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When mixing plant proteins or vegetables, it is important to be in complete control of food safety, as plant proteins can contain more bacteria and spores than fresh meat does. In addition, there may be the presence of mould, and the formation of mycotoxins can pose a concern if there has been mould growth on raw materials or semi-finished products1.
To stabilise the product, the food safety ingredient BactoCEASE NV, buffered vinegar made from natural fermentation was blended to the mixture at different levels to evaluate the microbial protection.
Find out the efficacy of BactoCEASE NV in stabilizing plant-based meat!
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Product allowance and labelling may differ based upon government requirements. Certain statements may not be applicable in all geographical regions.
Product allowance and labelling may differ based upon government requirements. Certain statements may not be applicable in all geographical regions.
