Amerex presents nitrite-free solutions for the meat industry: Workshop in France
On 18 February 2025, Amerex participated in a professional workshop organised in collaboration with the French company Amcan, with whom we have been working for months to distribute our solutions in the French market.
The event, held in France, brought together manufacturers and experts from the cured meat sector, with a special focus on natural alternatives to nitrites.
Representing Amerex, Alejandro Rodriguez (Technical Director) and Zoe Malvido (Biotech Advisor) led several technical presentations and live demonstrations focusing on our Fermitrat Export and Biamex NC solutions (protective fermentation technologies).
Among the highlights of the meeting:
- ✅ Practical demonstrations of liquid smoke-free and nitrite-free formulations.
- ✅ Challenge test results against Listeria monocytogenes and Clostridium spp. demonstrating that Amerex solutions offer comparable (or superior) microbiological protection to traditional nitrites.
- ✅ Colour stability in lardons after 32-48h of resting, with visual results equivalent to those obtained with nitrites.
- ✅ Regulatory analysis to address regulatory changes in France and Europe, where progress is being made towards reducing or eliminating the use of nitrites in meat products.
Attendees particularly appreciated the combination of applied science, microbiological data and practical insight provided by Amerex, reaffirming the role of our solutions as an effective, safe and aligned response to new industry requirements.
This workshop not only strengthened the collaboration with Amcan, but also consolidated Amerex’s position as a European benchmark in natural preservation for the meat industry.
Would you like more information? Contact us for a closer and more personalised advice:
- You can write us an email to: imasd@amerexingredientes.com
- Call us on: +34 91 845 42 14
- Fill in the form below
Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.
