Sauce From April 2018 newsletter

Novel preservatives for drinks and sauces

Globally, there are strong demands from consumers for less artificial preservatives in food and drink.


The aim of a new member funded project is to develop knowledge to help companies identify clean label options. The project will:

A literature review has already been carried out and a summary of the results has been published in RSS 2017-29. It focused on the most common natural antimicrobial components derived from animals, plants and microbial sources. The review included mechanisms of action, recommended concentrations and applications in food and drinks.



Contact: Greg Rachon
+44(0)1737 824268
grzegorz.rachon@campdenbri.co.uk



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