Posts

FOOD LABELING AND CONSUMER DECISIONS

/by

Welcome one more day to Amerex’ Blog! By the end of last year FAO published a proposed standard to update the definition of one of the most popular claims regarding the nutritional content of foods, the one referring to the term “healthy”. This update on the definition of “healthy” on food labels is a very interesting and relevant topic for the food industry. Providing informative and accessible food labelling empowers consumers and can help foster a healthier food supply for all. In this post we aim to put this proposal into context and highlight again the importance of transparent and clean labelling for consumers.

What does “healthy” mean on food labels?

In 1994, the FDA issued a regulation defining “healthy” as an implied nutrient content claim. At that time, implied nutrient content claims focused on the individual nutrients contained in foods. For example, these specific criteria for individual nutrients that must be complied within the food to be declared as “healthy” are: limits on total fat, saturated fat, cholesterol and sodium, and minimum amounts of nutrients whose consumption is encouraged, such as vitamin A, vitamin C, calcium, iron, protein and dietary fiber.

However, this current definition of “healthy” is outdated. This update of the term is proposed to accurately represent that nutrient levels in food can help consumers maintain healthy dietary practices, since in the United States diet-related chronic diseases are the leading causes of death and disability.

Comida vegetariana, sana y equilibrada. Imagen de Freepik

What changes are being proposed to the definition of “healthy”?

The proposed changes to the definition of “healthy” are in line with the Dietary Guidelines for Americans, 2020-2025 and the updated Nutrition Facts label, focusing on the consumption of key elements of a healthy dietary pattern, which can help consumers maintain healthy dietary practices and achieve a diet in line with recommendations.

For example, to include the “healthy” claim on packaging, a cereal would have to contain a certain amount of whole grains and meet limits for saturated fat, sodium and added sugars. Nuts and seeds, high-fat fish such as salmon, certain oils and water are examples of foods that cannot currently be labelled as “healthy” but are part of a healthy dietary pattern and are recommended by the Dietary Guidelines. Therefore, they could carry the “healthy” claim under the proposed new definition announced by FAO.

Many food companies could certainly benefit from this claim as long as food labelling is accurate, transparent, informative and accessible to consumers, including those who are less nutritionally aware, and they are able to identify foods that will help them build healthy eating patterns.

How does food labelling information affect consumers’ purchasing decisions?

Food labelling is an important tool used by consumers to make informed decisions about the products they purchase. The information provided on product labels, including the list of ingredients, can significantly affect their purchasing decision. For example, the new definition of “healthy” will encourage a healthier food supply that includes fruits, vegetables, dairy and whole grains, and limits saturated fat, sodium and added sugars in its products, and consumers may have the ability to choose based on this.

In particular, the clean label trend has led to an increased focus on the transparency and simplicity of product labels. Consumers are looking for clear and precise labels that allow them to easily understand what they are buying, and by providing transparent and detailed information about product ingredients, food manufacturers can gain consumers’ trust and foster a long-term loyal relationship with them. Proper product labelling is therefore an essential part of succeeding in the food and beverage market.

Muestra una mujer viendo la etiqueta de un zumo. Imagen de Freepik

How can companies of the food industry adapt to changes in clean labelling?

To face changes in a product clean labelling, companies in the food industry can consider several strategies. First, it is important to review and update their product labels to ensure that they comply with the new regulations. This may involve eliminating or reducing artificial ingredients and additives, simplifying the list of ingredients and including clearer information about the origin and quality of ingredients.

Another strategy that companies can follow is to work with high-quality, honest ingredient suppliers. This can help ensure that products are more sustainable and healthy, which at the same time can improve consumer confidence and brand perception.

In addition, it is important to be aware of rising trends and changing consumer demands. The food industry is dynamic and companies must be able to adapt quickly to changes in consumer preferences. Therefore, developing new products or adjusting existing products to meet consumer demands is a very important thing.

To sum up, companies in the food industry can implement clean labelling by reviewing and updating their product labels, collaborating with high-quality ingredient experts to create innovative and customized solutions, and constantly monitoring consumer trends and demands to bring new products to market. To do so, it makes sense to think about improving your brand perception by meeting the needs of consumers who are looking for healthier, more sustainable and transparent foods.

