05 July 2022
We are bringing an ever-increasing number of preservation concepts to the market, in which we benefit from harmless bacteria (usually lactic acid bacteria) that naturally occur in these products. These good and harmless bacteria prevent other, unwanted (pathogenic) bacteria from growing during product shelf life. This may sound like pure magic, and actually it kind of is. Thanks to years of research into the behaviour of spoilage flora in food, we now understand the behaviour of these bacteria and how we can influence and predict it.
Using this knowledge, we can build validated preservation systems for our clients that require the use of fewer preservatives, if any. This provides our clients with the opportunity to distinguish themselves in the market with better taste combined with a good shelf life. Our clients also reported that they have been able to save on raw material costs and have increased their production process yield.
Kerkstraat 3a | 6671 AN Zetten