Oat-based flavor modifier for meats to boost shelf life, fiber
The Wisconsin-based firm already has a number of other ingredients in its Wix-Fresh range for meats, including a potassium chloride-based flavor intended to boost salt perception and umami, as well as others to mask metallic, grassy and ‘liver’ flavors in whole muscle and ground meats.
The company said that its new Wix-Fresh OatMax should be used at a maximum level of 1.5 percent to extend meat products, improve mouthfeel and retain moisture up to 15 times its inclusion rate.
Wixon said that the ingredient works to increase shelf life by inhibiting oxidization.
Director of protein development at Wixon Ron Ratz said: “Wix-Fresh OatMax is a cost-effective, value-added antioxidant flavor potentiator. A terrific alternative to other meat extenders such as soy or starch, this flavor modifier intensifies inherent savory notes without adding any visual distractions or off flavors that could negatively impact product taste.”
It also adds fiber with a natural, neutral taste, the company claims, which could appeal to consumers who are increasingly seeking foods that are good sources of dietary fiber.
Figures from Datamonitor’s Product Launch Analytics show that the percentage of new food products launched in the US that claim to be high in fiber hit 6.3 percent in 2008, up from 5.2 percent in 2006. The market researcher said fiber has become an ingredient of choice for products targeting health conscious consumers and products designed to help combat obesity.
Interest in dietary fiber has also been growing with scientific studies linking increased intake to reduced risk of cardiovascular disease and some cancers.
A 2008 International Food Information Council survey found 77 percent of people are proactively trying to consume additional fiber.
