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Danisco fills gap in halal cured meats

28 October 2010

Danisco has added a ''valuable'' advantage to its Texel range of maturation and surface cultures for cured processed meats following halal certification of its plant in Dangé Saint Romain in France

Danisco has added a valuable new advantage to its Texel range of maturation and surface cultures for cured processed meats following halal certification of its plant in Dangé Saint Romain in France.

Proven to give cured meats an appealing taste, colour and texture throughout shelflife, the cultures can now bring that high-performing functionality to halal meat products. The complete Danisco Meat Cultures range in Europe has today achieved certification, approved by MUI, Indonesia’s top clerical body which sets the global halal standard.

Big market potential: The benefits to food manufacturers are great. According to Euromonitor, Europe’s growing Muslim population is currently estimated at 25-30 million, representing a market sector with significant potential.

“Like all aspects of quality, demand for halal-certified products is increasing, and there is still a lack of mainstream food products with a halal label,” says Laurent Zindel, Danisco product service manager. “The certification of our plants helps us provide our customers with the best possible choice.”

Broad suitability: TEXEL cultures are well suited to cured poultry and beef products, including bresaola salami and the Turkish fermented speciality sucuk. In Turkey, the market for such packaged meats is growing at around 7.5% a year.

Halal compliance: Danisco’s halal range includes CHOOZIT Cheese Cultures, YO-MIX Yogurt Cultures, TEXEL Meat Cultures and Carlina and Marzyme coagulants. In addition to Dangé Saint Romain, the halal-certified plants are located in Vinay, Sassenage and Epernon in France and Niebüll in Germany. The cultures plant in Madison, US, is in the certification process.


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