Bakery
Manufacturing tasty bakery products that remain mould-free and fresh much longer represents a constant and ongoing technical challenge.
We can help you
• Prevent yeast-mold growth
• Inhibit bacterial spoilage
• Retard oxidation and racidity
• Anti-staling
• Anti-acrylamide
Beverages
New age beverages are more susceptible to microbial and oxidative spoilage and tend to produce off-flavors, odors, color loss, clouding and sedimentation. How to keep beverage fresh for longer whilst offering a clean taste and cost-efficiency.
We can help you
• Prevent the spoilage from oxidation, yeasts and molds
• Kill or inhibit lactic acid bacteria and spore- forming bacterium e.g. Alicyclobacillus spp.
• Stabilize anthocyanin
• Extend shelf life
• Natural / clean label
Culinary
Today’s consumers expect culinary foods to be convenience, tasty and healthy, manufacturers face not only the risk of oxidation and the associated off-flavours, but also lactic acid bacteria and spore-formers, moulds, yeasts and, even more malevolent, health-threatening pathogens.
We can help you
• Prevent the spoilage from oxidation, yeasts and molds
• Kill or inhibit lactic acid bacteria and spore formers
• Reduce the risk of pathogens such as Listeria, E.coli and Salmonella
• Extend shelf life
• Natural / clean label
Dairy
The growth of multiple spoilage and pathogenic bacteria, yeast and moulds and extensive oxidation is particularly unavoidable in many of dairy products, how to ensure a long shelf life and high level of food safety is an on-going challenge.
We can help you
• Prevent the spoilage from oxidation, yeasts and molds
• Kill or inhibit lactic acid bacteria and spore formers
• Reduce the risk of pathogens such as Listeria, E.coli and Salmonella
• Extend shelf life
• Natural / clean label
Fruits & Vegetables
Fresh or fresh-cut fruits and vegetables are susceptible to enzymatic browning and fungal decay, pathogenic contaminationsuch as Clostridium, Listeria, Salmonella and E. coli, may cause health risk. How to hold on the freshness in natural way is becoming a great challenge that manufacturers face.
We can help you
• Prevent browning and fungi decay
• Clean the pathogenic contamination
• Reduce drip loss and weight loss
• Keep a longer-lasting freshness shelf life
• Natural / clean label
Meat, Poultry & Seafood
The preservation of meat, poultry and fish products are subject to spoilage by its own enzymes as well as by microbial action and oxidation.How to ensure a safe protected shelf life of these products whilst offer a clean taste and cost-efficiency.
We can help you
• Inhibit or kill pathogens
• Growth control of bacteria, yeast and mold
• Extend shelf life
• Stabilize color
• Natural / clean label
Healthcare
Natural antimicrobials can be applied as active ingredient and preservative in a wide range of cleaning and disinfecting products in personal care, animal health and household care applications.
We can help you
• Cleaning and disinfecting
• Active antimicrobial& antivirusingredient and preservative
• Novel formulation support
Antimicrobial Solution
A matrix of about 250 food spoilage organisms are identified and diagnosed, greatly help our customer to choose and formulate natural antimicrobial ingredients to protect their products.
We can help you
• Specific spoilage organisms identification
• Microbial diagnostics
• Challenge testing
• Natural protective ingredients