MINNEAPOLIS - Cargill Health & Food Technologies (H&FT) announced today that the United States Department of Agriculture (USDA) has determined that trehalose may be used as a flavor enhancer in non-standardized, ready-to-eat meat and poultry products.
Cargill H&FT submitted sensory study data where its Ascend(tm) trehalose was used in several meat products to USDA. The data indicated that trehalose effectively reduces or eliminates the metallic, bitter and astringent off-flavors associated with the use of such ingredients as sodium phosphate, salt, potassium lactate and sodium diacetate. Cargill's ASCENDTM brand of trehalose is a unique sugar made from cornstarch that provides an ideal ingredient for many food applications. ASCENDTM trehalose is well known for its ability to stabilize proteins and enhance flavors.
"This new classification broadens the opportunities for the use of AscendTM trehalose, both as a flavor enhancer and yield optimizer, in meat applications such as roast beef," said Jim Kappas, director of Cargill H&FT's international and emerging products. "In addition, ongoing plant trials are underway to identify additional benefits that AscendTM may bring to meat and poultry products."
Cargill Health & Food Technology, based in Minneapolis, is a leading developer, processor and marketer of science-based, healthy ingredients of food and dietary supplements worldwide. Cargill H&FT is business unit of Cargill, an international provider of food, agricultural and risk management products and services. With 101,000 employees in 60 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargillhft.com and http://www.cargill.com.