FDBusiness.com

Natural plant extract from Frutarom Savory Solutions improves shelf life of meat and sausage products as well as convenience foods

Korntal-Münchingen/Germany, January 2013 – Frutarom Savory Solutions is extending its portfolio of natural plant extracts with Origanox™ WS-T. The extract is available in powder form and improves the stability and shelf life of meat, fish, poultry and convenience foods. Thanks to its neutral color and taste, the original sensory properties of the foods are maintained.

The source of Frutarom Savory Solutions’ new extract is the plant family Oleaceae. Origanox™ WS-T is extracted from the plant using only water, without the use of any chemical solvents. It is completely water soluble at any temperature and improves the end product’s quality and safety as well as rounding off the taste.

Using the new ingredient has many sensory advantages: On one hand, Origanox™ WS-T is virtually colorless and therefore does not influence the appearance of end products. Thus, manufacturers can even use the extract in light colored products such as poultry, cooked ham and fish. On the other hand, it has a neutral taste. In a sensory consumer test, salami and cooked ham containing Origanox™ WS-T and comparable products to Origanox™ were evaluated. The respondents rated the sensory properties of the products with Frutarom’s new extract very positively, in particular the flavor of the sausage specialties.

Since the plant extract counteracts the undesirable “warmed-over flavor” that often occurs in pre-cooked products, it is especially suitable for convenience products –both chilled and frozen. Possible applications are numerous and versatile and include burgers, chicken wings, kebabs, spare ribs, meat pasta fillings and bacon as a pizza topping.

The new extract extends the existing Origanox™ product line, which comprises Origanox™ WS (oregano extract) and Origanox™ WS-LB (lemon balm extract), both of which have been used successfully by companies around the globe for many years.