FDBusiness.com

Frutarom introduces liquid starter cultures

 Breaking News
  • KK Foods Plans £5.5 Million Expansion KK Fine Foods, a leading frozen food manufacturer based at Deeside in Wales, is set to expand and diversify with support from the Welsh Government, creating an additional 40 new...
  • Nestlé Launches Fund to Boost Packaging Innovation Nestlé has announced that it will invest up to SFr2 billion (€1.86 billion) to lead the shift from virgin plastics to food-grade recycled plastics and to accelerate the development of...
  • Bosch Packaging Technology is Now Syntegon Syntegon Technology is the new name for Bosch Packaging Technology, following the sale of the former Bosch division. Headquartered in Waiblingen, Germany, Syntegon Technology’s business focus is on intelligent and...
  • Nestlé Launches New KitKat Gold in the UK Nestlé has unveiled a unique addition to its biggest confectionery brand – the new KitKat Gold. KitKat Gold is a combination of trademark crispy wafer on a smooth milk chocolate...
  • 789 Food and Drink Acquisitions in 2019 2019 broke records again for the number of food and drink transactions around the world, with 789 registered on the Zenith Global mergers and acquisitions database, an average of 15...

Frutarom introduces liquid starter cultures

April 28
10:01 2014

BITEC® Starter LR 1-1000 and BITEC® Starter LR 2 ensure efficient raw sausage production and provide end products with a mild sensory profile

Korntal-Münchingen, Germany, April 2014: Frutarom Savory Solutions introduces an alternative concept to the market for meat applications: BITEC® Starter LR 1-1000 and BITEC®Starter LR 2 are cultures in liquid form. After diluting, they can be added directly to the meat mass. The reactivation step, which is usually performed when using freeze dried powdered starter cultures, can be omitted and thus manufacturing processes can be more efficient. Frutarom’s new liquid starter cultures also ensure high product safety as they rapidly reduce pH values and develop a mild taste profile at the same time.

BITEC® STARTER LR 1-1000

The first liquid starter culture consists of strains of the species Lactobacillus sakei and Staphylococcus carnosus. It accelerates color development and ensures color stability. Furthermore, it improves the raw sausage’s fat stability and texture. BITEC® STARTER LR 1-1000 has been developed for all kinds of firm raw sausages and raw cured food items.

BITEC®STARTER LR 2

Pediococcus pentosaceus is the microbial strain used in Frutarom’s second new liquid starter culture. It is especially suitable for manufacturing pizza salami and has particularly proven its worth in salami toppings for American Deep Pan-style pizza. BITEC® STARTER LR 2 generates a very fast pH decrease at high fermentation temperatures of up to 40 °C.

These new starter culture variants are aimed at industrial producers in particular, as they are available in containers suitable for processing batches of between one and five tons of raw sausage mass.

Both new liquid starter cultures combine process efficiency, maximum product safety and a mild taste profile characterized by distinctive fermentation flavors. Dr. Christian Hertel, R&D Manager Cultures at Frutarom Savory Solutions GmbH, explains: “As a leading manufacturer of meat starter cultures, we set high standards. With our liquid BITEC® variants, we are supporting our customers by optimizing production processes. Customers who trialed the prototypes were convinced by this alternative concept for meat starter cultures.”

With more than 30 years of starter culture experience, Frutarom Savory Solutions is a leading supplier in the field. The company’s strength lies in its all-round competence: R&D activities and starter culture production are all handled in house. Additionally, the company develops complementary ripening agents and seasonings and thus provides a holistic service which is unique in Europe. To ensure the highest possible product safety standards, all of Frutarom’s starter cultures undergo rigorous and thorough safety assessment, in line with the QPS (Qualified Presumption of Safety) system, which is recommended by the European Food Safety Authority.


Warning: count(): Parameter must be an array or an object that implements Countable in /home/fdbusiness/public_html/wp-content/themes/legatus-theme/includes/single/post-tags.php on line 5
Share

About Author

admin

admin

Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

[eventlist]

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements