FLEISCHWIRTSCHAFT international 6/2017

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14 Fleischwirtschaft international 6_2017 Sustainability Cleansmoke New Coalition is partner for the food industry EU policies not only aim at protecting and preserving the environment, but also at protecting people from health threats. The guarantee of safe and high-quality food for consumers is integral part of apreventative health policy. Classical smoldering is therefore not consistent with EU requirements. In contrast, the use of CleanSmoke with purified smoke from primary products is harmless. The CleanSmoke process allows food manufacturers to increase food safety, while unburdening the environment at the same time. It does not generate hazardous substances such as ash, tar, or polycyclic aromatic hydrocarbons (PAH). In addition, fewer emissions reach air and water, no additional trees need to be cut, and working conditions in smokehouses improve. During the process, food is smoked in asmokehouse with smoke generated from pre-purified primary smoke products (smoke flavor as per EU degree no. 2065/2003). All parameters such as temperature, humidity, time and convection speed match the conditions of classical smoking procedures. The smoked food changes its nutritional characteristics in regards to taste, smell, color, texture and shelf life. CleanSmoke Coalition educates and informs To raise the Europe-wide profile of CleanSmoke, producers of primary smoke products, suppliers of modern smokehouses, meat manufacturers, smokehouses, retailers and food retailers got together in ajoint initiative to found the CleanSmoke Coalition (CSC). The coalition members aim at informing consumers and the interested public, and explaining the potential of smoking food using the CleanSmoke method. The CSC also coordinates studies relating to modern smoking technologies. In addition, it is about further developing European Community Law. For one, the statement for the EU decree 2065/2003 explicitlyadvocates the use of smoke flavors, considering them less harmful than conventional smoking methods due to their fractionation as well as removal of unwanted substances. Furthermore, the technology was supported by the EU as part of “Eco Innovation“, an initiative for the launch of innovative products with apositive environmental impact. The members view themselves as industry partners for all of Europe, and want to pave the road for CleanSmoke on an EU level. Even now, there are talks about the necessary adaption of EU decrees that do not take current developments of this modern smoking technology into consideration. Above all, the CSC demands to unambiguouslydeclare products treated with CleanSmoke as containing “smoke“, rather than “smoke flavors“, avoiding the irritation of consumers. The EU commission has long ago confirmed that smoke Prof. Dr.Stephan Borrmann, Uwe Vogel, Andreas Severin, Reiner Neidhart, Jens Karsten, Dr.Kemal Aganivic, Prof. Dr.Ralf Lautenschläger (f.l.t.r.) generated from primary smoked products is not smoke flavor but smoke. Because CleanSmoke offers additional value for producers of organic food in particular, the CSC considers it anatural conclusion to add sustainable smoking to the EC regulation on organic farming. Coalition Congress has taken place In March 2017,the CleanSmoke Coalition held their first congress, discussing the benefits and advantages for manufacturers and retailers. Various lectures and panel discussions addressed legal aspects and gave an overview about the current situation in Europe. In addition, topics relevant to sustainability were on the agenda, such as protection of resources, reducing emissions, and food safety.While the first conference mainly focused on German participants, the International CleanSmoke Coalition Congress in October hosted 40 international attendees from various European countries. Besides areview of past CSC activities in the EU, the coalition presented anew retail seal for foods smoked with their product. The potential manifested itself in talks of different food industry experts. Meat technologist Prof. Dr.Ralf Lautenschläger for example, lecturing at Ostwestfalen-Lippe University, explained the relevance of modern processing technologies for quality and safety of meat products. “When using CleanSmoke, manufacturers maintain the typical benefits of smoking such as taste, colour and preservation“, he said. “The advantage is that we no longer have to accept the pollution from harmful substance such as the hazardous PAHs.