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Cherry-based Antioxidants Curing Enhancers Launched for Meat Sector

25 June 2014

FRANCE – Naturex has expanded its portfolio of natural solutions for shelf life extension with a range of new cherry-based antioxidants and curing enhancers for meat & poultry products.

Naturally packed with organic acids that aid food preservation, the acerola cherry-derived ingredients open up new opportunities for natural preservation solutions in the meat & poultry industry.

Acerola Cherry 17 offers natural oxygen-scavenging properties that protect meat pigments from oxidation, which means it can be used in all types of raw and cooked meat products to improve color stability. Acerola Cherry 17 can also be used as a curing accelerator in cured meats.

Naturex has also developed XtraBlend RA, an antioxidant that combines acerola with rosemary extract to create a powerful synergistic blend that protects both color and flavor in meat products. Containing standardized active compounds, this innovative blend demonstrates remarkable efficacy when used in raw meat.

The third ingredient in the new range is Acerola Cherry 36, which contains more naturally occurring vitamin C – 36-38 per cent – than any other acerola powder available on the market. It is also free from carrier compounds.

Naturex unveiled the new range at the IFT Food Expo in New Orleans.

TheMeatSite News Desk

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