What can Amerex do to help you stay ahead in clean food labelling?

At Amerex we are aware of the importance of offering innovative, high quality solutions that adapt to the changing needs of the market, right now with clean label on the rise. Our product range includes clean label solutions with natural ingredients that can meet these demands. With these solutions we can replace additives and treatments used in manufacturing processes, such as lactic acid or HPP, with successful and achievable results in all types of foods.

In addition, we work closely with our customers to understand their specific needs and develop customized solutions that enable them to meet clean label requirements. We use our ingredient and food formulation expertise to help food companies create products that not only fulfill consumer expectations, but are also cost-effective and sustainable.

Contact us to learn more about these alternatives and to develop products that are aligned with the current trends!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: Food labelling and consumer decisionsDownload
Our Products

Contact us

1 + 5 = ?

FOOD ADDITIVES: ORIGIN, CLASSIFICATION AND ALTERNATIVES

/by

Welcome to Amerex’ Blog! As mentioned in previous posts, it is very common for today’s consumers to take a deeper look at the ingredients shown in food labels. In this blog post we will take a look at the origin, classification and alternatives to food additives to be able to make a conscious decision when buying food on a daily basis.

What are food additives?

The definition of food additives is laid down in Regulation 1333/2008 of the European Parliament and reads as follows: “any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods”.

Essentially, food preservatives are used in the food industry to improve the organoleptic characteristics of foods, increase their shelf-life or facilitate their manufacture.

Food selection. Image by Freepik

Are food additives regulated under the law?

The European Food Safety Authority, better known by its acronym EFSA, is the body in charge of evaluating the safety of food additives, either new additives or new uses of existing additives, as well as the re-evaluation of already authorised additives. It states the following data:

  • Identity and characterisation of the additive
  • Stability in food
  • Justification of its necessity
  • Existing authorisations
  • Evaluation of human dietary exposure to the additive
  • Biological and toxicological characteristics

In the framework of its safety evaluations of food additives, EFSA tries to determine the safe levels and the Acceptable Daily Intake (ADI) for each substance. All this information is supported not only by EFSA but also by the Scientific Committee on Food (SCF). This ensures that food additives included in the EU list are considered safe and their limits are correctly identified.Regulation (EC) Nº 1333/2008 and its annexes constitute the legislation under which definitions, the use of food additives and all matters relevant to such additives are regulated.

How are food additives classified?

Additives used in food can be classified according to different criteria such as the origin of the product or, more commonly, according to their functionality. Let’s have a look at these classifications.

Classification according to the origin of the product

A first category would be natural additives, which are those obtained from natural elements through physical methods that do not involve the addition of any other non-natural substance. Examples of natural preservatives are plant-based pectin or agar obtained from algae.

The second category are the synthetic or non-natural additives, which are obtained through the synthesis of products that are not present in nature and/or through processes that generate or include non-natural substances. This category includes most of the preservatives commonly used in the food industry, such as sodium nitrite or citric/acetic acids.

Classification by functionality

Regardless of the natural or synthetic origin of food additives, they can be classified according to their function in the final food. The following is a classification of the most commonly used additives:

  • Colouring agents used to intensify or change the colour of the food and make it more attractive for consumption.
  • Preservatives that are added to extend the shelf-life of the food by protecting against microbiological or enzymatic spoilage.
  • Antioxidants used to also extend shelf-life through mechanisms that prevent or delay oxidation and rancidity caused by physical processes such as exposure to light or oxygen.
  • Emulsifiers that allow the mixture of two or more ingredients that are non-miscible and keep it stable.
  • Thickeners to improve, increase or concentrate the viscosity of a food to ensure an optimal texture for consumption.
  • Flavour enhancers that increase the intensity or durability of the natural flavour of the food.

Other categories of food additives would be e.g. sweeteners, humectants, acidity regulators or flavourings.

What does it mean if an additive is labelled as an E-number in a food?

