The Better Meat Co.’s Post

Another milestone! We are pleased to announce the FDA approval for Calza Clemente dairy ingredients in the United States. This significant milestone allows Capital Ingredients Corp. - part of Caremoli Group to introduce Calza Clemente's innovative and high-quality dairy ingredients to the American market, meeting the growing demand for premium dairy products. Calza Clemente, a family business with over 90 years of expertise, is a true pioneer in the dairy industry. Their specialized team of dairy technicians has harnessed their experience to deliver unparalleled solutions. The receipt of the FDA approval number signifies the exceptional quality and safety of Calza Clemente dairy products, marking a pivotal moment for both Capital Ingredients and Calza Clemente. With this approval in place, we are now poised to offer dairy industries in the USA access to a diverse range of dairy ingredients, including dairy enzymes and coagulants, starter cultures, texturizing solutions renowned for their superior performance, reliability, and consistency. Capital Ingredients Corp - part of Caremoli Group, is at the forefront of distributing food ingredients and tailored blend solutions for the global food industry. Serving clients throughout the United States, our primary office is located in Doral, Florida, complemented by four strategically positioned warehouses across the country. For business inquiries and product details, please visit. https://lnkd.in/dTBMUEYQ #dairyindustry #dairyingredients #americandairyindustry #dairyproducts #capitalingredients #calzaclemente #analoguecheese #dairyingredientsamerica #analogueformulation #dairyalternatives #probiotics #enzymes #dairycultures

Introducing Rovitaris G 300: a clean label binding system based on gluten suitable for textured vegetable protein meat alternatives Methylcellulose-Free Binding System: Free from methylcellulose, Rovitaris G 300 offers a cleaner label, making it an ideal choice for health-conscious consumers looking for more natural ingredients. Authentic Bite and Texture: This innovative binding system delivers an authentic, meat-like bite and texture Hot and Cold Stability: Rovitaris G 300 ensures consistent performance and maintains product integrity in hot or cold applications Easy to Process: Designed for efficiency, Rovitaris G 300 simplifies the production process, reducing preparation time and ensuring a smooth, hassle-free operation. Lean Ingredient List: With a streamlined, lean ingredient list, this binding system supports clean label initiatives and appeals to consumers seeking transparency and simplicity in their food choices. Versatile Across TVP Applications: Suitable for a wide range of textured vegetable protein applications, Rovitaris G 300 is the go-to solution for developing a variety of delicious and satisfying meat alternative products.   foodexperts.eu@icl-group.com #iclfood #rovitaris #vegan #freefrom

The European Commission has authorized a request from Kemin Industries to use rosemary extract as a functional additive in dog and cat food formulations. The new regulation, Commission Implementing Regulation (EU) 2024/1068, was added to the Official Journal of the European Union on April 15. Read more about the use of rosemary extract as a natural antioxidant in #petfood products: https://ow.ly/nRzx50RC8Iz #petfoodindustry

Very happy to share our latest paper 'Heat Stability of Skim Milk Containing Various Levels of Micellar Calcium Phosphate' with Elaheh Ahmadi and Todor Vasiljevic, PhD from Victoria University which has just been published in International Dairy Journal #milk #dairy #dairyproducts #heating #stability #calcium

🌿 Rosemary Extract for Fresh Plant-Based Meat Alternatives! 🌿   In our latest study, we examined the effect of rosemary extract on the freshness of plant-based burger patties. The result: rosemary extract can effectively help maintain quality and taste over a longer period.   We used cutting-edge technologies, particularly Dynamic Headspace Analysis (DHS) and Gas Chromatography-Olfactometry/Mass Spectrometry (GC-O/MS).   DHS is a non-equilibrium technique that drives more volatiles into the headspace, resulting in improved recovery and extremely low limits of detection. Additionally, the TD Multidesorption Mode in the GERSTEL Maestro software allows stacking multiple thermal desorption injections to increase analyte mass in areas of interest where no peak signal is initially seen.   This study has demonstrated the ability of an SDA methodology to identify key sensory-active compounds responsible for aging and oxidation in plant-based meat alternative patties. The data shows differences in chromatography and sensory perception between the control and rosemary extract-treated patties.   The DHS extraction on a Tenax® TA tube allows for the efficient and optimal concentration of essential sensory-active compounds from the samples. When DHS is equipped with the ODP 4 and MS detectors, off-odor regions can be correlated to the corresponding compounds.   This work proves that the rosemary extract made the plant-based meat alternative patties less susceptible to off-odors, thereby prolonging freshness.   These innovative approaches enhance the flavor and freshness of our plant-based meat alternatives while minimizing oxidative decay.   Download your copy of this study here: https://lnkd.in/e_sxTbVZ   #FoodResearch #PlantBased #Innovation #FoodTechnology #Sustainability #makinglabswork

Behind the best DRY SAUSAGE quality there is a perfect fermentation The fermentation process is a complex succession of biochemical transformations that start from animal enzymes, but the main role is played by the microbiome The first challenge in monitoring or modulating the sausage's microbiome is the control of pathogens, but pathogens represent only a minor fraction of the microbial population in fermented sausages The production process of fermented sausages is usually driven by the #metabolic actions of lactic acid bacteria and coagulase-negative staphylococci Sausages are the perfect environment for the development of filamentous #fungi since the water activity and the salt concentration provide an optimum substrate. Together with filamentous fungi, yeasts are also important members of the sausage mycobiota. Compared with filamentous fungi, yeasts seem to change during processing, although variations depend on meat origin and factory environment The use of an autochthonous microbiome can allow the use of nitrites and nitrates to be reduced So little by little fermented salami will use and protect the salami microbiome to reduce nitrites & nitrates #dry #fermentation #sausage #art #microbiology

What is Sour dough? Wild fermentation involves the activity of several microorganisms which leads to the production of desirable and undesirable products like alcohols, organic acids , esters and so on…. Sour dough is a type of dough that tastes sour due to the high level of acidity produced either intentionally or unintentionally by microorganisms or through the addition of acids. #Foodscience #foodsafety #fermentation #foodmicrobiology

Quote of the Week 📢 When formulating #petfood, experts recommend that processors consider the nutrient composition of each ingredient to ensure formulas are complete and balanced. Premixes can assist with this, ensuring a #petfood provides pets with all the nutrients they need. Hear more from Gary Davenport of ADM and other experts on premixes and their benefits: https://ow.ly/vLnW50TgVbz #petfoodindustry

Learn how protective cultures can survive High-Pressure Processing (#HPP). A new encapsulation system shows potential to integrate functional cultures in HPP-treated foods without compromising viability or activity, expanding HPP application for #probiotic and #fermented foods https://lnkd.in/dXGEFG5m

Full Success with the SOMA SINUS SODIAL® SCN25-D Sinus Pump!   A renowned German meat processing company has now upgraded to the powerful SOMA SCN25-D Sinuspump to optimize the transfer of delicious goulash with boiled potatoes and onions.   Thanks to the innovative technology of the SCN25-D, the entire process is not only more efficient but also more hygienic. Our pump ensures a smooth and gentle transport of the ingredients, preserving the quality and flavor of the goulash perfectly.   Choosing the SOMA Sinus Pump means not only an increase in production capacity for the meat processing company but also a clear commitment to the highest hygiene and quality standards.   Experience the benefits of the SCN25-D SOMA SINUS SODIAL® pump and discover how you can revolutionize your production processes.     #SOMAPumps #SinusPump #FoodProduction #Goulash #Hygiene #Quality #Efficiency #FoodTechnology #Innovation #GermanMeatIndustry #PumpSolutions #Sinuspumpe #ProductionCapacity #HygienicTransport