FOOD SAFETY & SPOILAGE ORGANISMS
Food Safety is at the forefront of any food manufacturing business, when consumers purchase food, they must be confident that it will be safe to eat and therefore suitable for consumption. Spoilage organisms are also a concern whereby they negatively impact the organoleptic qualities of food. Identifying the difference between food safety and food spoilage is key to producing natural efficacious products capable of keeping food safe and unspoiled.
FOOD SAFETY CONCERNS
BACTERIA AND FOODBORNE PATHOGENS
Foodborne pathogens are viruses and bacteria such as : Salmonella, E. coli, Staphylococcus and Listeria monocytogenes. These pathogens can be extremely harmful to health.
FOOD SPOILAGE CONCERNS
YEASTS
Ferment sugars, produce CO2 and Alcohols which impact the characteristics of food
MOULDS
Biodegrade/rot natural materials and foods.
ANTIMICROBIALS & PRESERVATIVES
The FPS department are dedicated to utilizing natural antimicrobials and preservatives in food and beverage matrices, our key products incorporate a range of naturally derived clean label ingredients that present themselves as both liquid and powder in form. This enables us to work with our customers to identify and designate the most appropriate product whether the aim is inhibiting microbial growth or preventing food spoilage or even both. Natural ingredients are increasingly being used to inhibit microbial growth and are valued by the consumer because they don’t sound or look like they are from a chemistry book.
The natural antimicrobials market is expected to reach $1.06bn by 2027.
This will be driven by an increase in the consumption of organic and clean-label foods.
The application potential for antimicrobials are vast, applications include:
- Confectionery and Bakery
- Dairy and frozen desserts
- Beverages
- Snacks
- Meat products
- Oils and fats
ANTIMICROBIALS & PRESERVATIVES
We have a range of antimicrobials and natural preservatives to suit many applications, our most popular portfolio products are shown here, and can be mixed to create synergistic blends.
Acerola Juice Powder
Antimicrobial properties/compounds: Ascorbic acid (vit C)
Uses: Beverages, Snacks, Bakery, Confectionery, Meat products including processed.
Form: Powder.
Solubility: Water
Lemon juice
Antimicrobial properties/compounds: Citric acid, Sodium citrate
Uses: Beverages, Snacks, Bakery, Confectionery, Meat products including processed.
Form: Powder & Liquid
Solubility: Water
Grapeseed extract
Antimicrobial properties/compounds: Phenolic acids and catechins
Uses: Cosmetics and meat products
Form: Liquid
Solubility: Water
Buffered vinegar
Antimicrobial properties/compounds: Acetic acid
Uses: Beverages, Snacks, Bakery, Confectionery, Meat products including processed.
Form: Powder & Liquid
Solubility: Water
NEW FRESH FLAVOURS
An innovation in food protection and taste enhancement, the Plant-Ex fresh flavours range comprises unique base flavours that provide additional antimicrobial properties harnessing the natural power of sodium acetate and acetic acid:
Salt & Vinegar Fresh Flavour
Profile: Salt and Vinegar fresh flavour
Uses: Seasonings, Snacks, Meat products
Form: Liquid and Powde
Savoury fresh flavour
Profile: Savoury umami flavour.
Uses: Seasonings, Snacks, Meat products, Sauces, Marinades
Form: Liquid and Powder
Citrus fresh flavour
Profile: Fruity, fresh citrus notes
Uses: Marinades, Beverages, Syrups, Preserves.
Form: Liquid and Powder
