Celery juice powder is used in many natural uncured sausages and deli meats, with packaging that declares ”A natural source of nitrates”. In fact, celery juice powder is a source of concentrated nitrite!
SPI Group and Wenda Ingredients offer another option for natural meats: use Spice and Fruit Extracts from Prosur. Prosur T-10 plus works in a different way to preserve the cure color but is not a concentrated source of nitrite. Using T-10 plus can help eliminate chemical nitrite, as well as cherry and celery juice powders. It creates “cured” color and flavor and improves shelf life. Additionally, changing from celery juice powder to T-10 plus allows for faster processing (no overnight holding).
If you want more information about moving away from celery juice powder and moving towards ProSur T-10 plus fruit and spice extract; contact SPI Group today!