BactoCEASE^® NV

Buffered Vinegar Solution

BactoCEASE NV is a food safety ingredient made from natural fermentation, offering an alternative for chemical preservatives.

BactoCEASE NV has a balanced flavour profile designed to protect meat, poultry and processed fish products as well as meat analogues and deli salads from spoilage bacteria, extending the shelf life of those food products.

BactoCEASE NV is made starting from naturally sourced ingredients and is proven to be containing 100% biobased carbon.

BactoCEASE NV is a recognized food additive made from natural fermentation, which can extend shelf life while allowing for clear labelling.

Features

Liquid formula
Dry formula
Protect against food borne pathogens like Listeria monocytogenes
Natural fermentation product
Vinegar based
Buffered ingredient

Benefits

Easy to apply as an ingredient or topically
Easy-to-use in dry mixes and spice blends
Enhanced product safety and extended shelf life
Made with naturally sourced ingredients
Clear labelling
Balanced flavour profile

BactoCEASE NV Ensure Your Food Safety

African Market Insights

Consumers are more critical than ever when they go to the supermarket. They want to know what they are eating, so they scan the labels to find it out. Especially when it comes to meat, poultry and fish. They look for “clear” labels with recognisable ingredients like vinegar, source ingredient of the buffered vinegar. Familiar kitchen ingredients, in african region, will provide them the trust that they look for to keep their food safe and fresh for as long as possible.

BactoCEASE NV is a solution made from natural fermentation that offers an alternative for chemical preservatives. It’s a food safety solution with a balanced flavour profile designed to protect meat, poultry and processed fish products as well as deli salads from spoilage bacteria. Moreover, BactoCEASE NV extends the shelf life of those products.

This product is also suitable for plant-based solutions.

Case Study: The efficacy of BactoCEASE® NV in Stabilising Vegan Sausages.

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 products. (Source: Hybrid products with meat and plant proteins)

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!

DOWNLOAD THE CASE STUDY