WHAT ARE PROBIOTICS?

/by

Welcome to our blog for another day! In this new post we will talk in more detail about the definition of probiotics, how they work, which are the most used strains and how they are used in the food industry.

By now, you’ve probably heard the term “probiotic” many times before, right? In recent years, research and development for the use of these microorganisms has increased significantly. It has increased not only for their application in health (where there are more and more studies demonstrating their benefits), but also within the food industry with the development of new products.

In the wake of COVID-19, the global probiotics market has been growing steadily, estimated to register a CAGR (Compound Annual Growth Rate) of 8.08% between the years 2022-2027. As we have mentioned in previous posts: INNOVATION IN THE FOOD INDUSTRY: NEW TECHNOLOGIES, the general concern for health and physical well-being, especially among young people, has led to an increase in demand for products that are healthy and safe and, if possible, help to strengthen our immune system. We see this trend reflected in all the functional foods and drinks being developed by major companies and the advertising of these products.

What are probiotics and what are their mechanisms of action?

Probiotics are living organisms that, once administered, remain active in the gut and can alter the host’s gut microbiota, generating benefits such as facilitating digestion and nutrient absorption and strengthening the immune system. In general terms, the World Health Organisation’s definition of probiotics is “live microorganisms that, when administered in sufficient quantities, provide a health benefit to the host”.

There are many foods or supplements that contain live micro-organisms, but in order to be considered a “probiotic” it needs to be a characterised strain that is scientifically proven to have a health benefit. Thus, a probiotic bacterium needs to be identified according to its specific identity (its genus and strain) and its health benefits.

As for the mechanisms of action of probiotics, these will be different depending on their genus and strain. In general terms, the following can be distinguished:

  • By competition: micro-organisms are able to establish themselves in mucous membranes and thus reproduce, preventing a pathogen from doing so.
  • By generation of antimicrobial compounds: thanks to the production of molecules such as lactic, acetic, propionic acid, etc. or bacteriocins, which are small peptides that inhibit the growth of similar bacteria or strains close to those that produce them.
  • By binding to the pathogen: thus preventing it from being able to attach to mucous membranes to reproduce.
  • By immunomodulation: mediating different components of innate, adaptive or acquired immunity.

How are probiotics identified by genus and strain?

As mentioned above, probiotics are identified according to their genus and strain and because of this they will be used for different applications.

A genus can include more than one species, which in turn includes different strains. For example, you may have heard of bifidobacteria, usually found in the large intestine, or lactobacilli, found in the small intestine, two of the most studied probiotics for supporting digestive health. Both are a genus of gram-positive bacteria of which there are different strains, each used for different purposes. Also important among probiotic organisms are yeasts, such as the genus Sacharomyces.

All these microorganisms have the status of QPS (Qualified Presumption of Safety) from the European Food Safety Authority (EFSA), as it is essential that an evaluation of the safety of the microorganisms used in supplements, feed additives, food additives, food enzymes, flavourings, etc. is carried out to ensure safety for consumers. There are also other references such as the Danish list from the Danish Ministry of Health and Veterinary Affairs, or the USDA GRAS list, where most commercial lactic acid bacteria are considered safe.

What foods are rich in probiotics and what are the applications in food?

As we have seen, the definition of probiotic is closely related to health and it may seem that probiotics are only used as “food supplements”, but the scope of application of probiotic bacteria is very wide and we find a multitude of foods containing natural probiotics such as: sauerkraut, natural yoghurt, kombucha, Kimchi, kefir or pickles.

Thus, the global probiotics market could be segmented on the basis of product type as follows:

– Probiotic foods

– Probiotic drinks

– Dietary supplements

– Animal feed

gut health benefits of probiotics

If we go further, knowing the mechanisms of action of probiotics described in section 1, are there more applications of probiotics than just health benefits? The answer is clearly yes!

People in general relate the main activity of probiotics exclusively to health. In other cases, more informed consumers consume probiotic foods, such as those mentioned above, to support their digestive health and improve their immune system. But what many people do not know is that these same probiotic bacteria can be used within the food industry as natural preservatives.

If the necessary quantities of probiotic bacteria are inoculated into a food, depending on the genus and strain and based on the mechanisms described above, protection against pathogenic organisms such as Listeria, E.coli or Salmonella, three examples of the many pathogens and contaminating microorganisms in food, can be generated. Thanks to this, a new research front is emerging that encompasses the general concern for health and physical well-being together with a healthy diet free of chemical additives.

Is there more information on natural conservation?

At Amerex we are experts in products aimed at preserving the final food by means of natural protection mechanisms. We have more than 40 years of experience selling ripening starters to carry out the maturation of food, which is used to ensure its preservation.

For years, we have also had a wide range of products, such as the Biamex® range, to extend the shelf life of foodstuffs. These are natural preservatives with a biotechnological base, being protective ferments that have a direct action against pathogenic microorganisms.

