R&D - Project

NITRIFREE Ongoing

New strategies for the sustainable stabilization of nitrite-free charcuterie products

NitriFree aims to develop nitrite-free meat products by combining natural antimicrobial ingredients extracted from plants and food co-products with high-pressure hydrostatic technology.

The objective? To meet consumer expectations for safer, more natural, and clean label products, while ensuring microbiological safety and sensory quality. The project will evaluate:

• The antimicrobial and antioxidant effectiveness of various plant extracts,
• Their combination with the HPP process, in order to maximize product stability and shelf life,
• The impact on sensory characteristics (taste, texture, color) to ensure consumer acceptability.

Finally, the project will analyze the industrial feasibility of this innovative approach to pave the way for a new generation of nitrite-free and more natural charcuterie.