{"id":14774,"date":"2025-09-03T10:19:46","date_gmt":"2025-09-03T10:19:46","guid":{"rendered":"https:\/\/amerexingredientes.com\/fermitrat-n-fermento-para-la-generacion-de-color-sin-nitritos\/"},"modified":"2025-12-26T11:47:13","modified_gmt":"2025-12-26T11:47:13","slug":"fermitrat-n-ferment-for-colour-generation","status":"publish","type":"post","link":"https:\/\/amerexingredientes.com\/en\/fermitrat-n-ferment-for-colour-generation\/","title":{"rendered":"FERMITRAT N, FERMENT FOR COLOUR DEVELOPMENT"},"content":{"rendered":"

In both the meat and fish industries, achieving an attractive and stable colour<\/strong> in cured or processed products is essential to ensure consumer acceptance. Traditionally, nitrites<\/strong> have been the most widely used resource for this purpose, but the growing demand for clean labels<\/strong> and more natural foods has driven the search for natural alternatives<\/strong>. At the same time, new legislation requires stricter limits on the use of this chemical additive.<\/p>\n

In this context, Amerex’s Fermitrat N<\/strong> is presented as an innovative solution that allows the development of characteristic colour and aroma as a complement to nitrites, enabling compliance with current legislation.<\/p>\n

In the following blog, we analyse in detail this new legislation affecting the use of nitrites and nitrates: New regulations on nitrifying agents: reduction in the use of nitrates and nitrites.<\/a><\/u><\/strong><\/p>\n

1. In which foods are nitrites used and what is their technological functionality?<\/h2>\n

Nitrites are chemical compounds containing oxygen and nitrogen that occur naturally (in soil and water) and are used as preservatives in the food industry (E-249, E-250).<\/p>\n

Nitrates and nitrite salts are commonly added during the production of a wide variety of meat products<\/strong> (cooked and cured hams, sausages such as chorizo, bacon and other injected products), fish and cheese. As mentioned above, they are also found naturally in green leafy vegetables such as spinach, lettuce and rocket, which are our main source of nitrate in the diet, and in drinking water.<\/p>\n

Their technological functionality is very well defined. They are used to develop and stabilise the characteristic colour of cured products<\/strong>. They also ensure the typical aroma and flavour<\/strong> of cured products. Furthermore, they have a dual preservative function, as they prevent the growth of pathogens<\/strong>, especially Clostridium botulinum.<\/u><\/em><\/strong> Finally, their antioxidant properties help to maintain quality throughout the shelf life.<\/p>\n

However, the use of nitrites is increasingly being questioned. Excessive amounts of nitrites can impair the blood’s ability to carry oxygen, causing symptoms such as weakness and tachycardia. In addition, they can contribute to the formation of nitrosamines<\/u><\/strong>, some of which are carcinogenic. For these reasons, they are a public health concern as they are associated with diseases such as cancer.<\/p>\n

2. What are the legislative limits applied to nitrites?<\/h2>\n

European legislation strictly regulates the use of nitrites in food through Regulation (EC) 1333\/2008<\/strong>, recently amended by Regulation (EU) 2023\/2108<\/strong>.<\/p>\n

Some examples of the current limits<\/a> that apply are:<\/p>\n\n\n\n\n\n\n\n\n
Product category<\/strong><\/td>\nAdded nitrite limit (ppm)<\/strong><\/td>\nResidual limit (ppm)<\/strong><\/td>\n<\/tr>\n<\/thead>\n
Non-heat-treated meat products<\/td>\n120 o 80<\/td>\n67 o 45<\/td>\n<\/tr>\n
Heat-treated meat products<\/td>\n120 o 80<\/td>\n67 o 45<\/td>\n<\/tr>\n
Traditional cured products<\/td>\n150<\/td>\n50-150<\/td>\n<\/tr>\n
Sterilised products<\/td>\n80<\/td>\n40<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

These limits are mandatory from October 2025<\/a><\/strong> and represent a significant reduction<\/strong> compared to previous legislation, increasing pressure on manufacturers to reformulate their products without compromising their safety, colour and flavour.<\/p>\n

3. Ferment complementary to nitrites to comply with legislation.<\/h2>\n

With the aim of reducing the use of nitrites<\/strong> in food, Amerex has developed innovative solutions based on applied microbiology<\/a><\/u><\/strong>. One example is our Fermitrat N ferment<\/strong>.<\/p>\n

FERMITRAT N<\/strong> is a concentrated ferment of micrococci and staphylococci <\/strong>designed to promote the natural development of colour and aroma<\/strong> in meat products. Its action maintains the sensory and visual quality of food<\/strong>, while complying with consumer demands for clean labelling and natural preservation<\/strong>.<\/p>\n

Furthermore, as a natural solution<\/strong>, Fermitrat N not only meets the most stringent regulatory requirements, but also provides additional microbiological<\/strong> safety<\/strong> thanks to its competitive action against unwanted microorganisms.<\/p>\n

4. How to apply Fermitrat N ferment<\/h2>\n

The application of any Amerex ferment, and specifically Fermitrat N<\/a><\/strong>, is very simple and adapts to different production processes. We always recommend adding it at the beginning of the process along with the rest of the ingredients and following the usual manufacturing process.<\/p>\n

In summary, the steps to follow to apply Fermitrat N ferment are as follows:<\/p>\n