Corbion has pioneered a new antimicrobial that inhibits mold growth, provides pathogen protection and increases the shelf-life of meat – and the solution is based on ingredients like vinegar, ferment blends, citrus flour and natural flavor. 

In a move the company claims is a first for the meat industry, Corbion is launching its new solution geared towards helping manufacturers keep pace with meat snacking trends. 

Verdad Opti Powder XM10 gives manufacturers an effective, clean label way to inhibit mold in higher-moisture meat snacks and the clean label antimicrobial rivals potassium sorbate for mold inhibition, even in applications most vulnerable to mold.  

With consumer demand for meat snacks continuing to gather pace, marketers are introducing an increasing array of varieties and formats, including softer, high-moisture products. 

But those high-moisture meat snacks and pet treats are more susceptible to mold spoilage and also helps to control the Staphylococcus aureus outgrowth, and the traditional solution for dealing with that challenge – potassium sorbate – is turning off a growing number of label-conscious consumers. 

That’s wher the new Corbion solution comes in, says Tom Rourke, Ph.D., Director Business Development at Corbion.

“The ability of Verdad Opti Powder XM10 to provide outstanding control of pathogens and spoilage organisms is a critical competitive asset for processors,” he says. 

“But in applications wher mold control is a particular challenge, thats wher it really stands out as something uniquely powerful. Being able to tackle the mold spoilage challenge without alienating consumers looking for a clean ingredient label just hasnt been possible before now. We believe this product can really impact sales for our customers.”
 
The companys Verdad range of solutions is based on ingredients such as vinegars, ferment blends, citrus flour and natural flavor, which also offers a more consumer-friendly ingredient labeling while extending shelf life, improving yield and enhancing safety without sacrificing quality, says Corbion.