verdad® avanta™ y100 - Global Food Forums, Inc.

verdad® avanta™ y100 - Global Food Forums, Inc.

VERDAD® AVANTA™
Clean Label Conference Technology Snapshot
TOM ROURKE, PH.D.
Verdad® Avanta™ Product Overview
What is Verdad® Avanta™
Natural, multifunctional ingredient solutions delivering beyond food safety and shelf life to provide additional functionality.
Available products:
 Verdad® Avanta™ Y100
 Verdad® Avanta™ F100
 Verdad® Avanta™ C100
2
© 4/12/2016
Application Overview
Meat processors looking to formulate to natural/clean label products, including:
• Ready‐to‐eat meats (deli meats, hot dogs, bologna)
• Fresh Sausage, ground turkey and chicken
• Natural cured ready‐
to‐eat meats and fresh sausages
Value to Customer
• Yield enhancement
• Purge control
• Firmer texture
• Color stability
• Rancidity control
• Versatility, can be used in a variety of applications
• Ability to appeal to consumers looking for simplified labels
• Powder formulation
VERDAD® AVANTA™ Y100
TOM ROURKE, PH.D.
Verdad® Avanta™ Y100 (Y for Yield)
 Vinegar and citrus flour: for natural & clean label RTE meats.
Main Benefits: •
Cook yield enhancement: 3‐9% depending on application
•
Listeria control: 120 days plus
•
Shelf life extension: •
Improved Texture / Sliceability
•
Purge reduction:
•
Natural labeling: Vinegar, Citrus Flour(dried orange pulp)
Other Benefits:
• Convenience: Powder, ease in formulation
• Optimized use levels: backed by research
• No flavor impact
• Unique Patent Pending formula
©
Verdad® Avanta™ Y100
Key Product Applications
Natural and Clean Label Ready to Eat (RTE) meat products:
• Deli Meats: Turkey, Ham, Roast Beef
• Hot Dogs
• Turkey & Beef Breakfast Strips (Bacon)
• Cooked Sausage
• Bologna
©
Verdad® Avanta™ Y100
Use levels & labeling
Applications Verdad® Avanta™ Y100
Recommended use level
Cured RTE
0.9‐1.2%
Uncured RTE
1.2‐1.5%
Suggested labeling:
•
Vinegar, citrus flour (or dried orange pulp)
o Citrus flour: FSIS approved (7120.1)‐‐‐‐classified as a binder.
 Binder classification: Red meats—must name binder, such as “Roast Beef, water and binder product (or citrus flour product).  Poultry products and hams not effected.
o Vinegar approved in 9CFR.
©
Product Testing: Verdad® Avanta™ Y100
7
© 4/12/2016
Verdad® Avanta™ Y100
Cook yield: natural turkey ‐‐‐3.7% yield increase Turkey Formula (33% pump)
Water
22.4%
Salt
1.7%
Cane sugar
0.7%
Verdad®
Y100
Avanta™
1.2%
*Water adjusted for PO4 and Y100 addition
92
90.7
91
90.2
90
88
86
6.2
6.24
89
87
6.24
87
pH
75.2%
Cook yield %
Turkey
6.14
6.16
6.12
6.12
85
6.08
No Phosphate 0.4% Phosphate 1.2% Avanta™ Y100
Corbion Innovation Center, 2015
©
Verdad® Avanta™ Y100
Cook yield: natural ham‐‐‐ 9.9% yield increase‐‐‐1.4% better than carrageenan
Pork
83.3%
Water
12.7%
*carrageenan & Y100 addition adjusted with 2.0%
water
Sea Salt
Turbinado sugar
1.0%
Celery juice powder
0.58%
Cherry powder
0.42%
Cook yield %
Ham formula (20% pump)
92
90
88
86
84
82
80
78
76
74
89.9 88.6 86.1 80.0 Control
0.2%
Carrageenan
0.9% Verdad® 1.2% Verdad® Avanta™ Y100 Avanta™ Y100
PHD Technologies, 2015
©
Verdad® Avanta™ Y100
Cook yield: natural ham‐ fibrous casing‐‐‐ 9.4%yield increase
86
Ham formula (20% pump)
80.0%
Water
15.3%
Sea Salt
2.0%
Cane sugar
1.0%
Celery juice powder
0.33%
Acerola powder
0.15%
Verdad Avanta
Y100
84
82
Cook yield %
Ham muscles
84.2
80
78
76
1.2%
74.8
74
72
70
Control
1.2% Verdad® Avanta™ Y100
Corbion Innovation Center, 2015
©
Verdad® Avanta™ Y100
Listeria inhibition: uncured turkey breast
Listeria monocytogenes growth in uncured oven roasted turkey breast. Log cfu/gram
10
9
Control
8
1.2 % Verdad Avanta Y100
7
1.5 % Verdad Avanta Y100
6
5
4
3
2
1
0
20
40
60
80
100
Days at 4 °C/39.2 °F
©
120
140
Key Takeaways
Verdad® Avanta ™ Y100
Listeria Control 90 – 120 days
• Optimized vinegar and citrus flour concentrations controlled Listeria for 90 – 120 days depending on application Enhanced Cook Yield
• Verdad Avanta Y100 has demonstrated 3‐9% increase in cook yield ready‐to‐eat meat and poultry products. Reduces purge. Optimizes meat pH.