If you want to know more about probiotic foods or natural preservation thanks to the use of different probiotic strains, do not hesitate to contact us!

imasd@amerexingredientes.es

Telephone number: +34 91 845 42 14

DOWNLOAD THIS POST: WHAT ARE PROBIOTICS?Descarga
Our Products

Contact us

6 + 2 = ?

FOOD LABELING AND CONSUMER DECISIONS

/by

Welcome one more day to Amerex’ Blog! By the end of last year FAO published a proposed standard to update the definition of one of the most popular claims regarding the nutritional content of foods, the one referring to the term “healthy”. This update on the definition of “healthy” on food labels is a very interesting and relevant topic for the food industry. Providing informative and accessible food labelling empowers consumers and can help foster a healthier food supply for all. In this post we aim to put this proposal into context and highlight again the importance of transparent and clean labelling for consumers.

What does “healthy” mean on food labels?

In 1994, the FDA issued a regulation defining “healthy” as an implied nutrient content claim. At that time, implied nutrient content claims focused on the individual nutrients contained in foods. For example, these specific criteria for individual nutrients that must be complied within the food to be declared as “healthy” are: limits on total fat, saturated fat, cholesterol and sodium, and minimum amounts of nutrients whose consumption is encouraged, such as vitamin A, vitamin C, calcium, iron, protein and dietary fiber.

However, this current definition of “healthy” is outdated. This update of the term is proposed to accurately represent that nutrient levels in food can help consumers maintain healthy dietary practices, since in the United States diet-related chronic diseases are the leading causes of death and disability.

Comida vegetariana, sana y equilibrada. Imagen de Freepik

What changes are being proposed to the definition of “healthy”?

The proposed changes to the definition of “healthy” are in line with the Dietary Guidelines for Americans, 2020-2025 and the updated Nutrition Facts label, focusing on the consumption of key elements of a healthy dietary pattern, which can help consumers maintain healthy dietary practices and achieve a diet in line with recommendations.

For example, to include the “healthy” claim on packaging, a cereal would have to contain a certain amount of whole grains and meet limits for saturated fat, sodium and added sugars. Nuts and seeds, high-fat fish such as salmon, certain oils and water are examples of foods that cannot currently be labelled as “healthy” but are part of a healthy dietary pattern and are recommended by the Dietary Guidelines. Therefore, they could carry the “healthy” claim under the proposed new definition announced by FAO.

Many food companies could certainly benefit from this claim as long as food labelling is accurate, transparent, informative and accessible to consumers, including those who are less nutritionally aware, and they are able to identify foods that will help them build healthy eating patterns.

How does food labelling information affect consumers’ purchasing decisions?

Food labelling is an important tool used by consumers to make informed decisions about the products they purchase. The information provided on product labels, including the list of ingredients, can significantly affect their purchasing decision. For example, the new definition of “healthy” will encourage a healthier food supply that includes fruits, vegetables, dairy and whole grains, and limits saturated fat, sodium and added sugars in its products, and consumers may have the ability to choose based on this.

In particular, the clean label trend has led to an increased focus on the transparency and simplicity of product labels. Consumers are looking for clear and precise labels that allow them to easily understand what they are buying, and by providing transparent and detailed information about product ingredients, food manufacturers can gain consumers’ trust and foster a long-term loyal relationship with them. Proper product labelling is therefore an essential part of succeeding in the food and beverage market.

Muestra una mujer viendo la etiqueta de un zumo. Imagen de Freepik

How can companies of the food industry adapt to changes in clean labelling?

To face changes in a product clean labelling, companies in the food industry can consider several strategies. First, it is important to review and update their product labels to ensure that they comply with the new regulations. This may involve eliminating or reducing artificial ingredients and additives, simplifying the list of ingredients and including clearer information about the origin and quality of ingredients.

Another strategy that companies can follow is to work with high-quality, honest ingredient suppliers. This can help ensure that products are more sustainable and healthy, which at the same time can improve consumer confidence and brand perception.

In addition, it is important to be aware of rising trends and changing consumer demands. The food industry is dynamic and companies must be able to adapt quickly to changes in consumer preferences. Therefore, developing new products or adjusting existing products to meet consumer demands is a very important thing.

To sum up, companies in the food industry can implement clean labelling by reviewing and updating their product labels, collaborating with high-quality ingredient experts to create innovative and customized solutions, and constantly monitoring consumer trends and demands to bring new products to market. To do so, it makes sense to think about improving your brand perception by meeting the needs of consumers who are looking for healthier, more sustainable and transparent foods.

What can Amerex do to help you stay ahead in clean food labelling?

At Amerex we are aware of the importance of offering innovative, high quality solutions that adapt to the changing needs of the market, right now with clean label on the rise. Our product range includes clean label solutions with natural ingredients that can meet these demands. With these solutions we can replace additives and treatments used in manufacturing processes, such as lactic acid or HPP, with successful and achievable results in all types of foods.

