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.