Preservation - naturally!
The issue of sourcing natural preservatives has been high on the agenda for food and drink product developers for several years. Industry is under pressure to use ‘clean label’ preservatives as an alternative to traditional ones, such as sorbate, benzoate and sulphites. At the same time, many drinks manufacturers are looking to reduce thermal processing - to reduce energy costs, avoid flavour deterioration, help maintain heat labile nutrients, and vary packaging options, whilst maintaining shelf life (and thus preservation capacity). A new member-funded project will develop, from the literature, a knowledge matrix of natural preservatives with suggested product applications, presenting their effects on microbial stability, flavour, labile nutrient protection and shelf life - to help companies identify clean label options for use in new product development investigations. This will provide the groundwork for subsequent practical investigations of novel natural preservatives.
Follow the progress of the project on the web page - or get in touch if you’d like to chat about it.