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 use of these additives in processed meats for their link to cancer.

According to the firm, “natural rosé is a synergistic combination of food cultures and yeast extracts that we combine and apply to meat. The purpose is to stabilize color in a formulation where nitrites and nitrates are reduced or removed completely.”

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