PURASAL (sodium/potassium lactate) offers the meat & poultry industry:

• Extended shelf life;
• Enhanced intrinsic product safety by controlling food-borne pathogenic bacteria such as E. coli, C. botulinum, L. monocytogenes
• Enhanced and protected meat flavor;
• Opportunities for new product development (e.g. low fat, low sodium);
• Reduced costs thanks to longer production runs and fewer returns.

PURASAL for safer products
The demands being placed on the meat and poultry processing industry for safer products are more stringent than ever. Programs such as HACCP and GMP have created an awareness of the various safety and health risks that might appear in the processing of meat and poultry products. Retailers insist that their suppliers take responsibility for the quality of their products to ensure the highest food safety standards, since it is the retailer who has to meet consumer demands. At the same time there is a need to extend shelf life.

PURAC, the world's largest and most experienced producer of natural lactic acid and lactates, offers the meat and poultry industry cost-effective solutions to enable them to meet these requirements. PURASAL (sodium/potassium lactate) is a natural ingredient produced from natural L(+)-lactic acid, an organic acid naturally present in meat products.

 

Legislation
PURASAL is GRAS according to the FDA and can be used 'quantum satis' in Europe. The USDA has fully accepted PURASAL for use in meat and poultry products. PURAC's products and tools help European Meat & Poultry producers to meet the new European Commission Regulation on microbiological criteria. For more information, please click here.