Perfected over centuries, in Old World Eurasia, cures were originally developed for meat preservation and evolved into the great tasting, aesthetically pleasing, cure delicacies consumed worldwide. Curing agents, originally a natural component of sea salt, react with the oxymyoglobin yielding the appetizing pink color common in cures. Prosciutto, Chorizo, and Mettwurst are examples of what were originally natural cures and through science developed into the more efficient synthetic-cured products available in retail outlets today. Consumers are now demanding natural alternatives.

The Product: VEG STABLE™

VEG STABLE™ is a natural cure alternative for use in all types of cured meats. Minimally processed and produced without the use of synthetic substances, VEG STABLE™ can be used as a replacement for sodium nitrite/nitrate. Labeled as celery powder or natural flavor Veg Stable provides curing and shelf stability in a natural, easy to use powder form.

The Advantage For the Manufacturer: Soluble in Water Value Convenient Powder Form          Shelf Stable Low Use Rate Origin: USA   For the Retailer: Added Opportunity Label Friendly Shelf Stable Cure Alternative   For the Consumer: Appealing Color and Flavor All Natural/Organic