When us consumers check a label in search of all the ingredients of a foodstuff, we very often find that many of them are labelled as an E number, which is basically an international identification system created for better understanding by consumers.

This E-number system indicates that the food additives listed on the label are approved by the European Union for use in food. In addition, they follow special numbering codes that indicate their classification by functionality as well as the specific substance used. Some examples of how the codes relate to these additives are as follows (they are classified in the hundreds):

  • Antioxidants and acidity regulators: E-300
  • Colouring agents: E-100
  • Preservatives: E-200
  • Stabilisers: E-400
  • Flavour enhancers: E-600

Is it safe to use additives in food?

Historically and for ages, society has been aware of the need to find solutions for food preservation, and therefore salt and vinegar, for example, are traditional preservation methods that many manufacturers still take into account today. Likewise, the use of spices and plants, which are traditional solutions to improve the flavour, aroma and appearance of food. Nowadays, and with the technology being much more advanced, the aforementioned preservatives meet this need, and consumers now place great value on the fact that the use of additives in the food industry must always be safe, justified, transparent and beneficial in its intended purpose.

There are some concerns about the use of some of these ingredients in certain foods and many consumers are more cautious about controlling their dietary intake. For example, one claim is that colouring agents are not safe, as many people develop sensitivity to specific colouring agents such as E-102 or Tartrazine that is mostly used in drinks, sweets and ice cream. Or the cases of infantile hyperactivity developed by some preservatives and their mixtures, equally supported and denied by the scientific community.

The truth is that the additives are regulated by the European Community and have their corresponding authorisation for use, so they meet the requirements established by law. However, this does not mean that all the food additives currently in use should not be monitored and that their functionalities and their suitability for human consumption should not be continuously re-evaluated. It definitely should be.

Are there alternatives to the use of additives in the food industry?

Indeed there are alternatives to food additives. In fact, in the food industry the concern for a clean label and the use of fewer additives and ingredients is becoming more and more relevant, as we mentioned in our previous blog post.

The “chemophobia” or fear of excessive chemicals in processed foods is causing numerous products claiming to be 100% E-number free, and offer more natural alternatives. Therefore, natural preservative alternatives are becoming increasingly popular and are without a doubt the focus of many ingredient manufacturers who want to follow these consumer trends.

Amerex Operator

Where can I get a natural preservative as an alternative to the use of food additives?

At Amerex we design and manufacture E-number free microbiological blends as alternatives to improve the safety and shelf-life of a wide range of products. Some examples of natural preservatives are our Biamex and Safemix ranges, which can achieve a reduction or even removal of these additives (sorbate, nitrites, sulphites, lactate, acetate…).

More specifically, our nitrite replace solution, BIAMEX-NC, is one of the top products of recent years. Or the AMEXOL range as natural antioxidant alternative to replace acids such as citric (E-330) and ascorbic (E-300).

If you like to know more about the use of these alternatives and many others that we have in our product portfolio, we will be happy to offer you expert advice on food preservation.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: Food additives: origin, classification and alternativesDownload
Our Products

Contact us

0 + 1 = ?

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 + 2 = ?

LET US SHOW YOU OUR NEW 2020 CATALOGUE

/by

¡Hello again to everyone and welcome to our Blog! Today, we are proud to introduce to you our 2020 catalogue, which encapsulates all the research findings and developments achieved by our team till date: the 2020 AMEREX CATALOGUE.

Amerex has over 40 years of experience in the food industry, and we believe in helping producers and consumers alike, which is why we are sharing our knowledge to enable you in making better choices.  Our philosophy has always revolved around the prioritization of R&D sector. For us, innovation goes hand in hand with our trials and analysis, and our conclusions have been brought about by many years of extensive research based on this philosophy.

So, here is the result of all this work! A document where you can find solutions to many problems that affect companies in the food industry, strictly adhering to our slogan: “A solution for every challenge”. We want to give you a little “sneak peak” of the content…

Here’s an introduction to all our main trials conducted using our preservatives and starters, on the meat industry.