Sensory Attributes
• Firms product texture, improves sliceability.
Natural Labeling
• Verdad Avanta Y100 is USDA approved as natural and labeled as Vinegar, Citrus Flour (dried orange pulp). Unique patent pending formula.
12
© 4/12/2016
VERDAD® AVANTA™ F100
TOM ROURKE, PH.D.
Verdad® Avanta™ F100: (F for Freshness)
Total Freshness for fresh ground meats!  Vinegar powder and jasmine tea extract (or natural flavor)
Main Benefits: •
Color stability: ~2 days longer refrigerated
•
Flavor stability: Oxidation control
•
Shelf life enhanced: ~7‐10 days
•
Natural labeling: Vinegar, Natural Flavor (Jasmine Tea Extract)
Other Benefits:
•
Convenience: Powder, less handling, ease in formulation
•
Optimized use levels: backed by research
•
Improved water binding
©
Why Jasmine Tea Extract?
 Tea extract (mainly green, can be white, black and oolong) blended with Jasmine flower extract.
Why Jasmine Tea?
• Effective as rosemary at must lower concentrations.
• Low flavor impact
• Unique offering
• Cost effective
©
Verdad® Avanta™ F100 Key applications
• Fresh breakfast sausage: with frozen storage period (1‐6 months).
• Fresh breakfast sausage: with long refrigerated shelf‐life.
• Ground turkey and chicken: stabilize color and increase shelf life.
• Chicken sausage: (Salmonella inhibition)
©
Verdad® Avanta™ F100 Use level & labeling
Applications:
Verdad® Avanta™ F100
Recommended
use level in finished product
Fresh Sausage/Ground Meats
0.7% ; range 0.7‐1.0%
Labeling:
•
Vinegar, natural flavor (or jasmine tea extract).
• Vinegar approved in 9CFR424.22. • Jasmine and Tea extracts: GRAS approved 21CFR182.20 as natural flavor or spice. FSIS approved for use in meat and poultry products.
©
Product Testing: Verdad® Avanta™ F100
18
© 4/12/2016
Color stability Pork Breakfast Sausage
6 days refrigerated storage
Control
©
Verdad® Avanta™ F100
Ingredient
Pork Shoulder 72% lean
Salt
Black Pepper
Ground Sage
Sugar
Water
Verdad® Avanta™ F100
Level
93.60%
1.60%
0.30%
0.30%
1.20%
2.27%
0.73%
Verdad® Avanta™ F100
Cooked Turkey Breast (20% inject): TBARS
TBA values for turkey breast stored at 39F
1.400
%
Water
79.15
Salt
10.20
Turbinado Sugar
4.20
Carrageenan
1.65
Avanta F100 vinegar
component
4.20
Turkey Broth
0.60
Rosemary or Jasmine Tea
Total
1.200
1.000
0.800
0.600
0.400
0.200
0.000
Day 0
Control
©
Brine Formulation
Day 30
Day 60
500 ppm Rosemary
Day 70
Day 80
250 ppm Jasmine Tea Extract
100.00
Ingredient
Pork Shoulder 72% lean
Salt
Black Pepper
Ground Sage
Sugar
Water
Verdad® Avanta™ F100
Verdad® Avanta™ F100
Aerobic Plate Counts: pork sausage
Aerobic Plate Counts
Level
93.60%
1.60%
0.30%
0.30%
1.20%
2.27%
0.73%
9
8
7
Log cfu/g
6
5
Control
4
Verdad® Avanta™ F100
3
2
1
0
0
2
4
6
8
10
12
14
16
Days 4.0°C/39.2°F
‐ Control samples: >7 log cfu/g in 6 days
‐ Verdad® Avanta™ F100 controlled APC growth through 15 day duration of study..
