Producers of meat and sausage products face a dual challenge today: the market demands Clean-Label products with transparent ingredients, while regulatory pressure on classic additives such as phosphate and nitrite is increasing. So how can you ensure consistent product quality, food safety, and yield when trusted tools are no longer viable?
The answer is not compromise, but innovation. With the functional systems OPTISAN-9070 (an effective phosphate replacer for meat products) and NATSAN-1618 (a safe nitrite replacer for sausages), maBitec provides proven solutions that are both technologically reliable and economically sustainable.
The Dual Challenge: Regulatory Pressure Meets High Consumer Expectations
1. The Phosphate Dilemma: Essential, Yet Undesirable?
Phosphates (E450, E451) are the standard for water retention in cooked sausages, as well as for texture and yield. But in the Clean-Label era, their disadvantages have become a sales barrier:
- Mandatory labeling: E-numbers are perceived as artificial and deter consumers.
- EFSA re-evaluation: Stricter limits are increasing pressure on manufacturers.
- Retail acceptance: “No added phosphate” is becoming a selling point.
2. The Nitrite Controversy: Safety & Color with a Downside
Nitrite curing salt remains the standard for curing color, flavor, and microbiological safety. However:
- Nitrosamine formation: Potential cancer risk from reaction products.
- Residues: Residual nitrite remains in the final product, even with correct use.
- Questionable substitutes: Non-transparent replacements such as celery extracts are not considered a viable solution.
The market demands transparent alternatives to nitrite and phosphate – and this is exactly where our systems come in.
