A multifunctional natural food ingredient including a blend of natural smoke flavor rich in carbonyl compounds and buffered vinegar was developed which exhibited the ability to enhance organoleptic attributes of appearance, flavor and texture of cooked ready to eat meat products, control pathogens and aciduric psychrorophic microorganisms and extend shelf life.

A multifunctional natural food ingredient including a blend of natural smoke flavor rich in carbonyl compounds and buffered vinegar was developed which exhibited the ability to enhance organoleptic attributes of appearance, flavor and texture of cooked ready to eat meat products, control pathogens and aciduric psychrorophic microorganisms and extend shelf life.

The present invention relates to the abietane diterpene taxodione and to rosemary stem extract containing taxodione for their use in treating a muscle wasting diseases and/or disorders; it also relates to the use of taxodione as natural meat preserver.

Packaging material for food products with antimicrobial and antifungal properties including: a) a core layer of polymeric material including at least one active substance having antimicrobial and/or antifungal activity dispersed in the polymer matrix, b) a coating applied to a side of the core layer obtained from a lacquer or a polymeric paint including nano-fillers of a phyllosilicate or hydrotalcite, c) a coating for the release of an active antimicrobial or antifungal agent comprising encapsulated ethanol and a polymeric component selected from chitosan grafted with polyethylene glycol or cyclodextrin, a mixture of chitosan and polyethylene glycol and a polymer or mixture of polymers for printable paint applied to other side of the base layer; optionally the material further comprises: d) a coating with oxygen scavenger activity applied to the coating layer c) and/or a further coating e) including active substances of type b).

A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.

A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.

A food discoloration inhibitor contains, as an effective ingredient, a low molecular weight lignin having a molecular weight peak in a molecular weight range of 4,000 to 9,500 and/or a high molecular weight lignin having a molecular weight peak in a molecular weight range of 10,000 to 40,000, wherein the molecular weight peak is measured at a wavelength of 254 nm by GPC molecular weight analysis using an UV detector.

A food discoloration inhibitor contains, as an effective ingredient, a low molecular weight lignin having a molecular weight peak in a molecular weight range of 4,000 to 9,500 and/or a high molecular weight lignin having a molecular weight peak in a molecular weight range of 10,000 to 40,000, wherein the molecular weight peak is measured at a wavelength of 254 nm by GPC molecular weight analysis using an UV detector.