Nitrite, recognizable by the E250 label on the packaging, is a preservative often used in meat products. What does nitrite do? It makes the greyish meat look pink, making it look just a little more appealing for your everyday shopper.
However, the use of E250 doesn’t come without risk. “E250 could form carcinogenic nitrosamines in your body, and is already prohibited in baby- and children’s food (up to 6 months of age), and not recommended for pregnant women.” Explains Coen van Oorschot, Commercial Director at Vaess. “For this reason many companies are looking for alternatives to create this pink colour without using Nitrite and Nitrate. The nitrite-free solutions currently available often work with plant-based extracts (rich in naturally occurring nitrate) – something we wanted to do differently.”
“We know our bacon.”
Vaess (formerly Vaessen-Schoemaker, 1946) has over 75 years of experience in food tech and knows how the food industry works better than anyone. “We know our bacon!” Coen laughs. “Ever since Vaess was still Vaessen-Schoemaker, we have focused on meat products. All these decades of knowledge of machines, meat and ingredients have been passed on to the new Vaess generation year after year. We have grown as a company, and our mission remains the same: To bring the food industry of today the food for tomorrow by solving the challenges of the modern era in smart ways!.”
A world innovation: nitrite-free bacon based on bacterial cultures
One of the challenges Vaess currently focuses on is nitrite-free bacon. After years of research and thorough testing, the creative company has found an innovative way to replace the nitrite in bacon. “With our solution, nitrite is no longer needed to give the meat its much-beloved pink colour. We’ve put our heads together with the biotech sector, since bacterial cultures have improved processed meats for years. Together we came up with a solution in which nitrite has been replaced by a super-smart brine compound with high-quality protein sources and special preserving bacterial cultures. Bacterial cultures have improved processed meats for years. This means that the meat is not only nitrite-free and therefore healthier but also that there’s no more need for an E250 statement on the packaging.”
And the taste of this nitrite-free bacon? “It is even better than your standard bacon!”
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
