Transcript CRACKING THE CODE to Natural and Clean Label Processing

CRACKING THE CODE
to Natural and Clean Label
Processing
HOST
Bill McDowell
Editorial Director, Meatingplace
MODERATOR
Ana McGuire
Editor, Meatingplace
Working With “All-Natural”
Ingredients– Process And Cost
Implications
Jeff J. Sindelar
Assistant Professor/Meat Extension
Specialist
University of Wisconsin
Poll Question
• What natural ingredient are you most
commonly using?
A.
B.
C.
D.
E.
Natural curing ingredients
Natural antioxidants
Natural antimicrobials
Natural binders/extenders
Other
Poll Question
• What is the biggest obstacle you face using
natural ingredients?
A.
B.
C.
D.
Cost
Concern about negative change in product
The unknown (what outcome of use will be)
Understanding what ingredient will do (how it
works)
Meat Processing Then and Now
• Centuries ago, meat
processing did not include
the array of ingredients
nor technologies found
widespread today.
Meat Processing Today…
• Safest and highest quality products are
produced today.
• Astonishing output and low finished product
costs are commonplace.
• Ingredients have offered the ability to move
the industry forward.
“Natural” (processed meats) definition:
• “…does not contain any artificial flavor or
flavoring, coloring ingredient, or chemical
preservative (as defined in 21 CFR 101.22), or
any other artificial or synthetic ingredient; and
the product and its ingredients are not more
than minimally processed.” (USDA Food Standards and
Labeling Policy Book, 2005)
Approach to “All-Natural” Ingredient
Usage
• Must determine the following for
each ingredient:
– What is being replaced?
– What was the original intent and purpose of
the ingredient being replaced?
– What is the consequences of replacement?
Impact of Ingredient Replacement
• Food safety
• Product Quality
• Profitability
Common Categories of Ingredients of
Interest
• Curing ingredients
• Binders / extenders
• Antioxidants
• Antimicrobials
Ingredient Replacement
• A thorough understanding of core Meat
Science / Food Safety principles is key
– What physical and/or chemical changes in meat
system/product are occurring from ingredient
and why?
• Curing reactions from sodium nitrite
• Free radical control from BHA/BHT
• pH adjustment from sodium phosphates
Natural Ingredients- Curing
Compounds
• Situation:
– Nitrite is only compound able to generate cured
meat properties
• Solution:
– Very few options
– Addition of ingredients containing naturally
occurring nitrates to simulate typical curing
Natural Ingredients- Binders &
Extenders
• Situation:
– Compounds added to increase water retention
– Different compounds have different mode of action
• i.e. phosphates, starches, non-meat proteins, hydrocolloids, etc.
• Solution:
– Determine product and ingredient mode relationship
• What was being accomplished? (binding from pH change,
binding from ingredient itself)
• What ingredient will provide same outcome with least impact on
water binding, texture, etc.?
Natural Ingredients- Antioxidants
• Situation:
– Compounds added to control lipid oxidation
• Interrupt cycle of autoxidation
• Chelate metals
– Different classes have different mode of action
• i.e. BHA, BHT, citric acid, citrates
• Solution:
– Determine need and extent for antioxidants
• Replacement with “natural” versions
• Control oxidation via other means
– Packaging, refrigeration, light, etc.
Natural Ingredients- Antimicrobials
• Situation:
– Ingredients / processes to control bacterial growth
• Lengthen lag phase or slow log phase
• Injure or destroy bacterial cells
• Solution:
– Evaluate food safety program and system
• Replacement with “natural” versions
• Alternative approach
– Assess and adjust sanitation
– Increase sampling and testing
– Explore other technologies
What are the True Costs?
