Progusta NDV was developed as a functional additive aimed to enhance the flavor of foods like meat, poultry, fish, and RTE products.
Progusta NDV significantly enhances the spiciness, saltiness, sweetness of meat products, and the total flavor intensity. These attributes can help to decrease salt levels in food products without negatively affecting the shelf-life and at the same time keeping food safety at a high level. As a readily soluble powder, Progusta NDV can be applied in various food-processing steps, in dry blends and brines and marinades.
Available grades and packaging
Legislation & Certification
Progusta NDV is a sodium acetate which is included in the FEMA list of flavors, no 30241.
Progusta NDV is produced from naturally fermented vinegar and USDA /FSIS does not
object a natural claim to our Dry Vinegar according to the Food Standards and Labeling
Policy Book and Policy Memo 055 and it can be labeled as “natural”2. Based on the
characteristic savory flavor adding profile, significant taste-enhancing properties, and
natural ingredient based formulation, we recommend to label Progusta NDV as natural flavoring.
Since Progusta NDV is a flavor it is regulated by (EC) No 1334/20083. Please check local legislation before use. Progusta NDV is non-GMO.
2. Letter of no-objection USDA FSIS, July 3, 2017.
3. Regulation (EC) No 1334/2008 Dosage CFR limits the used of sodium acetate up to 1200ppm in meat products. To determine the optimal dosage for the intended application it is recommended to test Progusta NDV in the final product.
Progusta NDV is stable for 2 years from the date of production. Physical stability and appearance may change before the end of shelf-life if the product is not stored in the closed original packing, kept dry and at room temperature or if the pallets are stacked.
There are no specific safety precautions for Progusta NDV. This product is produced in the USA.