In this picture is described the growth of Lactobacilli in fresh sausages with and without the addition of a Safemix preservative. Values in the control sample shows an exponential growth from day 1 to day 7, reaching around day 6 a value of 6 on the log scale (ten raised to the power of six), above the Lactobacilli shelf-life limit. However, in two samples on which Safemix has been incorporated, there exists a progressive lowering of Lactobacilli to a logarithmic scale below 4 (ten raised to the power of four), around day 5 in the case of Safemix 1, and from day 1 to day 7 of shelf-life in the case of Safemix 2
Image 1. Trials on fresh sausage with our range of preservatives – Safemix
In this picture two burgers can be seen: a control with three additives incorporated (citrate, ascorbate and diacetate), and another one on which diacetate has been replaced by the Safemix preservative. This last one has a better color, which proves that one of the additives can be substituted with a natural solution and achieve better results.
Image 2. Trials on burgers with our range of preservatives – Safemix
This picture shows a comparison between a dried sausage (chorizo) ​​manufactured with Fermitrat-S1, one of our starters, and the same chorizo ​​without a starter. Differences in texture can be observed, the dried sausage ​​with the starter shows a much solid texture produced by water retention and a lower pH. On the other hand, the control dried sausage ​​presents a typical wrinkle, because of the no retention of water by the meat proteins as the result of no acidification.
Imagen 3. Differences between dried sausages with/without a starter
In this picture you can see a loin injected with a very special starter from our Fermitrat range, based on micrococci that do not takes part on an acidification proccess. This starter only produce a color similar to the one provided by nitrification, which remains stable over time (in the picture it is showed 15 days after injecting)
Image 4. Pork loin injected with a Fermitrat starter

In addition to this, we have laid eyes on other prominent sectors of the food industry in the past few years. We believe that our range of preservatives will be of great use owing to their effectiveness. In the coming years, we aspire to develop and boost our potential to a greater extent, but for now, here is a brief glimpse into some of our trials.

This picture shows a comparison between spanish omelettes exposed to elevated temperature conditions. One of them has a preservative from the Biamex range, while the other one doesn't. It can be seen much more gas generated in spanish omelette without the preservative, as well as a much less consistent texture
Image 5. Trials in spanish omelettes with our range of preservatives – Biamex
In this picture the evolution of total plate count can be seen in samples of filling sauce, with and without Biamex, one of our preservatives, added. A considerable difference is observed, the sample with the protector is mantained around ten raised to the power of two, while the control sample reaches a logarithmic scale of ten raised to the power of six
Image 6. Trials in a filling sauce with our range of preservatives – Biamex

And there is so much more! Following are over 30 pages of visual documents to backup and display our research, would you like to take a look?

CLICK HERE TO ASK FOR YOUR COPY

Or send us an email to: imasd@amerexingredientes.com

We are at your disposal!

Phone number: +34 91 845 42 14

DOWNLOAD THIS POST: Let us show you our new 2020 catalogueDownload
Our Products

Contact us

5 + 2 = ?

LISTERIA: A NEW CASE STUDY, IN A DIFFERENT BATTLEFIELD

/by
Dairy industry

Hello everyone and welcome again to our Amerex Blog!

As we have mentioned in our previous Blog posts, Listeria monocytogenes, a common bacteria found in the food industry as well as the disease it causes -listeriosis-, are back in the spotlight. As per the information gathered in the last few months, even though it is related to the meat industry, it poses a threat to many other sectors as well.

Therefore, the objective of this Blog post is to ensure that everyone is conscious of another battlefield when it comes to Listeria: dairy industry. Specifically, and as a case study, we would like to explain a very interesting situation that happened at Amerex. Let’s have a look!

Feta cheese is a Greek origin cheese made mainly from goat milk. It is considered a “ready-to-eat meal” by the AESAN as it doesn’t require any cooking or processing to reduce or eliminate the presence of Listeria monocytogenes to bring it within the acceptable range. This is the main reason behind the prevalence of this type of bacteria in this cheese. Furthermore, according to integrated mathematical models in ComBase, an online tool created by a collaboration between Tasmania University and the USDA-ARS for quantitative food microbiology, feta cheese is classified as a food where the growth of Listeria monocytogenes is possible due to its pH, aW and lactic-acid concentration.