In addition, we work closely with our customers to understand their specific needs and develop customized solutions that enable them to meet clean label requirements. We use our ingredient and food formulation expertise to help food companies create products that not only fulfill consumer expectations, but are also cost-effective and sustainable.

Contact us to learn more about these alternatives and to develop products that are aligned with the current trends!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: Food labelling and consumer decisionsDownload
Our Products

Contact us

2 + 0 = ?

INNOVATION IN THE FOOD INDUSTRY: CURRENT TRENDS

/by

Welcome to the Amerex Blog! In this post we will talk about the current trends in the food industry. If you are engaged in product research and development in a company in the food sector surely you will want to know what technological innovation is currently leading and how you can apply it to your food.

We will also review what trends consumers demand, food minimally processed and containing no chemical additives in its composition, and how to respond to these technological challenges, biotechnology haspositioned itself as one of the fundamental tools in this new era of FoodTech.

Which is the origin of food innovation and where is it possible to innovate in the development of a food?

According to the definition of “Innovate”, this act consists of modifying a thing, in this case it could be a food, to introduce innovations that generally improve the above. These modifications can bring more quality to the product, more versatility or improve its use or functionality. Returning to the example of innovation in food, it would therefore be based on modifying these products to improve their nutritional and organoleptic quality, modifying the taste or color in order to make it more attractive to the consumer and also fundamental, to ensure the microbiological safety of the food.

These possibilities of innovation are not limited to modifying “the product”, there is also the possibility of innovating at the level of the production process , from making use of Artificial Intelligence (AI) technologies and robotics to digitize it and automate it or apply a new process such as fermentation (one of the trends that has been hitting hard this year).

In short, innovation in the food industry has been a process of constant evolution, which has impacted both the product itself and the manufacturing process and advertising surrounding it. In this regard, below we will see what changes in consumer behavior have been related to innovation in the agri-food sector, Is it the food industry that adapts to the needs of the consumer or is it the marketing of companies that create needs and new eating habits?

What changes in consumer behavior are related to food innovation?

In any sector there is always the debate about whether it is the companies, through their marketing and communication department, that create new needs in customers or whether on the contrary, companies are the ones adapting to the new trends demanded by consumers. It is not an easy question to answer and most likely there is no single answer, what is clear is that the fundamental objective of innovation will always be to offer a better product to the consumer and to stand out in some way against the competition.

Within any industry, and in the food industry in particular, the search for innovation is a constant that seeks to meet the needs of an increasingly informed consumer and demanding tegracies to access the internet and new technologies. Besides, in this new era referents who through social networks are capable to create new currents have emerged. A clear example of this is the whole debate generated around Carlos Ríos and his Realfooding movement. This with two of the clear examples that have been observed in the sector:

  • Concern for health: the pursuit of well-being by consumers is increasing, with the focus on products that not only favor their physical health but also their mental health, also closely related to the gut microbiota. We find on many labels claims as “allergen free” or “non-genetically modified“.
  • Social awareness and sustainability: more and more environmental awareness is a decisive factor when a person goes to choose a product. You are looking for the “Ecological” or everything related to a food trend that for some time has come to stay, such as veganism and all new Plant Based products that provide us a lot of examples of food innovation.
Use of probiotics as an innovation in the food sector

Faced with this new social awareness, it is quite clear that brands seek to adapt to what consumers demand by offering ideas for new food products with a very important focus on the ingredients used: that they are natural, healthy and sustainable. Many brands have also taken advantage of this new way of understanding food to associate these leads to their products and empower them. But how have they managed to develop new products and adapt to this new technological innovation demanded by customers?  

What new technologies are revolutionizing the agri-food sector?

Lately we have seen numerous news about disruptive innovations that can revolutionize the sector: create food with different shapes and ingredients as we want thanks to 3D printers, new methods of monitoring the state of food through smart packaging and different detectors, the rise of proteins obtained from different origins, such as algae, to meet the demand for plant based products etc.

All these projects and food products seek to meet the needs mentioned above, but are they profitable today? For our part, we would like to highlight innovative and truly effective existing technologies, which are shaking the food market.

  • Use of microbiological cultures to replace chemical additives. Ripening starters, lactic acid bacteria… they’re known in different ways. What is clear is that the use of this microbial technology thanks to biotechnology is more than tested and new beneficial are increasingly discovered. Not only as a natural ingredient to avoid the use of chemical additives, but the trend of probiotics (closely related to that consumer concerned about their health) puts at the forefront of the industry these small organisms that, although they have been used for a long time, the new applications and opportunities it offers us are more than satisfactory.
  • Use of the fermentation process. This technique also millenary seems to be booming again, we do not stop seeing examples of different companies that have promoted the development of beverages and fermented products where we find again the use of starters maturation.
Industrial fermenters as a source of innovation in industry

How can Amerex help you join the Foodtech trend?

