Ulrick & Short is a clean label ingredients specialist, supplying food manufacturers across the world with clean-label, gluten-free, non-GM, and organic ingredients across a diverse range of food industry sectors including bakery, meat, dairy, soups and sauces.
Arguably their clean label breakthrough moment was in the creation of their pioneering phosphate replacement, ‘ezimoist’, in the early-2000s.
Known initially as ‘delixidia’, Ulrick & Short developed ezimoist to take advantage of growing industry demand for alternatives to E-numbers – up to three of which are found in phosphates, which were typically used in UK meat products such as sausages and chicken.
Going off of the trend for the removal of E-numbers at the time, founders Andrew Ulrick and Adrian Short set about developing their innovative ezimoist ingredient, with a pitch meeting with Neil Nugent – who was Asda’s executive innovation chef at the time – proving to be the ultimate test for their game-changing, clean label proposition.
Now used by a number of leading names in retail and manufacturing, Ulrick & Short’s clean label ezimoist range caters for different factory processes such as injection, tumbling or emulsifying of processed meats, allowing for simplified label declarations, increased yields and improved textures.
It’s a great story and a fitting first subject for PURE NPD’s debut podcast, with Andrew Ulrick, Adrian Short and Neil Nugent all recalling the development of the ezimoist ingredient and the crunch meeting between the three of them that not only brought Ulrick & Short into the clean label limelight, but provided an actionable solution for the removal of problematic phosphates in meat and fish products while retaining texture and moisture.
I also discover which areas of food and drink are being targeted by Ulrick & Short now and in the near future, the founder’s thoughts on current vegan trends and the areas of the market they view as potential areas of opportunity for future, clean label innovation: