New culture for Pepperoni

Did you know that Pepperoni is the king of pizza toppings in North America?

Although it sounds Italian, Pepperoni was not invented in Italy but rather in the United States.
In the 1920s, an Italian immigrant wanted to create a deli that would be a cross between fresh sausage and salami. He dreamed of a deli that immigrants could easily slip into their lunchboxes. As a nod to his native language, he named the deli “peperoni,” which means “bell pepper” when properly spelled: pepperoni with a single p. Over the years, Pepperoni has grown in popularity and is now the most popular pizza topping, found on more than a third of pizzas consumed in the United States. This delicious deli meat can also be enjoyed on a sandwich, on a stick, or as an appetizer.

Pepperoni is usually made from pork and/or beef but can include chicken or turkey seasoned with paprika or another chili pepper and then stuffed into natural, collagenous, or fibrous casings. Paprika gives pepperoni its characteristic bright red color. It is fermented, cooked, and cured to obtain different textures. The original American pepperoni is typically cured, while the Quebec pepperoni is usually only cooked.

With this rising demand in mind, LSC developed LALCULT® Protect Peperoni HT-01 to provide pepperoni producers with a complete solution: Its selected Pediococcus acidilactici strain acidifies very quickly and lowers the pH at a temperature of around +45°C / +113 F°, Its flavor profile remains mild and not too acidic, and It promotes excellent color formation and presentation during retail display. In addition, LALCULT® Protect Peperoni HT-01 limits Listeria contamination on the product surface.

➡️ Want to know more about LALCULT® Protect Peperoni HT-01? Contact us!