New trends in ingredients, additives and casings
Technologically effective additives are used both in the production of traditional meat products and in new types of substitute products. On the consumer side, calorie, fat and table salt substitutes are being discussed and a paradigm shift from “faster, cheaper and more” to higher quality and more conscious eating is becoming apparent.
For many consumers, spices and herbs are the epitome of flavor refinement. When it comes to meat products, the motto when it comes to seasoning and taste is “maintain the tried and tested, explore the new”. Trends are changing faster and faster and with them the preferences for certain flavors. The industry builds on its extensive spice know-how and innovative ideas are converted into salable products as quickly as possible.
The IFFA product area Spices, Ingredients and Casings in Hall 12.1, Photo: Messe Frankfurt / Pietro Sutera
Spice extracts are now welcome alternatives to raw spices in many areas and are presented by various companies. Spice extracts are extracts from spices that contain essential and fatty oils, flavorings and pungent substances in concentrated form. They are used for seasoning and coloring. A wide range of seasoning sauces, pastes and meat marinades based on both oil and emulsion will be presented at IFFA. Pre-seasoned marinated meat from both industrial and artisan production has been established on the market for years.
And the market share of convenience products continues to grow. More and more people are buying ready-made meals, including side dishes, for consumption at home. Many dishes are eaten today as a snack on the spot, while standing or increasingly while walking - snacks are in vogue. In addition to the seasoning, spice companies often also supply the recipe and new ideas. The paradigm shift towards higher quality and more conscious eating on the part of consumers is also reflected in the increasing demand for organically produced spices. The suppliers are reacting and are continuously expanding their range of organic spices.
The appearance of meat products is also an important selling point. Spices and herbs, which are increasingly being used to improve the appearance and season meat products on the outside, help here. For example, water-soluble dyes have been developed for this purpose. In the case of sausage casings, spices and color as well as smoke can be transferred directly to the surface of meat products during the cooking process.
Updates on the use of additives
Additives are added to foods in small amounts to achieve or improve certain properties. They are used to achieve a positive effect on the manufacture, storage, processing or properties of the product. Our current range of foods would be unthinkable without additives. Current developments in meat processing are, for example, injection sheets to improve the texture and increase the yield of cooked ham. Work is also being done on improving the elasticity of boiled sausages and on stabilizing emulsified products. Knowledge of how the individual components work is decisive for the quality of the products. Each individual ingredient has specific properties and affects mouthfeel, texture and consistency. An interesting area is the study of interactions between individual additives, in particular between hydrocolloids, proteins and emulsifiers.
"Clean Labeling" has been a trend in the meat industry for years. This reflects the demands of consumers and retailers for products that are as additive-free as possible. As a result, the supplier industry developed E-number-free and declaration-friendly compounds. The stabilizing effect of these systems is based on functional ingredients that do not have to be declared as additives. In addition to classic products, clean labeling is also up-to-date for grilled spices and sauces. The companies support customers with individual solutions and offer, for example, phosphate-free, soy-free, caseinate-free, lactate-free and milk derivative-free products.
New methods against food fraud
Isotope analysis now makes it possible to determine the geographical origin and authenticity of spices and herbs. This requires databases and authentic reference samples from defined growing areas. For example, adulterations with Sudan dyes in ground chili and paprika can now be unequivocally detected analytically. Foreign plants can be identified by their DNA. Thanks to new analytical methods, food fraud is becoming increasingly difficult.
Advance of meat substitute products
Vegetarian or vegan alternatives to meat products have arrived in mainstream society. Meat substitutes have left the niche of organic markets and health food stores and found their way onto the shelves of grocers and discounters. Building on its expertise in products for the manufacture and processing of meat and convenience products, the supplier industry has expanded the range with vegetarian product lines. Various companies are also involved in the conversion of vegetable proteins into tasty meat substitutes for flexitarians, vegetarians and vegans. The reproduction of fat emulsions makes it possible to replace animal fats with vegetable fats.
At the IFFA, from May 4th to 9th, 2019 in Frankfurt am Main, the top suppliers from Germany and abroad present themselves in the product segment of ingredients, spices, auxiliary materials and casings in the new exhibition hall 12.1. These include Frutarom Savory Solutions Germany, Almi GmbH, Moguntia-Werke Gewürzindustrie, Meat Cracks Technologie GmbH, Raps GmbH, Pacovis Deutschland GmbH, AVO-Werke August Beisse GmbH, Europrodotti SPA, Van Hees GmbH, CHRISTL Gewürze GmbH and many others.
The signs for a successful IFFA are good: Messe Frankfurt is expecting over 1.000 exhibitors from around 50 countries. On an exhibition area of approx. 120.000 square meters, the manufacturers show innovative technologies, trends and forward-looking solutions for all process steps in meat processing: from manufacture to high-tech.
Comprehensive information and tickets for the IFFA at: www.iffa.com
