From April 2018 newsletter
Novel preservatives for drinks and sauces
Globally, there are strong demands from consumers for less artificial preservatives in food and drink.
The aim of a new member funded project is to develop knowledge to help companies identify clean label options. The project will:
- Increase the understanding of the natural preservatives currently available and how they can be used
- Create a toolbox of natural preservatives - suggested applications and their effects on microbial stability, flavour, labile nutrient protection and shelf life
- Look at the potential regulatory issues around the use of natural preservatives
A literature review has already been carried out and a summary of the results has been published in RSS 2017-29. It focused on the most common natural antimicrobial components derived from animals, plants and microbial sources. The review included mechanisms of action, recommended concentrations and applications in food and drinks.
Contact: Greg Rachon
+44(0)1737 824268
grzegorz.rachon@campdenbri.co.uk