Feta cheese, a food where the growth of Listeria monocytogenes is possible

Nevertheless, numerous research papers published in major scientific journals proved that feta cheese, in particular, prevents the development of this family of bacteria and, in addition, leads to a progressive inactivation of microorganisms. These researches fool the industry into believing that feta cheese meets the necessary food safety requirements of food safety for Listeria monocytogenes for its entire shelf-life, however, it is important to bear in mind the significance of the Hazard Analysis Critical Control Points (HACCP), such as: contamination level of raw materials, specific processing conditions, etc… All of these are included in the barriers we discussed in the previous post from our Blog.

In fact, these HACCP guidelines contradict the information in the aforementioned scientific journals. The moment any raw material, mainly pasteurized milk, is contaminated during fermentation, it provides ideal conditions for the proliferation of the infectious agent within the first two days. Considering this growth, under certain circumstances, some strains of Listeria monocytogenes can survive a standard pasteurization process; this could be a cause of alarm for human health safety.

It should be noted that the low temperature and low pH conditions during storage provide an ideal environment for the stabilization of the bacteria in high concentrations. In addition, even in temperatures starting 1.7 ºC and above, it cannot be guaranteed that the cheese is free of pathogens. In addition, the regulation parameters specify that, in order to prove that Listeria monocytogenes does not grow in a product, it would have to meet one of the following requirements: pH≤4.4, or aW≤0.92, or a combination of both parameters: pH≤5.0 and aW≤0.94.

Since feta cheese has a pH of 4.4-4.6 and aW of 0.94-0.95, it barely fits within these parameters and it is likely to exceed in some batches. Therefore, taking into account the temperature mentioned above, we could be facing potential threats.

Following this explanation and the previous post from our blog, it is key to try to manufacture a 100% safe food item. It is clear that there is no single formula for achieving this level of absolute safety. However, the more barriers between the pathogen and our product, the better.

This is a problem that affects not only meat and dairy industry, but also other sectors of the food industry that are normally considered exempt for this threat.

There is always something to be done for improving safety. We invite you to share your own concerns, whatever industry you belong to, and we will provide personalized assistance to boost your confidence regarding the launch of products.

Here at Amerex we design our preservatives with specialized technology and are constantly developing our know-how, to achieve one of our main objectives: building a set of barriers that are unbreakable for any harmful microorganism.

Once again… Here we are!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: Listeria: A new case study, in a different battlefieldDownload
Our Products

Contact us

3 + 4 = ?

FOOD SAFETY, WHAT CAN WE DO TO FIGHT BACTERIAL THREAT?

/by
Listeria monocytogenes

Welcome again to our blog as we say goodbye to summer! In today’s Blog, we will discuss one of the hottest issues in food industry at present-ensuring food safety against Listeria.

At Amerex, we are always on the lookout for important issues that concern major sectors of the food industry. Particularly, in recent months, various health problems caused by Listeria monocytogenes have surged, so let’s look into this in detail to find out more. For example, heat is not a deterrent to the growth of this bacteria, many products that are manufactured using various heat treatments, like fermented sausage (“chorizo”), cooked blood sausage (“morcilla”), roasted meat (“carne mechada”), or any other product strongly treated by heat, might still be affected by the growth of Listeria. There is a common tendency to rely these heat treatments followed by the refrigeration processes to eliminate the presence of these bacteria entirely but, ultimately, these act only as barriers. We believe that each barrier, though beneficial, works as an additional wall to prevent contamination. Therefore, the more barriers, the better the safety.

