THE MEANING OF THE CLEAN LABEL ON FOOD

/by

In the last few years, labelling has become more and more important to target a product effectively under the consumer’s eyes. Labelling is increasingly evolving to meet the trends and objectives of society. In this regard, the focus today is to have a clean label, which is based on providing information as simple and understandable as possible, and always free of artificial ingredients and/or E-numbers registered in European regulations. In this blog post we will explain a little bit more about the meaning of the clean label on food.

What does it mean when I have a clean label product?

In fact, the term clean label has no “official” or legal definition, as it was created in a casual way between industry and consumers in response to trends towards healthier lifestyle. Therefore, there will be different definitions or interpretations. For example, some say that clean label products are those that do not contain E-number additives, while others also claim that they are allergen-free products. In short, we can say that a clean label product aims to classify the ingredients of the food, making it easily identifiable and giving a healthier perception.

Heart-shaped foods that represent healthy living

Why is this clean labelling trend becoming so important?

As mentioned before, clean label products have recently gained more and more popularity among consumers, mostly because they meet the needs of those who are conscious about their diet, in other words, the needs of those who are aware of the ingredients in the products brought to their table, and who deliberately avoid foods that contain synthetic ingredients or additives. This trend is becoming particularly important among young people, who are realising earlier that they want healthy, clean and transparent food.

A different term is “clear label”, which is intended to make products clearer in their content claims and/or nutritional information. However, it should not be mistaken with the term clean label, which literally means that the ingredients of a product do not contain E-numbers.

What are the labelling characteristics of clean label products?

Clean label products base their labelling on three basic characteristics, which are described below.

Less ingredients, but still safe

Today’s consumers consider that the most natural products are those with fewer additives in their composition, while keeping the same characteristics and maintaining a less artificial, more natural and homemade organoleptic. In addition, we must not lose sight of the fact that the lack of certain elements in the product can lead to a significant reduction in its shelf-life. Therefore, manufacturers must find ways to balance the safety of their products and the customer’s demand to consume more natural foods in order to meet this clean labelling profile.

Natural alternatives to artificial additives

Clean label products should be natural solutions to additives and other artificial ingredients. As an example, it is common to replace preservative E-330 or citric acid with lemon juice concentrate. While citric acid is faster in its action and neutral in taste, the lemon juice concentrate requires R&D to establish the most suitable use and dosage, both for functionality and organoleptic characteristics.

Also from our own company, Fermitrat Export to remove lactic / acetic acid, Safemix-AV as an alternative to sulphites or Biamex-YM to replace sorbate.

Processing and manufacturing of the product

On the other hand, it is also important that clean label products explain the manufacturing processes and the supply chain they go through. The ultimate aim is for consumers to be able to know the full traceability of the food they buy, which will generate greater reliability towards the product and towards the food company that manufactures it.

What can I do as a food manufacturer to include clean labelling as part of my products?

Companies are always changing to face the needs and demands of their environment, and this new approach to labelling is no exception. Consumers want to be sure that their choices are valid for their shopping basket, so it is an absolute must for companies to try to guarantee all the requirements mentioned above.

At Amerex, we believe that there are some essential questions that should be answered when making the switch to a clean labelling on food. Just because we want to improve labelling does not mean that we should remove ingredients no matter what. When replacing an E-number additive with a natural alternative, it must be effective and guarantee a similar shelf life and organoleptic properties to those achieved with additives.

Is the clean label preservative effective in food?

Food will always need ingredients, additives or flavourings, whether natural or synthetic. It is imperative for a company to consider these differences, as the ultimate goal is that food safety is fully guaranteed and it will depend on the chosen ingredients to be added to the food.

Furthermore, it is not only this choice between natural ingredients or additives that is important. We understand food protection as a system of barriers in which the application of any of the following strategies contributes to the final result: good manufacturing practices, heat treatments / HPP, packaging, storage…

Do we acknowledge the technology by which the clean label preservative works in food?

