10073611Natural plant-based polyphenolic bioactives as nitrite replacement in processed meatClosedGrant for R&DInnovate UKThere is increasing evidence that processed meat causes health problems in humans, increasing risks of cancer and cardiovascular diseases due to the formation of toxic N-nitroso species from sodium nitrite, a common food additive and preservative, which has been classified as "probably carcinogenic to humans" by World Cancer Research Fund. Whereas recent studies in humans have shown that plant-based polyphenols can reduce exposure to N-nitroso compounds and lower the risk of colorectal cancer. Polyphenols are a type of antioxidant compound found in many plant-based foods and have been shown to have antimicrobial properties, making them a potentially effective natural alternative to synthetic preservatives. The current collaborative project between Novatica Technologies Ltd, SPG Innovations Ltd, NoWFood, and the Universities of Chester and Loughborough strives to fulfill the consumer's need for natural and bio-based food ingredients while addressing the concerns over the safety of processed meat. Specifically, the project aims to showcase the use of natural bio-based polyphenols as a potential alternative to nitrites in preserving processed meat. Recently, Novatica has developed a low-cost and efficient biorefinery technological sequence to extract polyphenols from local under-utilised agri-food residues and formulate them into ready-to-use food ingredients. The technology allows to preserve the unique properties of plant-based polyphenolic bioactives and offers several advantages, including reproducibility, cost-effectiveness, scalability, efficiency, and sustainability. The current project will demonstrate the use of polyphenols-rich ingredients as nitrite replacement in the preparation of cured pork ham. The sustainable product will offer a competitive price, distinctive flavour and taste profile and carbon-neutral label. The project is expected to have significant benefits for the food industry, including increased competitiveness, the creation of new market opportunities, and improved food safety standards. Additionally, the development of an innovative and sustainable method for preserving processed meat using natural bio-based polyphenols has the potential to make a significant contribution to the wider bioeconomy, creating employment opportunities, reducing dependence on imported chemicals, ensuring the security of supply, reducing the quantity of agri-food waste sent to landfill and increasing the availability of nitrite-free meat products for consumers.