As we have already mentioned, the current consumer of food and beverages is increasingly demanding and demands certain characteristics in their diet, such as natural ingredients and additive-free labels, and that these products are also environmentally friendly.

At Amerex we are dedicated to the manufacture of solutions for conservation based not only on maturation starters whose enzymatic and acidifying activities carry out fermentation, but with products focused on the protection and substitution of chemical additives. Among the latter is our wide range of natural ingredients BIAMEX and SAFEMIX that help protect your food naturally during its life.

In short, is it possible to innovate development a natural product, sustainable and following the clean label trend?

From our company we can also help you in the reduction, not only of artificial additives but in the use of treatments to obtain a more natural and sustainable product with the environment. If you want to know some examples of innovation in food you can access our section reduction/ removal of additives and processed, where you will find a lot of evidence of success!

If you have any doubt about what is exposed in this space or want to know more about the use of crops as a focus of innovation, without forgetting microbiological safety and maintaining a clean labeling by using natural and healthy ingredients. ¡ Don’t hesitate to write us!

imasd@amerexingredientes.es

Tel: +34 91 845 42 14

DOWNLOAD THIS POST: Innovation in the food industry: current trendsDescarga
Our Products

Contact us

1 + 7 = ?

BIOTECHNOLOGY AND NATURAL FOOD PRESERVATION MECHANISMS

/by

Hello everyone and welcome once again to Amerex’ Blog which continues with a very interesting post for food manufacturers that follows the consumer demand for natural or minimally processed foods and without chemical additives in their composition. In this line, the food industry has worked and continues to work in the application of biotechnology to develop safe and effective foods against contaminating microorganisms.

Which are the mechanisms of natural preservation by lactic-acid bacteria (LAB)?

Lactic acid bacteria are a group of fermenting and lactic-acid producing bacteria, which helps the industry to give certain qualities to the foods as well as a protective function against the action of other harmful microorganisms.

These starters rely on various mechanisms to carry out this protective function. These include the traditional mechanisms of competition as well as food ripening, growth markers or the generation of a wide variety of metabolites that inhibit the growth of other bacteria (such as bacteriocins).

Each starter has different mechanisms of action and levels of activity. We can find bacteria with a wide spectrum of efficacy against spoilage microorganisms, both Gram-positive and Gram-negative. It is worth mentioning that bacteria that are similar to their competitors usually find the mechanisms for their inhibition.

Keep reading to learn a little bit more about these natural preservation mechanisms with starters!

How can a starter preserve naturally through competition and ripening?

The best known way of preservation by starters is through the ripening of the product. This normally includes an organoleptic change in the product by acidification. However, there are other starters in which their protective capacity is also linked to their growth, but not necessarily to a transformation by fermentation. We are talking about preservation through competition: a high number of harmless bacteria competing for food and culture medium, making it difficult for invasive microorganisms to thrive.

How can a ferment naturally conserve through metabolites and growth markers?

As the starter cultures grow, they leave a trace of their growth in the culture medium or in the food matrix, which is what we call “growth markers“. Thus, bacteria similar to these starters understand that this is not the best place to survive, so this is another natural conservation mechanism provided by starters. This includes metabolites that are developed by all of them as they grow. Obviously, there will be bacteria that are more specialized than others in their growth. These metabolites are very small peptides that are denaturized when in contact with human saliva, they are safe and like their bacteria, they do not create resistance to antibiotics.

In which foods does the food industry apply the use of starters as natural preservation mechanisms?

When we talk about natural food preservation, protective starters are highly effective in the preservation of a wide variety of foods such as meat, dairy products, fish, beverages, sauces… among others.

Some examples of the most common applications of these microorganisms and mechanisms in different foods are the following:

  • In meat products they are used to inhibit pathogens such as L. monocytogenes, E. coli, St. aureus, C. botulinum or Salmonella.
  • In dairy products they are more widely used, and their antimicrobial activity is mainly focused on the inhibition of Clostridium and Listeria. In cheese, for example, they are used for ripening and controlling spoilage bacteria.
  • In fish for preventing the appearance of Listeria in mass applications, as well as in injected or surface treatments.
  • In ready meals to extend shelf life by controlling pathogens and other bacteria that cause unwanted acidification.
  • In beverages and sauces, in addition to preventing the appearance of spoiling bacteria, to reduce the use of treatments and additives that help the food to have a fresher and more homemade appearance and flavour.
  • In bakery to directly and effectively fight moulds and yeasts, or the development of Listeria in those products that are more critical due to their pH and water activity.
  • In vegan products such as cheese and meat analogues for a controlled fermentation to improve the flavour of the final food.

As you can see, biotechnology is a great tool to naturally guarantee food safety and improve its sensorial and physico-chemical characteristics.

What legislation supports the application of starter cultures in the food industry?

