Nowadays, the safety and quality of meat products are two of the most important pillars in the food industry.
With consumers' growing interest in more natural and healthier foods, the meat industry has started to explore alternatives that not only improve the quality of its products, but also ensure their food safety.
Plant, spice and fruit extracts have historically been used for their medicinal and preservative properties. In the meat industry, these extracts offer a natural solution to improve product safety and quality.
From improving microbiological safety to extending shelf life and enhancing flavour, the benefits of these extracts are clear. With continued investment in research and development, and the adoption of advanced technologies for their application, the future of natural meat products looks bright.
The adoption of natural extracts in the meat industry will not only improve product safety and quality, but also contribute to a more sustainable and healthy food industry. Supported by continued research, technological innovation and collaboration between industry, regulators and consumers, natural extracts have the potential to transform the way meat products are produced and consumed around the world.
