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The antioxidant can now be used in low fat meat, poultry and fish products.
The European Union recently eased its restrictions regarding the use of rosemary extract in low-fat meat and fish products, following a filing by Naturex (Avignon, France) and other rosemary extract producers.
A flavor and color stability extender in meat and poultry products, antioxidant-rich rosemary was initially limited to meats with higher fat contents. Now, under the new regulatory amendment, the use of rosemary extract is no longer based on fat content, enabling low fat processed meat and fish products (with less than 10% fat) to make use of the antioxidant as well.