List of protective barriers: moisture and pH, packaging, chemical additives, atmosphere control. storage, HACCP systems and heat treatment

The need to protect meat products like the ones mentioned before against the harmful effects of Listeria is a serious issue that the food industry deals with currently. In case of the meat, there are two barriers: the heat treatment, which is the former barrier, followed by the refrigerated storage, which acts as the latter. Specifically related to the storage, we would like to cite this article from El Mundo: Listeria: Crece la amenaza de la bacteria que sobrevive en tu nevera (“Listeria: The threat of the bacteria that survives in your fridge grows”). This article describes the occurrence, development and consequences of the presence of Listeria monocytogenes in food and the measures to be taken for preventing its appearance and growth. However, heat treatment and refrigeration, combined with control of the product’s initial microbial load and hygiene, are sometimes taken into consideration while at other times, overlooked.

As companies in the meat sector, you may think that by controlling the above-mentioned barriers, you have already controlled the presence of Listeria, but sometimes, things are not that simple. In addition to all possible barriers, out of which heat treatment, refrigeration and hygiene are the most significant to consider when it comes to safety control, there exist further barriers like the preservative solutions provided by Amerex. One of our top sales, Fermitrat® Export, would act as an additional barrier by itself.

Image showing the effect of Fermitrat-Export, one of our preservatives, against Listeria sp. inoculated in foie. You can see how both dosages of Fermitrat control growth better, practically eliminating this bacteria at a dosage of 1.5 g/Kg of the preservative
Image showing the effect of Fermitrat-Export, one of our preservatives, against three strains of Listeria sp. inoculated into sliced ​​turkey. At a dosage of 1.5 g/Kg of Fermitrat, a bacteriostatic effect is produced, preventing the growth of the bacteria which is three logarithmic units lower than the sample without the preservative

Among the barriers, we can find references in the legislation about microbiological criteria, which includes pH and aW criteria. Therefore, once these two parameters are met, there is no further requirement to ensure safety.

Extract from the legislation about microbiological criteria, which establishes that products with less or equal to 4.4 pH levels and less or equal to 0.92 water activity, or products with with less or equal to 5 pH levels and less or equal to 0.94 water activity, cannot support the growth of Listeria monocytogenes

You may think that by abiding to the legislative parameters and maintaining adequate supervision pf certain other parameters, you are free from danger against Listeria. However, if you aim to create higher quality, more desirable products, you could even lower the pH and aW requirements by adding a protector in your manufacturing process.

The choice is in your hands, we are available round the clock to clarify your doubts and uncertainties and to provide you the necessary assistance to meet your requirements.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: FOOD SAFETY – What can we do to fight bacterial threat?Download
Our Products

Contact us

2 + 2 = ?

WE PRESENT THE MIA: METHOD INNOVATION AMEREX

/by

Welcome one more day to our Amerex Blog! This post makes us feel very proud since it is the result of a constant and thorough work. We summarize all our thoughts provided for the personalized service we make for you. Today we present the Method Innovation Amerex, or MIA, as a performed map that looks upon the peculiarities and identities of each company. Let’s see what is it like!

For the past several years, Amerex has prioritized the R&D field to stay at the technological forefront and to grow more and more. An important event for us in 2019 was to furnish our pilot plant with exclusive equipment.

After a lot of research and thanks to our own experience during the process, we want to highlight the importance of optimizing everything. According to this, we have developed a mechanism for implementing the latest innovations in our formulas with the application on every one of the interested manufacturing plants. This is the new MIA.

What do we want to achieve with the implementation of the MIA? We want to achieve a 100% personalized and closer assistance, aimed at relating the concepts test and product launch as synonyms and maximising the chances of success throughout a close collaboration.

How are we achieving it? First, it is essential to define all the vocabulary in the proper way: Test, Assay and Sample. A conceptual route of them and their relationship would be the following, but maybe it would be interesting for you to know more about it.

Correlation between the concepts test, sample and assay, from the need for a product that involves testing with a plan and sample management, to the establishment of the product on the market after the validation process.

Which concepts do we consider essential for the correct development of the MIA?

  • Previous work → to establish, as we have said before, an objective and a plan before starting.
  • Sending samples → they are only sent after the study if meeting certain requirements.
  • Communication → the need for communication amongst different channels is summed up through a shared document between Amerex and the client.
  • Analysis of the results → Amerex will always be involved in the analysis of the results as a greater guarantee of making the test profitable and ensuring the same.

