Ingredient Resources meat tenderizer up 50% in sales

Australian ingredient supplier, Ingredient Resources, has announced worldwide sales growth of 50% in the last 18 months for its Kiwi Fruit Powder Extract (KFPE) OT1005X.

The company is forecasting continued high demand for this unique, 100% natural meat tenderizer which is now being used in various cuts of meat, poultry and seafood products.

KFPE OT1005X has been developed to overcome the problems meat processors face, namely the unreliable quality of many cuts and the long times needed to achieve satisfactory levels of tenderness.

Derived from fresh green kiwi fruit, the extract’s active component is the natural protease enzyme actinidin, which is mainly found in this fruit species.

The extract is manufactured using a proprietary process without chemicals or solvents.

As the final extract is standardized, its activity level is consistent and unaffected by seasonal variations during the growing season.

Unlike any other natural protease enzyme, such as papain or bromelain, KFPE OT1005X has a temperature activity range of 2ºC and deactivates at approximately 38ºC.

It reaches peak activity at 20ºC, which makes the extract the first natural commercial product that tenderizes at low temperatures while also keeping micro loads at low levels.

The extract is acid and salt tolerant, and compatible with phosphates and spices.