Kerry has recently been issued a US Patent for curing meat or meat products using a plant-based curing agent.
According to a recent article on foodingredientsfirst.com “US Patent No. US 11,071,304 for ‘Method and composition for preparing cured meat products’ provides the legal protective foundation for Kerry’s extensive history of original research work that led to the development of a natural curing process for preserving traditional meats and meat products, such as deli meats, bacon, hot dogs and sausage.”
The patent had been pending since it was first applied for in 2008.
In a time when consumers are looking for cleaner labels, the article highlights that “Products that have been produced with a natural curing agent will bear the label uncured in some regions.”
The article goes on to say that today, around 12.5 percent of cured/uncured products launched globally bear the uncured label indicating a natural curing agent was used, according to Mullarkey.
Innova’s new product launch data shows the most significant popularity for cured meats in North America and Western Europe, followed by Latin America.
“Deli meat is the strongest subcategory followed by meat products such as bacon and hot dogs. The love of cured meat taste has also traveled across into the pet food space,” Mullarkey notes.
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