Meat products or processed meat are generally considered unhealthy due to the main source of sodium exceeding 30 % of the total daily intake in most diets. Salt is incorporated as a multi-functional ingredient, such as preventing spoilage, conferring flavour, and obtaining desired texture. Moreover, they are used excessively due to their low cost. Such excessive consumption of salt is linked with an increased risk of hypertension and cardiovascular diseases. For adults, the recommended intake limit of salt is less than 5 g per day was given by the World Health Organization (WHO). Foods enriched with edible seaweeds or seaweeds extractions offer novel opportunities to develop healthier foods to formulate low salt and low-fat meat products with less calories and less saturated fatty acids.
Importance of seaweeds in meat products:
Seaweeds have been historically consumed in Asia for nutrition and therapeutic purposes. In recent times, western countries are adapting to it for the purposes of recovery of hydrocolloids; such as alginate, agar and carrageenan in the food industry.
Food Research Lab can help you solve these problems related to the formulation of low fat and low salt meat products. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, packaging. Additionally, you can get them out to market quicker than ever before.
Need any assistance or further queries:
Contact us:
Website: https://www.foodresearchlab.com/
Contact No: +91 9566299022
Email: info@foodresearchlab.com