Don't destabilise your products!

New member-funded research is investigating how changes in product formulation - principally reducing sugar levels - can affect the microbiological stability of a product.

There are many pressures on food manufacturers to develop new foods or alter the formulation of existing foods so that they are better positioned to contribute to a healthier lifestyle. This is complemented by the drive for 'clean labels'. Examples include removing artificial preservatives such as sorbate and benzoate, and reducing the levels of sugar and salt.

Many of the ingredients that are under consideration for reduction/removal may have sensory and structural influences on foods; however, they may also have an impact on shelf life, many being fundamental preservatives that are used to make many types of food stable. Whilst it may be possible to replace them with alternatives that can maintain the sensory and structural properties, these may not have equivalent preservative properties.

Gail Betts, project leader, comments: "In order to assess the potential microbiological risks with changing formulation, there is a requirement for data on the growth characteristics of relevant organisms under different levels of preservatives and sugars. We are focusing on fruit-based foods and drinks, and the data generated will be modelled and added to our Forecast system for shelf–life prediction."

Contact: Gail Betts
+44(0)1386 842071
gail.betts@campdenbri.co.uk