It is important to be transparent and ethical in the communication of the product’s mechanisms of action. Amerex solutions contain well-known and widely used ingredients, with no hidden additives. Any additional barrier to increase safety is always welcome as long as it is placed in a regulated framework and contains complete and accurate information for the consumer.

Is the natural preservative a cost-effective alternative?

As we have demonstrated in other blog posts and can further explain to you in a chat with us, using these natural preservatives is always an investment and not an expense. Beyond the fact that they will normally be more expensive than chemical preservatives, the differences are narrowed by the lower dosages used. And most importantly, when using them we avoid brand damage and quantifiable gains as you are not wasting spoiled product. This solution pays for itself and is aligned with today’s popular circular economy.

Spoons with spices on it

Where can I find natural and clean label alternatives for my products?

At Amerex, we always claim for clean labelling on food, as we rely on our biotechnology-based solutions for the development of clean label products that protect against the growth of pathogens and other spoilage microorganisms, and which also prevent commercial food defects (acidity, colour, gas, etc.). As well as improving the organoleptic properties of the final product, making it more attractive to the consumer.

We support our customers on how to obtain a cost-effective, safe and innovative manufacturing process in line with current trends in labelling, whilst putting the needs and well-being of the company and its products first.

Ultimately, we are able to guarantee natural, safe and transparent ingredients for the consumer. No matter which sector you are in, contact us because we can help you find natural alternatives for achieving your desired clean label product.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: The meaning of the clean label on foodDownload
Our Products

Contact us

1 + 0 = ?

BEST PRACTICES IN FOOD HANDLING

/by

Hello everyone and welcome again to our Blog! In this post we will talk about a very important and often neglected topic, best practices in food handling. One of the most common health problems in our society is the emergence of foodborne diseases. These can already exist or be generated from the manufacturing of the food to its commercialisation, so we have to be aware of the necessity to comply with the strict requirements established for the correct manufacture and handling of the food.

Manufacturers working with all hygienic measures for food handling.

What are the risks of poor food handling?

As we have just mentioned, the contamination risks to which food is exposed happen throughout the whole food chain. It is therefore essential to take extreme precautions when working with foodstuffs in order to avoid the hazards caused by poor food handling. These hazards include the following.

Physical hazards

Meaning any foreign body that is present in a food and that comes from contamination during processing operations or from external contamination. Some of the causes that trigger these hazards are:

  • Carelessness in the process resulting in leftover packaging material, plastics, glass, metal splinters, other foreign bodies…
  • Bad practices by the handlers due to the presence of rings or other accessories, band-aids, etc.
  • Contamination of the raw material with pieces of plant material, bones, shells, etc.
  • Other causes of contamination

Chemical hazards

They are associated with wastes of products used in the manufacturing, processing, transport and/or storage of food. These include disinfectants, pesticides, or heavy metals such as lead, cadmium, mercury or tin.

Biological hazards

Meaning all contaminations that cause food poisoning, including the presence of microorganisms such as bacteria, yeasts, fungi, parasites and viruses that come from the air, water and soil. Bacteria and viruses are the most dangerous for food safety, causing diseases such as listeriosis, salmonellosis, or gastroenteritis caused by norovirus. To avoid all these dangers, at Amerex we have developed and implemented our FSSC 22000 system and we follow very strict process management protocols to control these risks in each and every one of our manufacturing stages.

Is it necessary to take hygienic measures in food handling?

We have already discussed the hazards, it is now time to assess the causes. Almost all of them are due to poor handling practices, so for the food sector, a strict training and awareness of good hygiene practices is essential. That hygiene rules must be followed to avoid any type of contamination in the manufacturing of food. These rules include both the hygiene practices of the employees who will be in contact with food and the way food is handled.

Hygiene measures for food handlers

When handling food it is necessary to pay attention to clothing and accessories. It is important to wear specific clothing and footwear and to wear mask and hats to prevent hair loss when in contact with food. In addition, jewellery or other personal items should not be worn meanwhile perfumes, shaving lotions and other items with specific odours that can cause food to undergo physical and chemical alterations should be avoided.

