State-of-the-art meat and poultry preservation solutions, from Corbion, are keeping pace to meet the myriad challenges that producers face in today’s global meat and poultry industry. Corbion will share sample food applications showcasing these solutions with attendees at the upcoming International Production & Processing Expo, which run Jan 25 through Jan 27 in Atlanta. Preservation and application experts will be on hand in the redesigned Corbion booth (BC9833) located in the event’s new food safety plaza, where visitors can sample these solutions, with some featuring antioxidant ingredients under the company’s new Origin brand.

“For some time now, the industry has depended on ingredient solutions that deliver on many important product attributes, but compromised on others,” said Rob Ames, director of Business Development—Meat at Corbion. “Today we’re reaching a new level of sophistication in terms of our understanding and the tools and options available to us. That means fewer compromises and better performance for our customers.”

Corbion antioxidants, including those under the new Origin brand, give producers consumer-friendly, plant extract solutions that effectively slow oxidation processes, which degrade important sensory indicators of freshness, including color, aroma and taste. These ingredients may be applied at higher usages without causing negative sensory impacts.

Business, sales and technical experts from the Corbion team will be available to discuss a wide range of solutions to processing, product development and microbial challenges. Guests will also be invited to:

Attend “Combining Food Safety and Shelf Life in Fresh Chicken Processing,” an IPPE Tech Talk presented by Rob Ames, along with Nick Sevart, Business Development Manager, on Jan. 25 from 1-1:20 p.m. at presentation booth #C10611.

Experience sample applications of Corbion solutions featured in Crossroads Chicken Street Tacos, KC-style BBQ Turkey Meatballs and more. These sample solutions deliver on a range of priorities for processors, including food safety, taste, texture, yield, sodium reduction, color protection and alternatives to HPP processing using new, established and emerging ingredients.

“The capabilities we have now allow us to simultaneously accomplish a greater number of goals that benefit processors, consumers or both,” Ames said. “We’re looking forward to exploring how we can keep our guests’ and customers’ products fresh longer, keep consumers safe and happy, and reduce waste, all of which help make meat and poultry a more profitable, sustainable business to be in.”