“Free of” zone

Production of high-quality meat products is our conscious choice

Free of zone

Producing excellent-quality, tasteful and healthy products continues to be one of our high priority missions. To this end, we are continuously improving our products. As a result of these efforts, we have managed to make Kométa's branded products free of added glutamate flavour enhancer.



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Definitions

Lactose:

Lactose (also called milk sugar disaccharide) consists of a glucose and a galactose component (i.e. monosaccharides). It helps the body absorb minerals (e.g. calcium, magnesium and phosphor) and forms lactic acid to inhibit the reproduction of harmful bacteria in the colon by keeping the body's pH value at the required level. People with deficient lactose dissolving enzymes (i.e. lactase) may suffer from diarrhoea and systemic discomfort. For some people, the amount of these enzymes in their bodies may reduce over time as they are ageing and there are also people whose bodies do not produce these enzymes at all. If the level of these enzymes is low or zero, the body cannot (or can but just partially) dissolve lactose in the bowel, and this condition may lead to various symptoms. This medical condition is called lactose hypersensitivity or lactose intolerance.

Dairy protein:

It mainly consists of two fractions: casein proteins and whey protein. Their ratio is: approx. 79% and 21%.

Gluten:

Gluten is the mixture of two proteins, namely gliadin and glutenin. It can be found (along with starch) in wheat, rye and barley grains. Gliadin and glutenin account for approximately 80% of the protein found in wheat grains. They can be easily cleaned by destarching as they are insoluble in water.
Some people have gluten hypersensitivity (gluten-sensitive enteropathy) and thus cannot consume food containing gluten.

Glutamate:

Sodium glutamate (also called MSG, monosodium glutamate or E621) is a saline mixture consisting of glutamic acid and sodium. This is one of the most commonly used food additives.
Sodium glutamate is normally extracted from starch, sugar cane, sugar beet or molasses in large volume by means of fermentation.
It is used as a flavour enhancer in a very wide range of food products. Many food products (the soy sauce, for example) naturally contain this element.
Not recommended for babies under the age of 12 weeks. The maximum daily intake has not been established for this element.