Novel natural preservative systems for use in drinks, sauces and other high aw foods
The food and drinks industry is under pressure to use clean label preservatives as an alternative to traditional preservatives. At present very few effective natural preservatives are permitted for use. In addition, many manufacturers of products currently stabilised by high levels of thermal processing are looking for natural preservation systems that will reduce energy costs, avoid flavour deterioration, help maintain heat labile nutrients, and permit a wider range of packaging options.
This project will practically assess potential novel preservatives to understand efficacy and whether other processing steps are needed to ensure their effectiveness in extending shelf-life. This project will also produce a toolbox of natural preservatives for clean labelling.