The implementation of the MIA means that with half the assays required in each test, less time is needed to validate a product and also 30% of the products are validated. Without this method, this means one out of ten times.

In this image you can see a comparison of an average validation of a product in the industry, compared to a validation using the Amerex Method

Moreover, the ultimate goal is to achieve commercial success in the market, a Top Sales. The previous work of guiding the test, together with a bigger flow of developments, boosts the chances of achieving this success by 40%.

So far, it is clear that we save time and ensure better results. However, what about the costs?

Let’s see an example simulating the costs of an average company from the food industry, where the average investment for tests, including labour costs, may be around 30,000 euros. If the number of trials is split in half, as noticed before, then the costs will be only 15,000 euros.

The fact that 30% of the products are validated and a 40% more chances for them to became a Top Sales, makes it plausible to increase the turnover in 15%, 350,000 euros in this case.

In addition, we have checked that the returns fall by 1%, which constitutes about 22,000 euros of savings. In an average Fermitrat®, about 20,000 euros are invested per year. It pays for itself, it is profitable.

We believe that this text may seem just like empty words, but there is so much more. We are at your disposal for checking out other examples or scenarios, providing specific information about the method itself or a personalized assistance for your particular case.

Do you sign?

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: We present the MIA – Method Innovation AmerexDownload
Our Products

Contact us

0 + 8 = ?

2019 MEETING AT THE UNIVERSITY OF LLEIDA – Use of starters in the food industry

/by

Hello again and welcome to a new Blog post. For one more year, we have participated in a meeting to share our knowledge with the students of the Master in Innovation and Management in the Food Industry, taught at the University of Lleida. Here is the whole experience!

The conference was impeccable thanks to this centre where we always feel like home whenever they invite us to share our experience and our thoughts about today’s industry.

For many years Luciano and Alejandro, Amerex’s technical experts, dealt with some topics such as the application of starters in the meat industry, but this year the rest of the food industries were presented with a special emphasis.

Other industries in the food sector: dairy, fish, ready meals, sauces, vegans and vegetables and bakery

As we have already mentioned in other occasions, starter or ripening cultures are commonly used for a traditional purpose, which is to actively intervening in the creation of organoleptic properties of the final product during the manufacturing of fermented foods. This is performed through the production of acid and enzymes, as well as ensuring sanitary quality.

Particularly, preservative cultures increase shelf-life and safety of the final product, so they can last longer. Let’s see some examples!

Comparison of fresh loin with a chemical additive vs. Fermitrat Export, an Amerex's natural solution. The loin with the chemical additive has a considerably worse appearance due to gas formation, exudate, weak texture and yeast colonies

In the meat sector, we can see a comparison between two cooked loins, one of them injected with a common chemical additive while the other has been injected with one of our preservatives. The results of adding a preservative are remarkable and profitable, thanks to their capacity to control factors that negatively affect the final product, both microbiological and organoleptic.

Comparison between spanish omelettes with and without Fermitrat Export, an Amerex's natural solution. The omelette with the preservative has a better appearance

In the case of these two spanish omelettes subjected to high temperature conditions up to 33ºC, we can also see the difference between adding a preservative or not. Both organoleptic (gas generation, texture) and microbiological (analysis of total mesophilic and enterobacteria) results were worse in the spanish omelette without the preservative.

Comparison between fresh salmon with and without Fermitrat Export, an Amerex's natural solution. Salmon without the preservative has a completely discarded texture, and a greater liquid formation

Alternatively, in these salmon pieces, with and without preservative. Above all we can observe the liquid formation and texture. It can be stated then that the addition of a preservative clearly provides an advantage at least in an organoleptic level in this matrix.

What will be next? Our Pilot Plant is already preparing to carry out further trials in other applications. This year, the two top products in terms of preservatives that had not been tested so far are salmon and sauces for vegetable matrixes. Stay tuned, because we will continue reporting!

Image showing new applications of preservatives in different industries of the food sector, such as fish or ready meals

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: Use of starters in the food industryDownload
Our Products

Contact us

1 + 1 = ?