Food handlers should thoroughly wash their hands, arms, forearms and fingernails at the beginning and end of the day. They should also repeat this process when starting over work after a break or when changing tasks. After sneezing, blowing their nose, going to the toilet and touching other devices or materials it is important to wash hands. In addition, extreme caution should be exercised in all these measures in the event of exposure to raw food.

Cuts and abrasions on the skin should be covered with a bandage tinted with a metal strip of a different colour than the product being treated and additional single-use gloves should be worn if these injuries take place on hands.

Hygiene rules should also be taken into account to avoid transfer of pathogens from the mouth and nostrils to food. Avoiding coughing or sneezing in the direction of handled products, using disposable tissues and not eating, drinking, smoking or chewing gum throughout food manufacturing are essential measures to avoid contamination.

Handling food during grape harvesting

What precautions should we take when handling food?

When handling food there are a number of hygienic recommendations that should also be taken into consideration:

  • Do not handle dirty food or food picked up from the floor.
  • Avoid the use of wooden utensils
  • Use single-use hand paper
  • Do not place food or trays on the floor
  • Defrost food in an optimal way and never refreeze a defrosted product
  • Do not use sawdust or cardboard on the floor
  • Use different utensils for raw and cooked food
  • Never bring raw food in contact with food that has already been cooked or is being consumed fresh.
  • Use a food thermometer to check the optimum cooking temperature of food.

To avoid food poisoning, it is essential to take into consideration all the advice given in this Blog post and making the best practices in food handling an essential routine, even in our own homes.

How can the care for best practices in food handling be improved?

We have mentioned before our commitment to food safety and food security. At Amerex, in addition to maintaining our FSSC 22000 standard to guarantee the manufacturing of safe and harmless food, our entire company is informed of our food safety policy and best practices in food handling. We even remind people of this protocols through annual safety awareness days. We also have a specialised safety team always aware of any hazards that compromise the safety of the final product.

Do you still have any doubts about the care and attention we take in best practices? Contact us and we will answer any questions you may have.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: Best Practices in Food HandlingDownload
Our Products

Contact us

0 + 8 = ?

FOODS WITH SULPHITES: NATURAL ALTERNATIVES AND HOW THEY AFFECT THE CONSUMER

/by

Sulfites are additives that have been used for many years in food preservation, and in some cases are even found naturally in foods.

In this Blog entry we will explain many aspects related to sulfites such as their functions in food as additives, the way they can affect the consumer, the needs of use and labeling according to official regulations and sulfite alternatives. Stay with us and read more about it!

What are sulfites in food?

To answer our first question about what sulfites are, sulfites and their by-products are chemical forms obtained from sulfur that are used as additives for the preservation of many foods. It is easy to recognize them in the labeling of any product since the EU recognizes 8 types of sulfites in food as additives, assigning them an E number (number between E220 and E228) and therefore approving their use.

What is the function of sulfites in foods?

Sulfites are added to foods in order to favor their preservation and maintain their color, achieving in some cases a bacteriostatic effect at high doses and avoiding the negative consequences of microbial growth and the oxidation process.

Typical foods containing sulfites as additives are the following:

  • Wines, musts, ciders and vinegars to prevent the development of molds, bacteria and yeasts.
  • Crustaceans so that they do not darken during marketing and cause consumer rejection.
  • Meat preparations, such as fresh sausages and burger meat, which need to be kept fresh and pink in color.
  • Dried fruits, sauces, canned vegetables…

Therefore, the ultimate goal of sulfites in foods would be to improve their appearance and prolong their shelf life. At Amerex we have no doubt that the color it gives is unsurpassed thanks to its reducing power, as well as giving certain organoleptic properties. However, precisely because of this, it sometimes gives misleading results in the final product, which may have triggered microbiological contamination even though it has an attractive color.

How are sulfites in food labeled? 

Products containing more than 10 mg/kg or 10 mg/L of sulfites must reflect this concentration on food labels. For example, in meat preparations the limit is 450 mg/kg according to the legislation, a dose capable of giving color but which is far from the doses traditionally used that allowed a more potent antimicrobial effect.

