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Latest Developments at 57th ICOMST

11 August 2011

BELGIUM - The latest scientific developments and challenges within meat science and technology will be discussed at the 57th ICoMST Congress of Meat Science and Technology in Ghent, Belgium, this week where Kerry Ingredients & Flavours is a major sponsor.

The event is the foremost annual forum for the international exchange between academic and industry researchers of new scientific ideas in meat science and technology.

This year the specific theme will focus on the global challenges to production, processing and consumption of meat and Kerry as an industry leader in the development of meat ingredients, systems and flavours will be looking to share some of its latest ideas.

Christophe Gyselinck Kerry’s R&D Manager for Functional Meat Systems and Seasonings said: "ICoMST 2011 is an ideal platform enabling Kerry Ingredients & Flavours to exchange its ideas and preview its pipeline of R&D initiatives in meat science with meat researchers from all over the globe. Our extensive meat technology portfolio and depth of science capability allows us to develop some very novel solutions to the needs of the industry.

"Over the many years of our involvement in the meat industry we have progressively adopted a research and product development approach based on a much deeper scientific analysis of the properties of ingredients and flavours and this has yielded some fascinating and commercially relevant results for our customers.

"Essentially we are investigating ingredients and their properties to a level where we can now prove other functional benefits over and above their prime flavour or initial functional benefit.

"This gives us and our customers many more relevant options for developing solutions which can add real value, we call it “synergistic formulation technology”. Of the many new initiatives we have in our pipeline we will be briefing the scientific community at ICoMST on some of our findings in clean label preservation solutions for inhibiting Pseudomonas spp. and controlling pH in chilled foil wrapped fresh-type sausages".

"Such is the extent of our research we will also be seeking to highlight other solutions in our pipeline concerning clean label, salt and fat reduction, coatings developments and taste enhancement."

“It’s because we have this depth of scientific talent combined with an extensive understanding of the meat manufacturing process and market that we can identify cost effective multi layered technology options for our customers more effectively than many other suppliers to the industry,” said Dr. Adam Anderson Kerry’s Director of Research, Development and Applications for Europe, Middle East & Africa.

TheMeatSite News Desk



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