A new solution allows Lallemand’s yeast to swap out nitrates and nitrites in cured meat
Lallemand’s Bio-Ingredients and Specialty Cultures divisions has recently teamed up to develop a new solution to reduce or remove the need for added nitrates and nitrites in processed meats, such as bacon, dry-cured sausages and mortadella. The launch comes as French and Danish food authorities are increasingly concerned about the […]