The labeling of sulfites in food consists basically of the name of their chemical formula and a number between E220 and E228:

  • E220 for sulfur dioxide.
  • E221 for sodium sulfite.
  • E222 for sodium acid sulfite.
  • E223 for sodium metabisulfite (sodium disulfite).
  • E224 for potassium metabisulfite (potassium disulfite).
  • E226 for calcium sulfite.
  • E227 for calcium acid sulfite (calcium bisulfite).
  • E228 for potassium acid sulfite (potassium bisulfite).
Fresh sausage with sulfites

What are the side effects of consuming foods with sulfites?

Perhaps the most important reason for labeling sulfites in foods is that they can cause health problems in people with sensitivities to these substances.

For the most part, sulfite-containing foods do not represent a health risk, nor are they carcinogenic or teratogenic for the population, and the amounts in which sulfites are present in food are below the maximum amounts allowed by law, and are controlled. Therefore, they meet the requirements of any food additive.

However, the metabolization of sulfites in foods can have negative consequences for people sensitive to these substances. There is an enzyme responsible for metabolizing sulfites from food in the human body, sulfite oxidase. It happens that in people with deficient enzymatic activity, this process can cause negative reactions. Therefore, the only way to avoid it is by not consuming those foods that contain a certain sulfite.

People sensitive to sulfites in food develop reactions such as digestive problems, skin reactions, itching, and respiratory disorders such as asthma, coughing, shortness of breath or wheezing.

About 3% of adults and 6% of children have a food intolerance due to the presence of allergens and sulfites in food. There are 14 allergens that European regulations establish that must be compulsorily reported on food labels, including sulfites if they are in amounts greater than 10 mg/kg or 10 mg/L, and labeled as sulfite or sulfur dioxide.

Effect of sulfites on product naming

As mentioned above, the law allows the formulation of products to contain sulfites and other ingredients, and depending on these, the products will be denominated in one way or another.

The use of sulfites is not allowed in meat in general, but when Regulation (EC) No. 1333/2008 appeared, they wanted to maintain the figures of longaniza or burger meat as a refuge to be used in markets that had traditionally done so, such as the English and Spanish markets.

Currently, these names are used in the market for all types of meat preparations that use this legal umbrella, even if they are not exactly sausages or burger meat. In the Spanish market, the color of products such as hamburgers is often associated with the intense red color of sulfite, forgetting the traditional organoleptic characteristics of a hamburger, although consumer habits are beginning to change.

For the sake of clarity, sausages cannot legally contain sulfites and/or colorants, but sausages can contain a regulated amount of sulfites. The same applies to hamburger or burger meat, the former does not contain sulfites and the latter does. This is a naming issue that protects the consumerif the product is labeled as sausage instead of sausageor as a hamburger instead of a hamburger burger meatThe consumer can now distinguish which has and which does not contain sulfites and/or colorants, since at first glance they may appear to be the same product.

What sulfite-free additive alternatives are on food market?

Amerex manufactures allergen and sulfite-free microbiological blends as an alternative to improve the safety and shelf life of a wide range of products such as sausages and burger meat. Biamex y Safemix are our biotech blends that improve the contamination and spoilage performance of these fresh foods over chemical additive options such as sulfite.

Sulfite-free hamburger

The biggest challenge is in maintaining the color, and currently we can reach more than 10 days of shelf life with a color that, although not as red, remains constant in a natural way as the first day the burger is made. To keep this oxidation at bay, we use our plant extracts Amexol and we even have European funding projects of circular economy where agricultural surpluses are used to obtain innovative polyphenols that help us in this task.

Where can I get a natural preservative alternative to sulfite?

At Amerex we can help you achieve a result that exceeds expectations so that you can replace this additive with clean label alternatives.

We are at your disposal to make our products more natural and safer.

Contact us if you want to know more!

Amerex see you neXt time

BIAMEXDownload
DOWNLOAD THIS POST: Foods with natural sulfites and how they affect consumersDownload
Get to know our products

 

Contact us at

0 + 3 = ?