• Ingredient Related Costs
– The cost of the ingredient
• Product/Processing Related Costs
– Changing manufacturing practices
– Change of raw materials
– Decrease in throughput
• Lower yields
Factors Impacting Natural Ingredient
Usage
• Type of operation
– Fresh / further processed system
– Low cost formulations
• Cost stand point
• Meat/product system limitations
• Knowledge about ingredient
– Making science based decisions
Possible Net Negative Outcomes
• Increased cook yields
• More rapid color loss
– Chemically
– Microbiologically
• Increased rate of rancidity
• More rapid / less control of bacterial growth
– Quality
– Safety
• Significant increase in product/production cost
Possible Net Positive Outcomes
• Increased market demands
• Creation of new market demand
• Improved profitability
• No significant difference in quality or safety
parameters
• Better understanding of products being produced
• Higher per capita consumption of meat and poultry
Do the Benefits Justify the Cost?
The answer to this question can only be
determined by first answering a host of
other questions that will not likely result
in an obvious and conclusive response.
•
Ingredients Solutions, Inc. (ISI) specializes in All-Natural Carrageenan
systems for yield improvement in meat and poultry applications, both cooked
and raw case-ready.
•
Reduce salt and eliminate phosphates while improving yields for a Clean Label,
All-Natural product.
Ingredients Solutions, Inc.
631 Moosehead Trail
Waldo, Maine 04915 USA
Tel: 207-722-4172 / Toll-Free: 800-628-3166
Email: [email protected]
Web: www.IngredientsSolutions.com
Marketing All-Natural Products –
Understanding The Rules
Steven B. Steinborn
Hogan Lovells US LLP
Washington, D.C.
Poll Question
Which factor has posed the greatest barrier to
launching “natural” product(s)?
a. Inability to formulate suitable product using
natural ingredients
b. Lack of consumer interest in natural positioning
c. Cost
d. Uncertainty as to legal requirements
24
Poll Question
What is the appeal of “natural” product positioning
from your perspective?
a. Resonates with consumers who seek healthier
options
b. Almost as good as “organic”
c. Opportunity to charge premium
d. Essential to maintaining position in marketplace
e. Skeptical that it makes any difference
25
Navigating “Natural” Waters: Objectives
• Legal Framework, or
– “Do you like the color gray?”
• Managing uncertainty and maximizing
opportunities
• Tips and Tricks
26
Consumer-Friendly Foods and Ingredients
In Vogue
• “Organic” - - highly regulated, not always
practical for many categories
• Consumer interest in “natural”
– In survey, “natural” was 3rd most common reason
consumers read the ingredient statement (after
fats/oils and sweeteners) IFIC 2010 Health Survey
• Visible claims invite greater scrutiny from
competitors and regulators; value in “getting it
right”
27
“Natural” - - Legal Basics
• No definitive regulation or unified guidance by
USDA, FDA, FTC
• Early 1980’s effort to reach definition by
FDA/USDA/FTC failed. Two observations:
– Context in which “natural” appears determines
meaning
– Recognition that a single, uniform definition is
unworkable
• Fact-specific inquiry that starts with agency
“natural” policy
28
“Natural” - - Legal Basics
• USDA “Natural” Policy adopted in 1982
– No artificial flavor, coloring ingredient, chemical
preservative or any other artificial or synthetic
ingredient
• Example: Chili with beet powder (that imparts color) is not
“natural”
– “Minimally processed”
• Examine the nature of the processing undertaken, including
starting materials.
• Smoking, roasting fermenting okay; solvent extraction,
chemical bleaching not okay
• In practice, also examine if there are “less processed” forms
of the ingredient/food.
29
“Natural” - - Legal Basics
• FDA informal policy
– Precludes added color, synthetic substances and
flavors
– Nothing artificial or synthetic has been included in
food that would not normally be expected
• Examples of “unexpected” ingredients
– Potassium sorbate or citric acid in “natural
lemonade”
– Citric acid and calcium chloride in canned tomato
products
30
Context and Consumer Expectations
• All Natural Chicken – single ingredient raw
poultry
– Added ingredients that are “natural”?
• Cheddar cheese colored with annato
– At odds with policy, but false or misleading?
