While cost effectiveness is a continuous requirement to stay competitive in the meat industry, the need for a cleaner label is a growing trend. Consumers are very conscious of what they buy and what they eat.
The growth in demand for so-called “free from” foods is significant and driven by a number of factors. Consumers are increasingly aware of the impact of food on health and of food-related allergies and intolerances. Hence they are more likely to read food labels and demand ingredient labels free from allergens, such as soy, egg or milk-derived ingredients. Many of the above-mentioned additives and ingredients are currently widely used in the meat industry. They help to maintain and improve water binding, texture and stability and they have proven to perform well in a wide range of meat applications for many years.