Innophos develops new ingredient solution for bacon processing

Impacted by meat shortages and private life-style traits similar to low-carb and keto diets; high-protein, high-fat bacon has been in excessive demand over the previous yr, with bacon costs reaching an all-time excessive, based on Innophos.

Innova Market Insights 2021 Bacon Trends reported keto claims are +165% (Global, CAGR 2016-2020 YTD) as extra customers undertake the weight-reduction plan pattern.

According to IRI, retail gross sales of bacon spiked 29% from mid-March to mid-July in 2020 (vs. the identical time interval in 2019). 

Consumer demand, notes Innova Market Insights, is predicted to proceed as extra customers view bacon as a permissible indulgence.

As an alternative choice to STPP (sodium tripolyphosphate) – a preservative used within the packaged meat business for improved water-holding capability and to assist meat maintain its form when cooked –  Optibalance 200 is a phosphate mix of triphosphoric acid, polyphosphoric acids, diphosphoric acid, and metaphosphoric acid.

The ingredient permits bacon processors and producers to make use of as much as 8% much less Optibalance in comparison with STPP for a similar resolution, mentioned Songwei Wu, employees scientist, Innophos, Inc. 

“Optibalance 200 is an effective way for processors to cut back ingredient prices whereas rushing up processing time and enhancing throughput of pork-brined bacon and different meat merchandise. We can improve the dissolving fee of the pork brine, which additionally means much less gear downtime to scrub clogged injection gear and improved security,”​ mentioned Wu. 

“This revolutionary resolution is a win-win for each meals processors and customers alike,”​ mentioned Wu, who famous the profit to customers is a bacon product with extra strong taste, enhanced look, and prolonged shelf life.

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