• “Mostly natural”
– USDA requires explanatory statement
– Some advertising cases look at contribution and level
of non-natural ingredient to measure consumer
deception
• Take-away: look at category, long-standing
practices, potential to mislead
31
Permutations/Options to Consider
• 100% All Natural - - contains only natural
ingredients
• “Made with natural ingredients” - - specify which
ingredients (and present in meaningful amount)
• Natural flavors
– FDA has defined as flavors derived from roasting,
heating or enzymolysis are “natural flavors”
• No artificial coloring, flavoring or sweeteners
• No artificial ingredients or No preservatives
32
Ingredient Function
• Importance of understanding how ingredient is
formulated and function it plays in finished
product
• Natural preservative?
– USDA dispute involving sodium lactate and like
ingredients
– Ingredients can have dual use
– USDA asks: Does the ingredient extend shelf life?
– Cultured celery juice among many examples
33
“Clean Ingredient Statements”
• Cleaning up ingredient statements is popular and
prudent exercise
• How the law makes the simple nearly impossible
– Ingredients must be identified by an appropriate, legal
name
– Ingredients and sub-ingredients must often be listed
• Challenges but not insurmountable
34
Who Cares?
• Consumers and company’s who invest in
brand equity
• Competitor challenges in court and the BBB
• Regulators - - USDA preapproval forces
resolution of issues upfront
• Ingredient suppliers who can gain (or lose)
competitive advantage based on “natural
compatible” ingredients
35
Tips and Tricks
• Assemble the right team - - marketing,
regulatory/legal and product development
– Critical to innovation
– Vendor should be a valuable resource
• “Natural” with appropriate qualifier/explanation
• Technical “deviations” versus claim with potential
to mislead
• Focus on category and consumer expectations
• Is there an impact on safety?
36
Has “CRACKED THE CODE” With Its All-Natural,
Clean Label Solutions.
• 100% ALL NATURAL
• USDA Approved Antimicrobial
• Ingredient Label Reads “Vinegar”
• 100% ALL NATURAL
• Phosphate Alternative-Yield Enhancement
• Ingredient Label Reads “Lemon Juice
Concentrate”
Distributed Exclusively By:
Natural Processing: Making It Work
Duane Koch
President
Koch’s Turkey Farm
Introduction
• 3rd Generation Family Owned Turkey Farm
• Concentrate on Quality & Integrity of Bird
• One of the First Poultry Farms to introduce ABF and
Organic Fresh Turkeys
• Whole Foods Vendor
Stewardship
• Flocks are raised humanely
• Turkeys have plenty of room and are raised in opensided houses allowing natural sunshine
• Turkeys have access to outdoor,
free-range areas
• Animal Welfare Program
is audited every year
Processing
• Birds Grow Naturally the way nature intended
• Birds are never administered Steroids or Growth
Promoting Hormones
• Nitrates and Preservatives,
are never used in
any of our products
Processing
• Turkeys are never administered chemical
Coccidiostats or Sulfa Drugs, even though these are
permitted in ABF programs
• Turkeys are fed a 100% vegetarian diet with no
animal or poultry by-products
Marketing
• Over 25 Products of ABF & Organic,
Fresh & Frozen Items
• Constantly Adding New Items Every Year
• Retail and Food Service Product Lines
• Sales Force of In-House Sales,
Distributers, Brokers and
Wholesalers
Marketing
• Brand Management Principles
• Consistent delivery of product benefits in
all marketing materials
• Constant update of Website, News Releases, Sales
Sheets, Newsletters,
Trade & Consumer Ads,
and Product Brochures
Contact
www.KochsTurkey.com
Koch’s Turkey Farm
416 Valley Road
Tamaqua, PA 18252
Phone: (800) 247-7300
[email protected]
QUESTIONS & ANSWERS
FOR MORE INFORMATION:
Jeff Sindelar: [email protected]
Steven Steinborn: [email protected]
Duane Koch: [email protected]
Bill McDowell: [email protected]
Ana McGuire : [email protected]
Webinar recording and PowerPoint presentation will be emailed to you
within 48 hours.
For more information:
www.meatingplace.com/webinars