Provian NDV is the latest clean label development in the Provian® family and it is a unique, clean label, no-sodium meat preservative based naturally fermented vinegar. Since Provian NDV is produced from naturally fermented vinegar that is compliant to the relevant legislations, Provian NDV can be labeled as Dry Vinegar, Neutralized Vinegar or Buffered Vinegar. Provian NDV can be used in meat and poultry products labeled with a natural claim.
Globally, the production of low sodium meat products is stimulated or even enforced by many initiatives since high sodium intake is directly linked with increased blood pressure and cardiovascular diseases. Because it is potassium based, Provian NDV will not add sodium to the product it is used in and will not add sodium to a product (or even reduce it when replacing a sodium-based preservative).
Since Provian NDV is produced from naturally fermented vinegar compliant to the relevant legislations, Provian NDV can be labeled as (Dry) Vinegar, Neutralized Vinegar or Buffered Vinegar*. Provian NDV can be used in meat and poultry products labeled with a natural claim**.
* According to FSIS and Leatherhead
** USDA/FSIS approval letter available
Processed meat products should be produced according to high standards of hygiene so that they are safe and tasty. Because convenience is one of the main drivers of consumers, processed meat products should also have a long shelf life. So the main challenge that meat manufacturers are facing is the production of safe, tasty products with the longest shelf life possible.
In recent years, many serious meat safety issues have resulted in consumer health problems, outbreaks of foodborne diseases and meat recalls. Those meat safety issues are mainly related to the growth of pathogens such as Listeria, Salmonella, Escherichia coli, etc. To prevent those serious problems, the production of meat products should incorporate different hurdles to reduce, eliminate or control the growth of those pathogens. One of the most effective antimicrobial intervention technologies is the usage of antimicrobials or preservatives to prevent or control the growth of microorganisms of meat products. In line with that, the Provian product line offered by Niacet includes effective antimicrobials for the production of safe meat products with extended shelf life.
Provian®NDV is developed as a functional composition aimed at shelf life extension and food safety of meat-, poultry- and fish applications. Provian NDV is very effective in inhibiting the growth of pathogenic bacteria, for example, Listeria monocytogenes, and ensuring food safety. Also, its zero sodium content provides an excellent solution for the production of low sodium meat products.
As a free-flowing and readily soluble agglomerate, Provian NDV can be applied in various meat-processing steps, in dry blends and brines.
The suggested dosage for optimal effect is 0.4 – 1.0 % of Provian NDV based on the total meat formulation. To determine the optimal dosage for the intended application it is recommended to test Provian NDV in the final product.
Provian NDV is potassium buffered dry vinegar, produced from naturally fermented vinegar. According to FSIS and EU-legislation, it can, therefore, be labeled as a Dry Vinegar and no additional labeling is required. Before use please carefully check local legislation.
Provian NDV is stable for 2 years from the date of production. Physical stability and appearance can 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.
Available grades and packaging Provian®NDV is available as an agglomerate and is packed in 25kg bags.
There are no specific safety precautions for Provian NDV.