New natural ingredient retains moisture in poultry
May 4, 2010
by Jeff Gelski
MARKOVCI, SLOVENIA — Vitiva has introduced vPoultry to the poultry market in Europe. A blend of sea salt and Vitiva’s patented VivOX4 formulation, vPoultry is a natural replacement for phosphates and other synthetic moisture-retention ingredients as well as synthetic antioxidants used in poultry processing, according to Vitiva.
A joint venture between Vitiva, based in Markovci, and FutureMeat, based in The Netherlands, created vPoultry. The ingredient has water-binding features and also improves juiciness and mouthfeel, according to Vitiva. It is heat-stable and maintains anti-oxidative activity up to 240 degrees Celsius (464 degrees Fahrenheit).
“Beyond its unique features and advantages in comparison to other synthetic ingredients used in poultry processing, vPoultry is very cost-effective for natural liquid binding since it provides better yield and enhanced anti-rancidity protection of the product in comparison to traditional phosphates and antioxidants,” said Ohad Cohen, chief executive officer of Vitiva.