FOOD SAFETY
Food Protection Systems

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.

fps

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