CJ Food & Nutrition Tech (CJ FNT) has recently announced the launch of TasteNrich Hybind, a solution designed as an alternative to traditional phosphates.
With a focus on natural ingredients, the product aims to meet the growing demand for healthier and clean-label options.
Conventional phosphates have long been employed to enhance texture and moisture retention in processed meats, however concerns over their potential health risks have triggered a need for more natural and efficient alternatives, the company said.
It described TasteNrich Hybind as “able to strike a delicate balance between natural sourcing and uncompromised performance,” highlighting that many existing phosphate replacements can fall short in functionality or taste.
An application scientist from CJ FNT said: “Furthermore, TasteNrich Hybind showed improved performance such as high cooking yield and less purge loss during shelf life”.
“TasteNrich Hybind is a versatile solution that can be applied to various meat types and processing methods.”
According to CJ FNT, the solution will be showcased at the upcoming food technology exhibition IFT FIRST, taking place from 16 to 19 July 2023 in Chicago, Illinois. Visitors will have the opportunity to see how the solution can help to enhance the performance of processed meat products, the company said in a statement announcing the launch.
CJ FNT is part of South Korea-based international company CJ Group, and a business unit of CJ CheilJedang, a global food & bio company. It supplies fermentation-based bio-products for human nutrition and speciality taste solutions at its multinational manufacturing facilities.
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