As we have mentioned, there are many references to the fermenting bacteria traditionally used in the industry, which are collected in databases such as that of the EFFCA (European Food & Fermentation Culture Association).  Therefore, we can define lactic-acid bacteria as a characteristic ingredient of food. When catalogued as an ingredient, another reference is the European Regulation (EC) No. 178/2002, which simply states that good manufacturing practices, responsibility and safety are the conditions that a starter must comply with.

Is the safety of the starters guaranteed in their application onto the final food?

Lactic-acid cultures are referenced in documents and lists such as the EFSA QPS, the Danish list of their Ministry of Food, Agriculture and Fisheries, or the USDA GRAS list, where most commercial lactic-acid bacteria are considered safe. These lists are based on the collection of exhaustive studies about the entire metabolism of these bacteria under all possible circumstances.

In particular, the Danish list evaluates the safety of the strains according to the following criteria (and with the same objective as 178/2008):

  1. Identification: The micro-organism must be identified by an analytical method approved for species identification.
  2. Purity: Studies must be conducted to ensure that the micro-organism formulation does not contain potentially harmful organisms and/or large amounts of contaminating organisms of unknown identity
  3. Adverse effects: Absence of potentially pathogenic properties in humans or animals must be demonstrated. If the organism has the ability to produce toxins, it must be shown that these are not formed in harmful quantities during the particular application
  4. Antibiotic resistance: It must be proved that the micro-organism does not possess transferable antibiotic resistance.

Ultimately all these references guarantee the same thing, that the starter must be safe in its application.

Where can I learn more about starter cultures for natural food preservation?

You can see that the use of starters is of great interest to the food industry due to their potential as antimicrobials and their ease of application in numerous food matrixes. They are valuable candidates to consider in the replacement of E-number chemical preservatives, which follows the market trends of consuming more natural foods.

Amerex has its own range of products completely focused on the preservation of the final food by means of natural protection mechanisms. As a result, we provide solutions to the main challenges of the industry in different matrixes, such as the appearance of Listeria or Salmonella in dairy products, or Clostridium botulinum in cooked meat products. These are three examples of many others considering the variety of pathogens and contaminating microorganisms in general, and the many applications that exist in the food industry.

If you have any remaining questions about these biotechnological mechanisms for food safety, we will be happy to answer them and discuss all possible strategies for your food manufacturing.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

DOWNLOAD THIS POST: Biotechnology and natural food preservation mechanismsDownload
Our Products

Contact us

2 + 2 = ?

THE INFLUENCE OF ORGANOLEPTIC ANALYSIS ON THE DEVELOPMENT OF NOVEL FOODS

/by

Welcome back to the Amerex Blog! In this post we will talk about the influence of organoleptic analysis in the development of a new food. The organoleptic control of a food is established through qualitative assessments of a sample by experts through the senses of sight, smell, taste and touch. This seems to be a very subjective concept, but it is carried out through quantitative and very rigorous methods that ensure high quality results that can be very relevant for the food industry.

The objective of an organoleptic analysis is to determine how consumers will respond to a new product before its launch, in order to have the possibility of improving and changing it in case its quality is not sufficient to make it a successful launch.

Why should food companies be concerned about organoleptic control?

Manufacturers from the food sector are constantly working on the R&D of their products to meet the demands of consumers. These consumers are continuously evolving and requiring new products (different from those existing) and having different needs that are increasingly oriented towards healthy and clean products. However, the latest statistics tell us that not even 25% of the foods developed by these companies succeed in entering the market.

Therefore, they should use organoleptic analysis to predict the success or not of the launch of a new food or beverage on the market. This method enables the use of expert sensory evaluation to understand the consumer’s perception of a product. It also allows to adapt the product to said consumers and to predict its success before the final launch.

Not only R&D but every department of a food manufacturing company (especially manufacturing, marketing and sales) must be aligned to develop and launch products that meet the demands and expectations of their potential consumers.

What stages must a food go through during its formulation to ensure its organoleptic quality?

There are certain stages in the manufacture of a novel food that allow it to achieve ideal consumer acceptance, and thus ensure that its future performance in the market is positive.

A first stage would include everything related to the organoleptic control of the food. Starting with a screening phase of the organoleptic test to be carried out to determine the quality of the food. In this phase we must choose the most appropriate type of analysis for the food depending on the information we want to gather from it. For example, it is not the same to carry out a sensory evaluation of the organoleptic characteristics to find out if a product is liked, as it is to determine the differences between two formulations and to evaluate these differences. Also, a statistical design will have to be prepared to optimise the tests in order to obtain as much information as possible with as few tastings as possible. And last but not least, the panel of tasters should be selected including expert panel evaluators and/or representative consumers.

The second stage is the actual performance of the sensory test, when the tasters evaluate the different organoleptic characteristics of the food: colour, flavour, smell and texture.

A third stage will be the analysis and interpretation of the results, and will end with the fourth stage of validation and redesign of the product to further adapt its organoleptic characteristics and achieve the final food that will be placed on the supermarket.

As a food manufacturer, what can you do to try to ensure a successful launch of your product?

