Cargill (Minneapolis) launched Flavor Start D, a new range of meat-ripening cultures with the added benefit of delivering enhanced and distinct flavors for dried fermented meats in less time, which assists in reducing costs. The new cultures range is available to meat manufacturers in Latin America, Europe, the Middle East and Africa. It will progressively be introduced in other geographies as well.
Based on a specific combination of Geotrichum candidum and standard meat-ripening cultures (Staphylococcus sp. and lactic bacteria), the natural flavor created by Flavor Start D delivers specific green fruity notes that provide a positive point of differentiation for dried fermented meats, while benefiting consumers who will enjoy the taste of a new flavor in traditional products. Those specific aromatic notes are expressed whatever the ripening process used: long, average or short.