Naturex has released a range of cherry-based antioxidants and curing enhancers. Naturally packed with organic acids that aid food preservation, the acerola cherry-derived ingredients open up opportunities for natural preservation solutions in the meat and poultry industry.
Acerola Cherry 17 offers natural oxygen-scavenging properties that protect meat pigments from oxidation, which means it can be used in all types of raw and cooked meat products to improve colour stability. The product can also be used as a curing accelerator in cured meats.
Naturex has also developed XtraBlend RA, an antioxidant that combines acerola with rosemary extract to create a powerful synergistic blend that protects both colour and flavour in meat products. Containing standardised active compounds, the blend demonstrates good efficacy when used in raw meat.
The third ingredient in the range is Acerola Cherry 36, which is said to contain more naturally occurring vitamin C (36-38%) than any other acerola powder available on the market. It is also free from carrier compounds.
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