The truth is that launching a product and making it a hit is difficult, and there is no way to predict exactly how a new product will perform in the supermarket. Nevertheless, there are some recommendations to optimise the sensory evaluation of different samples and increase their chances of success.

You can carry out organoleptic pre-testing with different target population groups for the product you are developing. As part of it, you can focus the conditions of the product so that it completely reflect the result of the analysis that has been carried out.

Other factors such as taking extreme care of the quality of all ingredients that are part of the final food, ensuring good practices and being transparent in the information of these ingredients through labelling and product display help in making the product a hit and not a miss.

Finally, to keep assessing end-customer acceptance through different tools such as satisfaction surveys or other market research.

How can Amerex help you improve the organoleptic qualities of your product?

As we have said before, it should not be forgotten that today’s food and beverage consumers are becoming more demanding and expect certain characteristics in their food that were not so much taken into account until the last few years, such as natural ingredients and additive-free labels.

At Amerex, we manufacture preservation solutions that also help to improve the organoleptic properties of foodstuffs. Not only through starter cultures and their enzymatic activities that give good colour, flavour and aroma in the sausage. Also with our wide range of natural ingredients BIAMEX and SAFEMIX that help to maintain the organoleptic condition of the food during its shelf-life.

Is it possible to create a more homemade product without the use of additives or treatments?

Our company can also help you in the reduction of artificial additives and treatments to obtain a more natural and homemade organoleptic in your final product. For example, in ready-to-eat meals that attempt to imitate the most traditional dishes by removing acidifiers that lower pH and change viscosity and colour. You can see an example here.

We are available to answer your questions about improving the organoleptic quality of your product while maintaining microbiological safety and clean labelling through the use of natural and healthy ingredients. Contact us!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

See you next time
DOWNLOAD THIS POST: The influence of organoleptic analysis on the development of novel foodsDownload
Our Products

Contact us

3 + 5 = ?

FOOD ADDITIVES: ORIGIN, CLASSIFICATION AND ALTERNATIVES

/by

Welcome to Amerex’ Blog! As mentioned in previous posts, it is very common for today’s consumers to take a deeper look at the ingredients shown in food labels. In this blog post we will take a look at the origin, classification and alternatives to food additives to be able to make a conscious decision when buying food on a daily basis.

What are food additives?

The definition of food additives is laid down in Regulation 1333/2008 of the European Parliament and reads as follows: “any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods”.

Essentially, food preservatives are used in the food industry to improve the organoleptic characteristics of foods, increase their shelf-life or facilitate their manufacture.

Food selection. Image by Freepik

Are food additives regulated under the law?

The European Food Safety Authority, better known by its acronym EFSA, is the body in charge of evaluating the safety of food additives, either new additives or new uses of existing additives, as well as the re-evaluation of already authorised additives. It states the following data:

  • Identity and characterisation of the additive
  • Stability in food
  • Justification of its necessity
  • Existing authorisations
  • Evaluation of human dietary exposure to the additive
  • Biological and toxicological characteristics

In the framework of its safety evaluations of food additives, EFSA tries to determine the safe levels and the Acceptable Daily Intake (ADI) for each substance. All this information is supported not only by EFSA but also by the Scientific Committee on Food (SCF). This ensures that food additives included in the EU list are considered safe and their limits are correctly identified.Regulation (EC) Nº 1333/2008 and its annexes constitute the legislation under which definitions, the use of food additives and all matters relevant to such additives are regulated.

How are food additives classified?

Additives used in food can be classified according to different criteria such as the origin of the product or, more commonly, according to their functionality. Let’s have a look at these classifications.

Classification according to the origin of the product

A first category would be natural additives, which are those obtained from natural elements through physical methods that do not involve the addition of any other non-natural substance. Examples of natural preservatives are plant-based pectin or agar obtained from algae.

The second category are the synthetic or non-natural additives, which are obtained through the synthesis of products that are not present in nature and/or through processes that generate or include non-natural substances. This category includes most of the preservatives commonly used in the food industry, such as sodium nitrite or citric/acetic acids.

Classification by functionality

Regardless of the natural or synthetic origin of food additives, they can be classified according to their function in the final food. The following is a classification of the most commonly used additives:

  • Colouring agents used to intensify or change the colour of the food and make it more attractive for consumption.
  • Preservatives that are added to extend the shelf-life of the food by protecting against microbiological or enzymatic spoilage.
  • Antioxidants used to also extend shelf-life through mechanisms that prevent or delay oxidation and rancidity caused by physical processes such as exposure to light or oxygen.
  • Emulsifiers that allow the mixture of two or more ingredients that are non-miscible and keep it stable.
  • Thickeners to improve, increase or concentrate the viscosity of a food to ensure an optimal texture for consumption.
  • Flavour enhancers that increase the intensity or durability of the natural flavour of the food.

Other categories of food additives would be e.g. sweeteners, humectants, acidity regulators or flavourings.