©
Verdad® Avanta™ F100
Salmonella: Fresh chicken sausage (dark meat w/ skin)
Salmonella spp. Counts in Fresh Chicken Stored at 15.4°C/59.72°F 9
8
(Log CFU/g)
7
6
5
Control
4
Verdad® Avanta™ F100 (0.70%)
3
Verdad® Avanta™ F100 (1.00%)
2
1
0
0
2
4
6
8
10
12
14
Days 15.4°C/59.72°F
 Control: 6 log growth in 13 days. Avanta™ F100: ‐0.5 log in 13 days.
©
Key Takeaways
Verdad® Avanta ™ F100
Color Stability
• Verdad Avanta F100 optimizes meat pH, color extension and oxidation. 2‐3 days longer color
Microbial Shelf life
• Verdad Avanta F100 demonstrated strong inhibitory effect against Salmonella spp. and controlled APC growth
Shelf life extension
• Extends refrigerated or frozen shelf life of fresh sausage and ground meats.
Natural Labeling
• Verdad Avanta F100 is USDA approved as natural and labeled as Vinegar, Jasmine Tea Extract (or natural flavor)
23
© 4/12/2016
VERDAD® AVANTA™
C100 TOM ROURKE, PH.D.
Verdad® Avanta™ C100 (C for Cure‐natural)
 Vinegar and celery powder: for natural cured RTE meats and fresh sausages.
Main Benefits: Natural cure with enhanced Listeria control and shelf life
•
Listeria control: 90‐120 days •
Increased shelf life
•
Optimized nitrite and vinegar concentrations
•
Natural labeling: Vinegar, Celery powder
Other Benefits:
• Convenience: Powder, ease in formulation
• Cook yield improvement: hydroscopic powder
• Purge control: cooked and fresh products.
• No flavor impact
©
Product Testing: Verdad® Avanta™ C100
26
© 4/12/2016
Verdad® Avanta™ C100
Listeria inhibition: natural ham, 25% extension
 105 days Lm control.
Ingredient
10
9
8
Log cfu/gram
7
% final
product
Ham muscles
Water
Sea salt
Turbinado sugar
80.00
Avanta™ C100
or Celery Powder
1.13
0.33
2.00
0.70
6
5
Control‐no cure
4
0.33% Celery Powder
3
1.13% Avanta™ C100 2
1
0
20
40
60
Day
©
80
100
Verdad® Avanta™ C100
Cook yield: natural ham, 25% extension
Ingredient
Natural ham cook yield
92.0
6.30
Cook Yield, %
pH
88.0
6.20
6.17
6.16
86.0
6.15
84.0
6.10
90.9
82.0
86.6
88.0
6.05
80.0
6.00
Control‐no cure
©
Ham muscles
Water
Sea salt
Turbinado sugar
80.00
Avanta™ C100
or Celery Powder
1.13
0.33
2.00
0.70
6.25
6.22
0.33% Celery Powder
1.13% Avanta™ C100
pH
Cook Yield, %
90.0
% final
product
Verdad® Avanta™ C100
Meat color: natural ham, 25% extension
Control‐no cure
©
0.33% Celery Powder
1.13% Avanta™ C100
Key Takeaways
Verdad® Avanta ™ C100
Listeria Control 90 – 120 days
• Optimized nitrite and vinegar concentrations controlled Listeria for 90 – 120 days depending on application Enhanced Cook Yield
• Verdad Avanta C100 demonstrated over 6% increase in cook yield on natural cured turkey, natural beef and pork hotdogs and natural cured ham Shelf life extension
Natural Labeling
• Verdad Avanta C100 is USDA approved as natural and labeled as Vinegar, Celery Powder (or natural flavor)
30
© 4/12/2016