Processing
New salt reduction solution for meat 14 Jan 2010
Galactic, based in Belgium, has developed a new solution, called Promeat Plus, which can be used in both cured and non-cured meat products.
The UK Food Safety Authority has set a voluntary target of salt in all kinds of sausages of 1.5g per 100g. Galactic says in Frankfurter sausages, it can enable the reduction of salt by as much as 40 per cent. The company states Promeat Plus, which is produced from the natural fermentation of sugar, not only focuses on the flavour implications, but also texture, colour and shelf-life too.
The new salt reduction solution is currently available in Scandivinia, Benelux and France; with more countries expected to be added in the near future.
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