What does it mean if an additive is labelled as an E-number in a food?

When us consumers check a label in search of all the ingredients of a foodstuff, we very often find that many of them are labelled as an E number, which is basically an international identification system created for better understanding by consumers.

This E-number system indicates that the food additives listed on the label are approved by the European Union for use in food. In addition, they follow special numbering codes that indicate their classification by functionality as well as the specific substance used. Some examples of how the codes relate to these additives are as follows (they are classified in the hundreds):

  • Antioxidants and acidity regulators: E-300
  • Colouring agents: E-100
  • Preservatives: E-200
  • Stabilisers: E-400
  • Flavour enhancers: E-600

Is it safe to use additives in food?

Historically and for ages, society has been aware of the need to find solutions for food preservation, and therefore salt and vinegar, for example, are traditional preservation methods that many manufacturers still take into account today. Likewise, the use of spices and plants, which are traditional solutions to improve the flavour, aroma and appearance of food. Nowadays, and with the technology being much more advanced, the aforementioned preservatives meet this need, and consumers now place great value on the fact that the use of additives in the food industry must always be safe, justified, transparent and beneficial in its intended purpose.

There are some concerns about the use of some of these ingredients in certain foods and many consumers are more cautious about controlling their dietary intake. For example, one claim is that colouring agents are not safe, as many people develop sensitivity to specific colouring agents such as E-102 or Tartrazine that is mostly used in drinks, sweets and ice cream. Or the cases of infantile hyperactivity developed by some preservatives and their mixtures, equally supported and denied by the scientific community.

The truth is that the additives are regulated by the European Community and have their corresponding authorisation for use, so they meet the requirements established by law. However, this does not mean that all the food additives currently in use should not be monitored and that their functionalities and their suitability for human consumption should not be continuously re-evaluated. It definitely should be.

Are there alternatives to the use of additives in the food industry?

Indeed there are alternatives to food additives. In fact, in the food industry the concern for a clean label and the use of fewer additives and ingredients is becoming more and more relevant, as we mentioned in our previous blog post.

The “chemophobia” or fear of excessive chemicals in processed foods is causing numerous products claiming to be 100% E-number free, and offer more natural alternatives. Therefore, natural preservative alternatives are becoming increasingly popular and are without a doubt the focus of many ingredient manufacturers who want to follow these consumer trends.

Amerex Operator

Where can I get a natural preservative as an alternative to the use of food additives?

At Amerex we design and manufacture E-number free microbiological blends as alternatives to improve the safety and shelf-life of a wide range of products. Some examples of natural preservatives are our Biamex and Safemix ranges, which can achieve a reduction or even removal of these additives (sorbate, nitrites, sulphites, lactate, acetate…).

More specifically, our nitrite replace solution, BIAMEX-NC, is one of the top products of recent years. Or the AMEXOL range as natural antioxidant alternative to replace acids such as citric (E-330) and ascorbic (E-300).

If you like to know more about the use of these alternatives and many others that we have in our product portfolio, we will be happy to offer you expert advice on food preservation.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: Food additives: origin, classification and alternativesDownload
Our Products

Contact us

1 + 4 = ?

THE MEANING OF THE CLEAN LABEL ON FOOD

/by

In the last few years, labelling has become more and more important to target a product effectively under the consumer’s eyes. Labelling is increasingly evolving to meet the trends and objectives of society. In this regard, the focus today is to have a clean label, which is based on providing information as simple and understandable as possible, and always free of artificial ingredients and/or E-numbers registered in European regulations. In this blog post we will explain a little bit more about the meaning of the clean label on food.

What does it mean when I have a clean label product?

In fact, the term clean label has no “official” or legal definition, as it was created in a casual way between industry and consumers in response to trends towards healthier lifestyle. Therefore, there will be different definitions or interpretations. For example, some say that clean label products are those that do not contain E-number additives, while others also claim that they are allergen-free products. In short, we can say that a clean label product aims to classify the ingredients of the food, making it easily identifiable and giving a healthier perception.

Heart-shaped foods that represent healthy living

Why is this clean labelling trend becoming so important?

As mentioned before, clean label products have recently gained more and more popularity among consumers, mostly because they meet the needs of those who are conscious about their diet, in other words, the needs of those who are aware of the ingredients in the products brought to their table, and who deliberately avoid foods that contain synthetic ingredients or additives. This trend is becoming particularly important among young people, who are realising earlier that they want healthy, clean and transparent food.

A different term is “clear label”, which is intended to make products clearer in their content claims and/or nutritional information. However, it should not be mistaken with the term clean label, which literally means that the ingredients of a product do not contain E-numbers.

What are the labelling characteristics of clean label products?

Clean label products base their labelling on three basic characteristics, which are described below.

