PURAC launches a new product: the natural Opti.Form Vinegar

 

For many years PURAC has produced PURASAL Opti.Form, a range of products based on lactate and sodium diactetate. These products have a well-known reputation in the meat and poultry industry for their antimicrobial and food safety properties. By replacing sodium diactetate with vinegar, PURAC adds an natural alternative to their product portfolio: Opti.Form Vinegar.

 

Opti.Form Vinegar has comparable antimicrobial and food safety properties as the current PURASAL Opti.Form range. Opti.Form Vinegar contains PURASAL HiPure P Plus, potassium lactate with the cleanest flavor profile available. The product fits well into low sodium food products while ensuring a minimal taste impact in the final product.

 

Opti.Form Vinegar is being produced in Blair, Nebraska, USA. Production is carried out in accordance with HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) principles. Kosher certificates are available on request.

 

As a major ingredient supplier for the meat & poultry industry, PURAC is constantly developing new products by applying new and improved technologies. This enables producers to create safe, new and improved meat and poultry products.