitrate alternatives to improve the curing process and color development. Texel XT is designed to speed up texture development in salami.


 Danisco will also display Grindsted MeatBinder Stabiliser Systems, designed to improve binding ability and freeze-thaw stability in re-formed meats. A phosphate-free version is available.

Another featured product will be Guardian Green Tea Extract, a “clean-label" extract that protects against oxidation and extends the shelf life of heat-treated meats. “The high content of catechins in our green tea extract maintains the fresh quality of many meat applications for longer with no unpleasant off-flavors,” said Jorgen Sorensen, global business director for natural extracts.