Danisco has introduced a series of solutions to add extra value to processed meat products.

With many consumers now targeting products that give more value for money, GRINDSTED Meatline Stabiliser Systems give cooked, emulsified, ground and restructured meats a satisfying flavour and texture and good sliceability, according to Danisco.

Manufacturers can reduce raw material costs by using GRINDSTED Meatline to improve yield and minimise cooking loss. Using the stabiliser systems, meat trimmings can become high-value whole muscle medallions, and ground meat can be turned into juicy burgers or nuggets.

''Meat is probably the most expensive raw material used in food. GRINDSTED Meatline compensates for texture when cheaper raw materials are used,'' says Jesper Kampp, meat group manager.

Danisco also offers GUARDIAN Rosemary and Green Tea Extracts to help extend shelf-life extension, as natural antimicrobials are an additional useful option on relevant markets.

Danisco points to TEXEL NatuRed, a range of meat cultures that serve as a natural alternative to nitrite salts in cured cooked meats and sausages.

Kampp said TEXEL NatuRed help manufacturers produce cured meats with the colour, flavour and shelf life traditionally obtained with nitrite salts.