Conoce Nuestros Productos

Contáctanos

6 + 2 = ?

RAW MILK AND SALMONELLA – DISCUSSION AND SOLUTIONS

/by

In 2020, an outbreak of Salmonella enteriditis occurred in Italy, affecting more than 80 people through the consumption of a Pecorino cheese produced at two local dairies. This cheese is produced from raw, unpasteurised sheep milk. The original source of the Salmonella was unclear, but an inspection at the farm revealed that general hygiene standards were unsatisfactory and milk was kept for more than an hour in the milking buckets at a temperature of 37°C before being transferred to the cooling tank. Naturally, these storage conditions boost the proliferation of pathogens, but let’s look further into the topic… Today in this new Blog entry we will tackle this difficult challenge and see what we can do to improve our results. Let’s start from the beginning.

What is pasteurisation and what does “raw milk” mean?

According to the FDA, “Pasteurization is a widely used process that kills harmful bacteria by heating milk to a specific temperature for a set period of time“. Raw milk is milk from animals that has not been pasteurized and therefore can carry dangerous bacteria such as Salmonella, E. coli, Listeria, Campylobacter, and others that cause foodborne illness, often called “food poisoning”. These bacteria can be especially dangerous for people with weakened immune systems, children, older adults and pregnant women. The next logical question would be…

In case of drinking raw milk, can I get Salmonella poisoning?

There is no doubt that the pasteurisation process guarantees the control of all pathogens capable of contaminating milk, and reduces the risk of food poisoning. Still, after this treatment some forms of resistance, commonly known as spores, may resist. Although this spores do not pose any risk to the consumer, it means that pasteurisation is not a 100% effective treatment against all contamination, sterilisation is.

On the other hand, experts point out that “to reduce risks, raw milk should be boiled before consumption“, which they say “achieves similar or even stronger microbicide effects than pasteurisation“. However, boiling leads to changes in taste and a greater loss of nutrients and vitamins than industrial pasteurisation treatments. In addition, we are not able to carry out the processes at home in the same way as in an industrial factory, so we cannot guarantee the same safety and efficacy against pathogens such as Salmonella. To sum up, yes, it can be consumed. But like everything else, there are some things to take into account…

Is raw milk sold in the industry free of Salmonella?

Nowadays we can find some certified farms that sell packaged raw milk (or products made from it) directly to the final consumer under the protection of Regulation (EC) Nº 853/2004 of the European Parliament. Real Decreto 1086/2020 (Spain) establishes some requirements for raw milk intended for direct sale to the consumer.

It is always essential to have satisfactory hygiene standards and to adopt preventive measures and good processing techniques on farms and dairies to prevent microbiological contamination. This is particularly important when raw, unpasteurised milk is intended for human consumption.

An example would be a farm where freshly milked milk is cooled to 3°C in less than 20 minutes, then packaged and marketed the same day. Although this reduces the chances of proliferation of pathogenic microorganisms such as Salmonella, it does NOT result in a sterile product. Therefore, the risks do exist. To reduce these risks, you may ask yourself….

How the safety against Salmonella of raw milk products can be improved?

This is key: everything can be improved, but in this particular case it is even more relevant. Amerex offers a wide range of preservatives to deal with all kinds of microorganisms, both pathogenic, as in this case with Salmonella, and non-pathogenic but equally contaminating. We can’t think of a better matrix than raw milk to apply these preservatives: it lacks heat treatment, it is very vulnerable to contamination and its formulation does not include chemical additives. The “rawness” of its manufacturing process makes it the perfect food for the use of preservatives that will definitely increase its safety and help prevent the development of microorganisms that are harmful to humans.

Do you want to know more? Are you identified with this problem in your food or process? We are available to answer your questions about safety against contamination and how to include this preservatives in your production.

We are pleased to share information with you!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

DOWNLOAD THIS POST: Raw milk and Salmonella – Discussion and solutionsDownload
Our Products

Contact us

1 + 7 = ?

CHICKEN AND SALMONELLA – WHY, PREVENTION AND SAFETY

/by

Our apologies for not being here for a while… but we are now back in business! Welcome back everybody to this new entry in our Blog.

