July 21, 2006

 

Chr. Hansen produces natural cure for meat
 

Press release
 

 

A new natural cure from Chr. Hansen can be used to achieve the characteristic colour and flavour of cured meats. The natural cure offers the same functionality as traditional curing methods, and provides consumers with a natural choice.

 

The market for healthier foods with less preservatives and more natural appearance is growing rapidly. Consumers are increasingly interested in "good for you" foods, with many examining labels for natural ingredients before deciding to make a purchase.

 

Cured meat products can be a challenge to produce with a natural label. Curing, stabilises flavour, establishes the characteristic pink colour of the meat and retards rancidity.

 

Chr. Hansen sells high quality ingredients for the natural and organic market segment, especially different seasonings and vegetable powders as well as bacterial cultures used for curing.

 

Chr. Hansen has now offered a new natural cure for manufacturers to achieve the traditional flavour, colour and stability of cured meats with the use of starter cultures.

 

Since this curing process utilises natural starter cultures, the label declaration becomes consumer friendly.

 

"Processors will find that our natural cure, coupled with the knowledge of our technical experts, can assist them in developing and producing foods that satisfy the consumer's discriminating taste and desire for more natural foods, as well as meet shelf life requirements and production methods," states Eva Stenby, Marketing Manager for Meat Cultures, Chr. Hansen.

 

For more information, please contact:

 

Eva Stenby, Marketing Manager Meat Cultures, Chr. Hansen

Tel: +45-45-74-85-71

E-mail: eva.stenby@dk.chr-hansen.com