Jungbunzlauer offers several new solutions for healthy and safe meat products. One is sub4salt cure: a new, stable and ready-to-use substitute for curing salt. It combines the widely known sub4salt with sodium nitrite to create a healthier choice for the meat industry. sub4salt cure helps meat processors to create cured meat products with up to 35% less sodium without compromising taste, texture and microbiological stability. Jungbunzlauer also offers label-friendly lactates and new lactate/diacetate blends to preserve and reduce sodium in processed meats. Jungbunzlauer sodium gluconate also is a cost-effective stabilizer, permitting up to 60% phosphate reduction in cooked sausages without compromise in bite and taste, the company says.
–Jungbunzlauer, www.jungbunzlauer.com
