Clean-label Approach to Microbial Protection for Highly Aqueous Products
Challenge: Microbial growth and shelf life extension
Solution: BactoCEASE™ NV
Typical applications: Carrot Hummus/Houmous
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Originated from the Eastern Mediterranean region of Western Asia, Hummus has steadily become a more popular form of ready-to-eat (RTE) dish. Generally made from cooked and mashed chickpeas and other beans, blended with tahini, olive oil, lemon juice, salt, and garlic. Hummus is a highly aqueous food product, its high water activity serves as an excellent growth medium for microorganisms.
By and large, untreated hummus has a limited shelf life of approximately 10 to 14 days. Kemin understands that global consumers today are label-conscious and desire convenience, focusing on consuming healthier and natural food products on the go. Hence, Kemin is able to strike a balance by offering our natural BactoCEASE™ NV food safety solution to inhibit microbial growth and extend the shelf life.
Our studies have shown that through the application of BactoCEASE™ NV Liquid buffered vinegar in carrot hummus, your product could effectively inhibit microbial growth and extend shelf life by at least an additional 10 days. On top of that, the clean label buffered vinegar solution does not affect both the appearance and taste of the hummus spread.
Focusing on achieving longer shelf life with a clean-labeled approach to microbial protection?
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