DuPont Nutrition & Biosciences (DuPont) is rolling out a label-friendly 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 new food category adoption in the Codex General Standard for Food Additives.

FoodIngredientsFirst has reached out to DuPont for further comment on the functionalities of this ingredient, which is based on nisin and rosemary extract. It is pegged as easy to use without processing alteration.

A potent blend of synergistic compounds
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, which has been found to have antioxidant and antimicrobial properties of its top flavoring attributes.

Rosemary extract has been found to have antioxidant and antimicrobial properties of its top flavoring attributes.

Rosemary extract has risen in popularity in food safety formulations over the last year and is featured in launches from Kemin and Naturex.

Together, the ingredients are an effective combination against gram-positive bacteria and spores. In poultry applications, for instance, the blend has been seen to protect product quality for up to twice as long.

“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,” says Keshav Krishnamani, regional product manager, DuPont Nutrition & Biosciences.

“The ingredient will provide manufacturers with a higher degree of flexibility in their product formulations and an opportunity to replac chemical preservatives.”

Ensuring food safety in a high risk category
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 percent are hospitalized with an estimated mortality rate of 20 to 30 percent.

According to the World Health Organization, ready-to-eat processed meats are in the high-risk category for contamination with Listeria monocytogenes,

For beef and poultry meat manufacturers in the MEA region, DuPont’s launch is timely. The company highlights research forecasting a CAGR of 8 percent up to 2025. Around 90 percent of meat products sold in the region are estimated to be processed and cooked.

Meanwhile, Innova Market Insights’ Top Trend for 2021 “Transparency Triumphs” emphasizes  the increasing need for transparent brand communications to meet clean label consumer demands.

Natural preservation pipeline
In the natural preservation space, Corbion announced plans to increase its capacity for producing lactic acid in North America by around 40 percent in response to the growing demand for natural shelf life extension solutions. 

3M Food Safety recently unveiled the 3M Petrifilm Plate Reader Advanced to save lab testing time and increase productivity. The automation technology for food safety professionals can rapidly and accurately visualize, count and document microbiological colonies on 3M Petrifilm Plates indicator tests.

Last November, researchers at the Nanyang Technological University in Singapore developed an “e-nose,” which uses AI to indicate the freshness of meat in real-time. 

Among other ingredient launches, Niacet’s fermented vinegar-based Provian Plus offers natural shelf life-extending properties. In addition, it contains added calcium, which interacts with hydrocolloids and proteins in plant-based substitutes to provide a textural firmness.