Recently we have been hearing more and more news about chicken contamination, especially due to Salmonella, which causes more foodborne illnesses than any other bacteria according to the CDC (Center for Disease Control and Prevention). The CDC also estimates that every year one million people get sick from eating contaminated chicken. Therefore, the importance of vigilance and hygienic care in the consumption of this food is key.

But can Salmonella really be found in the chicken we eat?

According to the National Antimicrobial Resistance Monitoring System (NARMS), about 1 in 25 packages of chicken in the supermarket is contaminated with Salmonella. In addition, about half of the chicken we consume is contaminated with Campylobacter, which is another bacteria very common in this matrix. To sum up, yes: the raw chicken we find in our daily lives is a dangerous source of bacterial contamination.

What could happen if we eat chicken contaminated with Salmonella?

People can catch salmonellosis, the disease caused by Salmonella bacteria, by eating raw or undercooked chicken, or even just by touching it.

The usual symptoms are stomach cramps, diarrhoea and fever. This illness usually lasts 4-7 days and no treatment is usually necessary for the patient’s recovery. In the rarest of cases, a Salmonella infection can cause death if not treated promptly with antibiotics.

This latter event is being studied extensively in recent years, because according to the NARMS report: the majority of Salmonella from humans (81%) is not resistant to any of the antimicrobials tested. So is no nonsense for us to be extremely careful in the handling of this food.

Picture showing a chef handling chicken in the kitchen

What are the indicators that our chicken is in poor condition due to bacterial contamination?

If the chicken is raw, we can observe the following main factors:

  • Slime / slippery texture
  • Greyish colour
  • Strong, sour smell
  • Presence of mould

If the chicken is cooked:

  • Rotten egg odour
  • Uneven colour, or shows grey or white spots
  • Sour, strange taste

Through these factors you may be able to detect abnormal bacterial growth and avoid consuming chicken which may lead to developing an important disease.

What actions can we take to prevent the proliferation of Salmonella and other infectious bacteria during the handling of chicken in our own homes?

Some tips to avoid contamination are the following:

  • Washing off hands before and after handling chicken.
  • NOT washing raw chicken. During this process, chicken juices contaminated by bacteria can transfer from the food to other foods, cutlery, or even to the counter or sink where other foods will be handled later, proliferating this contamination.
  • Likewise, washing cutting boards, cutlery, dishes and counters with hot soapy water after handling chicken.
  • Never bringing raw chicken into contact with food that has already been cooked or is being consumed fresh.
  • Using a food thermometer to verify cooking of chicken to a safe internal temperature of 75°C or higher, as high temperatures can kill up to 100% of contaminating bacteria.
  • Never accepting chicken that is not fully cooked.
  • Refrigerating or freezing leftover chicken the sooner the better. Never leaving it for more than one hour at temperatures of 30°C or higher.

Is the food industry concerned about Salmonella contamination and does it make decisions to prevent its appearance in the different foods we consume?

In general, there is a clear awareness in the food industry to prevent contamination by this and other pathogens, both in chicken and in other matrixes vulnerable to their appearance. There are currently many food additives or preservatives that prevent the development of these bacteria, which are used by a large percentage of manufacturers in all sectors. Every day we receive enquiries from numerous companies that want to use Amerex’s natural alternatives to fight this problem. Through our clean label solutions adapted to every challenge in the food sector, in this case thanks to our range of preservatives, we are able to minimise the risks in the appearance of Salmonella and other pathogenic bacteria, thus increasing the safety of the final product and, therefore, for all of us.

We hope that this blog entry has made you a little bit more aware of how to handle this food that is so common in our kitchens. To accept these “good practices” and to include them in your daily routine will definitely improve the food safety.

Contact us for more information.

DOWNLOAD OUR PRODUCT RANGE: BIAMEXDownload
DOWNLOAD THIS POST: Chicken and Salmonella – Why, prevention and safetyDownload
Our Products

Contact us

6 + 2 = ?