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Ingredient solutions for processed meat products


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SODIUM REDUCTION IN MEAT PRODUCTS - Tailor made food ingredient solutions

“Eating healthier” is one of the main trends that will drive food industry also in 2019. Worldwide, food companies are working to develop new products that will answer to new consumers’ request. Moreover, new food ingredients and blends can help improving old and traditional products, giving them a new clean image.

In meat sector, one of the main topic is sodium reduction: the excess intake of sodium is considered a human health threat because it is linked to hypertension, increased risk of stroke and cardiovascular diseases. Organizations such as the Food Safety Authority (FSA) and National Salt Reduction Initiative (NSRI) have defined sodium targets to decrease the intake of sodium salts. In 2019, manufacturers are expected to respond to these themes and seek to reduce overall levels of salt (and sugar, fat and total calories) in a clean and transparent way.

CHIMAB R&D Lab studied and developed food ingredient solutions that help manufacturers answer to these new trends. Moreover, they tested many specialty clean label ingredients that can reduce sodium, compensate water activity and keep microbiological stability. 

CARNILIFE LS1 is a functional solution for the reduction of sodium chloride in meat products to ensure safety, flavour and unaltered organoleptic properties in the finished product.

Perfect in high quality finished product, such as

  • Meat products
  • Emulsified products
  • Cooked ham and pork shoulders
  • Fresh sausages
  • Processed chicken and turkey products
  • Gastronomy and ready meals

CARNLIFE LS1 is an innovative mixture that enhances the flavours and prolongs the shelf life of products, reducing the sodium content by up the 40%. Ideal in all meat products, CARNILIFE LS1 is perfect for cooked ham, Mortadella, sausages and hamburgers. (Fig. 1)

CHIMAB product range includes many ingredients and functional solutions designed for salt reduction in many applications. CHIMAB has a highly specialized technical and commercial approach: our technologists can help you by studying product and process needs of customers, always offering the most suitable products and by guaranteeing assistance and a highly specialized approach.



EU Regulation n. 2019/800 - Food additive: allowed the use of carminic acid, carmine (E 120) in some traditional meat-based products in French overseas territories

The European Commission, with EU Regulation of 17 May 2019 n. 800 (OJ EC L series of 20/05/19 n. 132), has modified the community legislation that regulates the production, marketing and use of food additives (as per EC Regulation No. 1333/2008) allowing the use of carminic acid, carmine (E 120) also in traditional specialties of salted pork and beef offal: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de boeuf à la créole, in amounts not exceeding 50 mg / kg.