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Innovative ingredient technology enhances food safety.

Taking a leadership role to enhance food safety through innovation, Kraft Food Service is utilizing a new ingredient technology developed by Kraft Foods North America's Oscar Mayer Division that effectively inhibits growth of Listeria and further enhances the safety of cured, ready-to-eat meats.

Oscar Mayer[R] and Louis Rich[R] cured luncheon meats are currently in the process of incorporating the new ingredient technology--a specific combination of USDA-approved ingredients, sodium and potassium lactate and sodium diacetate--further increasing operator confidence and ensuring consumer enjoyment. Committed to industry-wide food safety, Kraft Foods has widely shared this innovative technology with the entire meat processing industry through meetings, presentations, journal articles, and a CD-ROM, developed with PURAC, America, Inc., a supplier of sodium and potassium lactate and sodium diacetate.

The CD-ROM is available to the industry without restrictions.

Kraft Foods continues to develop and maintain state-of-the-art safeguards and technologies to further improve food safety. And, to help you alert your patrons to the fact that you serve Oscar Mayer or Louis Rich products, menu stickers are available. This will provide your patrons with a sense of comfort that you are serving meats that are safe and of the highest quality.

For a complete listing of Oscar Mayer and Louis Rich meats, contact your local Kraft Sales Representative. To order, call 800-537-9338.
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Publication:Frozen Food Digest
Article Type:Brief Article
Geographic Code:1USA
Date:Dec 1, 2003
Words:217
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