Seeking natural solutions with antioxidation and/or preservation activity for meat products (cooked, fresh and dry) and meat alternatives (vegan meat)

Current trend in meat markets is to reduce, and if it’s possible, eliminate, additives with E number from the ingredients lists. This can put in compromise shelf life of finished products if solutions are not well validated.

Lots of E number alternatives are available, but most of them have no scientific knowledge behind or this knowledge is not shared. That issue makes that no proper developments can be done, and we cannot support customers on their clean label projects.

Moreover, some of them are not regulatory compliant or the given information is not enough to validate in front of regulatory authorities

In that context, to provide natural solutions with a strong scientific base and regulatory compliant for preservation and oxidation is of big interest for the food industry, and, in particular, for the meat sector.

Must Haves

• Antioxidant activity, colour and/or
• Antioxidant activity, fat and/or
• Preservative activity, shelf life extender and/or
• Preservative activity, active against pathogenic bacteria, mainly Listeria, Salmonella and/or Clostridium and/or
• Regulatory compliant in Europe
• Robust scientific data
• Analytical values
• Shelf-life studies

Nice to Have

• Tests done in meat applications
• Powder state
• No allergens
• Low application dosage

Technology Readiness Level sought (TRL)

We are open to any solution, despite its commercialization status, as far as robust scientific data is provided that shows the benefits of the offered solution. Ideally, it should be as much close to the market as possible, either as part of the commercial portfolio or at latest development stages in startups and technological based companies. Being said that, we will also study solutions that are at the very early stage in academics, universities and research labs. In that cases we can be interested in partnering with them to bring the solution to the market

Possible solution areas

• Vegetable extracts
• Biofermentation derivatives
• Other new raw materials (algae, fungus, …)
• Starters

Discarded solutions

• Rosemary extracts free E number.
• Flavourings without a recognisable flavour.
• Raw materials coming from selective extraction of certain components.

Legal Requirements

• EU regulation compliance

Cost Requirements

• No limitations at this step