Seafood
Seafood products have a limited refrigerated shelf-life, leading to spoilage and food waste. WTI’s ingredients help processors extend shelf-life by inhibiting the growth of pathogens and spoilage organisms. This is accomplished without compromising taste, texture or appearance, even when temperature fluctuates during handling and storage.
WTI’s antimicrobials inhibit the growth of, and enterotoxin production by, Staphylococcus aureus during canned tuna processing, Histamine (Hst) – producing bacteria in tuna salad, and Listeria monocytogenes in smoked salmon.
WTI’s ingredients extend the shelf-life of tilapia, salmon, catfish, and a variety of other seafood items by inhibiting the growth of microbial loads.
Seafood treated with our ingredients show similar moisture retention compared with less label friendly options currently used in seafood processing; however, seafood with WTI ingredients has no objectionable flavors, appearance or texture.
Our ingredients prolong the preferred and acceptable shelf-life of tilapia and salmon – maintaining the delicate taste, texture and overall quality of these items.
Products
| Ensure Food Safety & Extend Shelf-Life | Enhance Yield | Improve Quality |
|---|---|---|
| Naturally-Derived NatureIn® & DV® | Naturally-Derived TenderIn® | Naturally-Derived NatureIn® & DV® TenderIn® FlavorIn® |
| Conventional Ional® Marinal® | Conventional Ional® Myosol® | Conventional Ional® |
Contact us to talk about how WTI's naturally-derived solutions can help you meet industry challenges and deliver quality, fresh seafood to your customers.