AMEREX PRESENTATION AT THE II LA RIOJA HEALTHY FOOD FORUM

/by

Hello and welcome again to our Blog! As we mentioned in the last post, Amerex participated in the II La Rioja Healthy Food Forum, a journey on which our technical experts talked about clean label strategies adopted by the industry as technical solutions for these consumer demands.

It is a pleasure for us to attach here an audiovisual sample of that amazing day, hoping that it will be very interesting and instructive for you:

Do you want to see the rest of the talk: Click here!

We really hope you liked it. If you also have any question or you want to ask for more personalized assistance, do not hesitate to contact us on the following email:

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
Our Products

Contact us

0 + 1 = ?

AMEREX PARTICIPATION IN THE II LA RIOJA HEALTHY FOOD FORUM

/by

Last month, Amerex’s technical division had the honour of participating in the II Foro Healthy de Alimentación de La Rioja (II La Rioja Healthy Food Forum), invited by Centro Tecnológico CTIC-CITA, the perfect hosts who once again counted on us to disseminate and to share our knowledge.

This Forum exhibited the different challenges of the industry when facing a change in consumer trends towards healthier eating forecasts, based on innovation and product reformulation. Our technical experts Luciano Vivas and Alejandro Rodríguez made a presentation focused on clean label strategies adopted by the industry as technical solutions for these consumer demands. Do you want to know which thoughts they shared? Keep reading!

The presentation was based on several questions to be answered about possible solutions to carry out the clean label strategy, its influence on quality and its profitability.

Are there solutions? Yes. However, before facing them, a well-defined and balanced objective must be determined. It is difficult to define a tasty, healthy, unprocessed, appealing and free of E-numbers final product, even more with considerably enhanced shelf-life and safety. It is difficult and we have to be realistic.

Nevertheless, as we have said before, many solutions can be reached by establishing defined and balanced objectives. For example, if our objective is to eliminate sulphite, a slightly effective microbiologically preservative but a very good reducer speaking in terms of colour, we can use a clean label microbiological solution. This solution will certainly increase the shelf-life, however the colour will not be the one provided by sulphites. Besides, as we have stated before, Amerex is already working on solutions regarding colour. The following is a concrete example amongst many others:

Descriptive image about the different Amerex clean label blends as solutions to various industry challenges. These challenges are the following: color, gas and/or liquid formation, and growth of spoilage bacteria such as Lactobacilli/Gram +, Listeria, Enterobacteria, Anaerobes, and Moulds and yeasts.

Historically, we have applied our solutions almost exclusively to the meat industry. Nowadays, many other industries in the food sector demand this kind of strategy and we can assure that the formulas we provide are perfectly adaptable to them. These industries include dairy products, fish, beverages, ready meals, sandwiches, egg products, vegan products…

The second question to be answered is the following one, what impact does it have on quality? We can guarantee according to our expertise that microbiologically the quality is assured. As you have seen in the previous image, all the solutions are tested and verified in our pilot plant, evaluated through different tests such as the aforementioned Challenge Test.

To guarantee your quality, you must be surrounded by experts in other areas for synergetic relationships that promote the quality. This is the reason why we are delighted to collaborate with the host, CTIC-CITA, who helps us to develop thanks to its excellent facilities, its qualified staff and the ease of communication between us. Last but not least… Are they profitable? As we have mentioned before, with a well-defined objectives and a tested, well-designed product, a higher rate of validated products is achieved. This is the first criteria of profitability: good communication, trust and the establishment of objectives agreed by both parties. Higher profitability, with up to 20% more validations and better market performance is reached. We can state that only with 1% of final products not returned, you have already amortized the invested cost. Our solutions pay for themselves.

In this image you can see a comparison between a standard industry validation of a product, and a validation using the Amerex Method

Soon we will upload the full video of the day. Do not miss it!

Once again many thanks to our friends and we hope to see you all in future editions.

Amerex see you neXt time
DOWNLOAD THIS POST: Amerex participation in the II La Rioja Healthy Food ForumDownload
Our Products

Contact us

1 + 5 = ?