“ That CleanSmoke according to the definition of the term is definitelysmoke, is not aquestion for aerosol researcher Prof. Dr.Stephan Borrmann, director at Max Planck Institute for Chemistry in Mainz, since the smoke is also generated during the burning of biomass. “The onlydifference between CleanSmoke and conventional smoking methods is that the smoke is subjected to a pre-purifying process“, said Borrmann. This difference, however, is crucial for protecting food from harmful substances such as ash, tar, and PAHs. Dr.Kemal Aganovic, German Institute of Food Technologies (DIL), demonstrated how important the contribution of CleanSmoke to protecting the environment could be, demonstrated by aLife Cycle Analysis conducted by DIL. “In Germany alone, up to 80% of CO2 emissions –compared with conventional smoking methods –can be reduced“, the food engineer explained. Aquite substantial amount, especiallyconsidering that Germany is one of the biggest markets for smoked meat, with amarket share of more than 60% for all meat products, and aper-head consumption of 60 kg of meat per year.And because reconstituted smoke is free from resin and tar, there is areduced need for hazardous chemicals to clean smokehouses and smoking plants. If all meat would be smoked exclusivelyusing CleanSmoke, the population –and the environment –would be spared the annual emission of around 40 tons of chemicals. This could improve the life and health of over 80,000 people and even save lives. The legal aspects are arequirement to increase acceptance of CleanSmoke and its health and environmental advantages. Aclear declaration of smoke according to the ’European regulation on the provision of food information to consumers’ is demanded by Jens Karsten. In his lecture, the lawyer from law firm KWG illustrated that smoke should be declared as such on the ingredient list, and raw materials, such as wood or primary smoke products, should not be named as ingredients. //http://clean-smoke-coalition.eu
Fleischwirtschaft international 6_2017 15 Industry News Hydrosol Stabilizing systems to conserve meat Frutarom Clean-label red for plant-based meat analogs Hydrosol GmbH &Co. KG, headquartered in Ahrensburg near Hamburg, Germany, is aleading international supplier of customer-specific stabilising and texturing systems. The company presents new developments for poultry, vegan meat substitute, and dairy and whey products. Poultry products make up the world’sfastest-growing meat category, and Hydrosol has developed awide range of solutions for them. These include injection brines for fresh chicken meat that give increased moistness and tenderness, with brine retention and individuallyadjustable yield. It also offers special functional systems for chicken nuggets, ground meat products, and schnitzel. These provide excellent binding and ajuicy bite, and allow the use of vegetable ingredients in addition to meat, opening up many possibilities for innovative product The end products deliver the accustomed bite and asimilar texture to meat. ideas. The portfolio also includes functional systems for the economic production and long shelf life of poultry sausages. For poultry cold cuts from all-muscle tissue, tailored ingredient combinations for high-end premium products as well as cost-optimized recipes are offered. In the growing meat alternatives category, the company is presenting new stabilising and texturing systems for the manufacture of products like vegan nuggets, burgers, meatballs or “filet strips.” The end products deliver the accustomed bite and a similar texture to meat, and can be pan or deep-fat fried without problems. They can also be used as ingredients for trend-forward convenience solutions. Another plus point is that they contain no flavor enhancers or phosphates. Sustainability is an important issue. In the meat category, Hydrosol helps address it with meat extension stabilising systems that allow products to be made with substantiallyless meat. For example, these might be hybrid products with meat or fish and vegetables. This makes it possible to conserve the valuable resource of meat. //www.hydrsol.de In response to the growing demands for vegan eating, Frutarom Natural Colors Business Unit from Haifa, Israel, launches Bright’n Free Red Rosy, aclean-label, all-natural red color range for plant-based meat analogs. Today’sfood manufacturers of vegan and vegetarian meat analogs strive to mimic not onlythe flavor and texture, but also the color of meat products. They add red color to get an exact “look and feel” of meat. The Bright’n Free Red Rosy line of red colors is plant-sourced, allergen-free and E-number free. It is specificallyoptimized for vegan and vegetarian meat analog applications. It is highlyheat-stable and so suitable for items such as grilled, raw-cured, and par-cooked vegetarian sausages and other foods undergoing along cooking process. It is kosher-certified. //www.frutaromnatural.com
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