Sibiu PGI Salami

MDM

MDM Removal

Mechanically separated meat, also referred to as MDM, is the product obtained by removing meat from bones after boning or from poultry carcasses with mechanical means that lead to the loss or alteration of the fibrous muscle structure. Basically, MDM is obtained mainly from poultry necks, wings and thighs, which are chopped and turned into a paste. This paste has a very low nutritional value and a high risk of microbial population. Usually products prepared with mechanically separated meat have lower prices compared with the ones that do not use this method.

MONOSODIUM GLUTAMATE

What is it

E621 or monosodium glutamate is used as a flavour enhancer in various dishes prepared at home or in restaurants, but especially in commercially available ready meals (cold cuts, fish dishes, ready meals, juices, different types of sauces, frozen foods, dairy products etc.).

Eliminating it

The direct benefit of eliminating MSG is basically reducing the risk for the consumer to ingest an amount higher than the limit allowed by FAO/WHO, which is 0.15 g/kilo body. Due to the wide range of products that use it, it is quite a challenge to limit the amount ingested daily.

ARTIFICIAL FLAVOURS

Synthetic flavouring substances – These flavouring substances are derived from plant or animal raw materials through physical, microbiological or enzymatic processes. They may be used either in their natural state or processed for human consumption, but they do not contain natural flavouring substances.

Eliminating it

Inherent qualitative growth in products, in the sense of improving protein and lipid profiles by replacing the mass of starch and water with meat, which basically means replacing a carbohydrate layer with a protein and fat source.

SOYBEAN

Benefits

Improving our product destination, in the sense of eliminating the soybean allergen and meeting a special requirement for soybean-sensitive consumers.

Improving the sensory quality of the products by replacing vegetable protein with meat, thus eliminating compounds or precursors from product composition that can negatively affect its sensory properties.

STARCH

What is it

Starch is a polysaccharide whose structure is made up of amylose and amylopectin.

As a food processing additive, food starch is usually used as thickener and stabilizer in products such as puddings, custards, soups, sauces, pie fillings, salad dressings, and to prepare noodles and pasta. It functions as thickener, thinner, emulsion stabilizer and it is an exceptional binder for processed meats.

Eliminating it

Inherent qualitative growth of our products, in the sense of improving protein and lipid profiles by replacing the mass of starch and hydration water with meat, which basically means replacing a carbohydrate layer with a protein and fat source.

Gluten

What is it

Gluten is a composite of storage proteins called prolamins and glutelins, stored together with the starch in the endosperm (which nourishes the plant embryos during germination) in various cereals. It is found in wheat, barley, rye, oats, related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut etc.) and derived products (such as malt).

Gluten Free

Because we wanted all Romanians to have tasty and healthy products on their table, we applied for and obtained the international “Gluten Free” certification. We now have more than 80 Gluten Free products in our portfolio and we are proud to be the first cold cuts producer in Romania to bear this certification awarded by the Gluten Intolerance Romanian Association (ARIG), a full member of the Association of European Coeliac Societies.

This means that the products that display the symbol of the Crossed Grain are produced in a controlled environment, on a dedicated line, with ingredients that, in turn, are gluten-free. Thus, people with gluten intolerance now have the guarantee that they can enjoy the products they love without having to worry about the gluten content.

Benefits

Improving our product destination, in the sense of eliminating the gluten allergen and meeting a special requirement for gluten-sensitive consumers.