Kemin Food Technologies – EMEA launches RUBINITETM GC Dry, a Nitrite-alternative

  • Sept. 24, 2022
Kemin Food Technologies – EMEA launches RUBINITETM GC Dry, a Nitrite-alternative

Kemin Industries, a worldwide ingredient company whose products and services aim to sustainably improve the quality of life for 80% of the world’s population every day, has discovered a novel, patent-pending, nitrite-free alternative for use in the initial step of emulsified cooked sausages. Europe, the Middle East, and Africa (EMEA) food manufacturers now have access to RUBINITETM GC Dry, a label-friendly ingredient that provides food safety without sacrificing flavor or color.

RUBINITE GC Dry is an all-in-one solution that ensures product stability with active compounds derived from plant extracts, which also impart a natural pink color. The buffered vinegar of RUBINITE GC Dry offers optimum microbiological protection against dangerous pathogens including Clostridium botulinum and Listeria monocytogenes*.

The most recent invention from Kemin Food Technologies – EMEA aids food manufacturers in responding to customers’ inquiries about the composition of their food, with purchasers citing general health concerns as the primary reason for avoiding chemical-sounding components.

Since the 1990s, nitrites have been the most prevalent component used to cure meat, but their lack of transparency makes it difficult for consumers to comprehend their function in food.

Caroline Ecoffard, Product Platform Manager, Kemin Food Technologies – EMEA, said, “Nitrite is responsible for the pink to red color we like to see in processed meat, but it also serves as an antioxidant and preservative to defend against foodborne infections.” “Over time, though, regulators have examined nitrite as an element more closely. Since the 1970s, the legal limit for nitrite in processed meat has been reduced, and authorities continue to reduce the allowable amount, which supports a negative view of the component and its usage.

According to the 2019 Consumer Survey conducted by Innova Market Insights, two out of three European consumers express a desire to avoid goods containing components that are difficult to comprehend.

Concurrently, consumers and merchants are seeking natural alternatives for transparent and clear labeling. Processed meat and meat products continue to play a significant role in consumer food purchases, with chilled cuts of meat and sausage ranking third and fourth, respectively, among all manufactured food and beverage products. 3 Kemin Food Technologies – EMEA has developed a 100% nitrite-free alternative to nitrite-containing solutions in an attempt to bridge the gap between customers’ purchasing habits and their demand for identifiable, trustworthy ingredients.

Ines Colle, R&D Manager, Kemin Food Technologies – EMEA, said, “Today, the majority of processed cooked items include sodium nitrite, including emulsified cooked sausages, cooked ham, and any other sort of “cold cut.” “By producing a nitrite-free solution, we can provide food producers with the option of removing ascorbate or diacetate from their formulations, therefore cleaning up their product labels. RUBINITE GC Dry may be used alone or in combination; for instance, it can be used with nitrate salts with decreased concentrations. This customisation from Kemin’s Customer Laboratory Services enables us to comply with the final application and national legislation effecting the final product.”

The use of buffered vinegar in RUBINITE GC Dry contributes to Kemin’s growing emphasis on sustainability. Produced at Kemin Food Technologies – EMEA’s new plant in Crema, Italy, buffered vinegar is part of an enhanced supply chain that satisfies the rising demand for food safety solutions among clients.

“We are pleased that our newest ingredient, RUBINITE GC Dry, conforms to Kemin Industries’ integrated vision,” stated Marsha Bro, President, Kemin Food Technologies – EMEA. “One of the greatest obstacles our clients have is a dependable supply chain. With the development of the new Crema production site, we are sustainably simplifying our manufacturing capabilities. Our aim in developing RUBINITE GC Dry was to deliver a solution that assists food makers in all parts of their company, and we think our latest patent-pending product does that.”