Less ingredients, but still safe

Today’s consumers consider that the most natural products are those with fewer additives in their composition, while keeping the same characteristics and maintaining a less artificial, more natural and homemade organoleptic. In addition, we must not lose sight of the fact that the lack of certain elements in the product can lead to a significant reduction in its shelf-life. Therefore, manufacturers must find ways to balance the safety of their products and the customer’s demand to consume more natural foods in order to meet this clean labelling profile.

Natural alternatives to artificial additives

Clean label products should be natural solutions to additives and other artificial ingredients. As an example, it is common to replace preservative E-330 or citric acid with lemon juice concentrate. While citric acid is faster in its action and neutral in taste, the lemon juice concentrate requires R&D to establish the most suitable use and dosage, both for functionality and organoleptic characteristics.

Also from our own company, Fermitrat Export to remove lactic / acetic acid, Safemix-AV as an alternative to sulphites or Biamex-YM to replace sorbate.

Processing and manufacturing of the product

On the other hand, it is also important that clean label products explain the manufacturing processes and the supply chain they go through. The ultimate aim is for consumers to be able to know the full traceability of the food they buy, which will generate greater reliability towards the product and towards the food company that manufactures it.

What can I do as a food manufacturer to include clean labelling as part of my products?

Companies are always changing to face the needs and demands of their environment, and this new approach to labelling is no exception. Consumers want to be sure that their choices are valid for their shopping basket, so it is an absolute must for companies to try to guarantee all the requirements mentioned above.

At Amerex, we believe that there are some essential questions that should be answered when making the switch to a clean labelling on food. Just because we want to improve labelling does not mean that we should remove ingredients no matter what. When replacing an E-number additive with a natural alternative, it must be effective and guarantee a similar shelf life and organoleptic properties to those achieved with additives.

Is the clean label preservative effective in food?

Food will always need ingredients, additives or flavourings, whether natural or synthetic. It is imperative for a company to consider these differences, as the ultimate goal is that food safety is fully guaranteed and it will depend on the chosen ingredients to be added to the food.

Furthermore, it is not only this choice between natural ingredients or additives that is important. We understand food protection as a system of barriers in which the application of any of the following strategies contributes to the final result: good manufacturing practices, heat treatments / HPP, packaging, storage…

Do we acknowledge the technology by which the clean label preservative works in food?

It is important to be transparent and ethical in the communication of the product’s mechanisms of action. Amerex solutions contain well-known and widely used ingredients, with no hidden additives. Any additional barrier to increase safety is always welcome as long as it is placed in a regulated framework and contains complete and accurate information for the consumer.

Is the natural preservative a cost-effective alternative?

As we have demonstrated in other blog posts and can further explain to you in a chat with us, using these natural preservatives is always an investment and not an expense. Beyond the fact that they will normally be more expensive than chemical preservatives, the differences are narrowed by the lower dosages used. And most importantly, when using them we avoid brand damage and quantifiable gains as you are not wasting spoiled product. This solution pays for itself and is aligned with today’s popular circular economy.

Spoons with spices on it

Where can I find natural and clean label alternatives for my products?

At Amerex, we always claim for clean labelling on food, as we rely on our biotechnology-based solutions for the development of clean label products that protect against the growth of pathogens and other spoilage microorganisms, and which also prevent commercial food defects (acidity, colour, gas, etc.). As well as improving the organoleptic properties of the final product, making it more attractive to the consumer.

We support our customers on how to obtain a cost-effective, safe and innovative manufacturing process in line with current trends in labelling, whilst putting the needs and well-being of the company and its products first.

Ultimately, we are able to guarantee natural, safe and transparent ingredients for the consumer. No matter which sector you are in, contact us because we can help you find natural alternatives for achieving your desired clean label product.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: The meaning of the clean label on foodDownload
Our Products

Contact us

2 + 0 = ?

BEST PRACTICES IN FOOD HANDLING

/by

Hello everyone and welcome again to our Blog! In this post we will talk about a very important and often neglected topic, best practices in food handling. One of the most common health problems in our society is the emergence of foodborne diseases. These can already exist or be generated from the manufacturing of the food to its commercialisation, so we have to be aware of the necessity to comply with the strict requirements established for the correct manufacture and handling of the food.

Manufacturers working with all hygienic measures for food handling.

What are the risks of poor food handling?

As we have just mentioned, the contamination risks to which food is exposed happen throughout the whole food chain. It is therefore essential to take extreme precautions when working with foodstuffs in order to avoid the hazards caused by poor food handling. These hazards include the following.

Physical hazards

Meaning any foreign body that is present in a food and that comes from contamination during processing operations or from external contamination. Some of the causes that trigger these hazards are:

  • Carelessness in the process resulting in leftover packaging material, plastics, glass, metal splinters, other foreign bodies…
  • Bad practices by the handlers due to the presence of rings or other accessories, band-aids, etc.
  • Contamination of the raw material with pieces of plant material, bones, shells, etc.
  • Other causes of contamination

Chemical hazards

They are associated with wastes of products used in the manufacturing, processing, transport and/or storage of food. These include disinfectants, pesticides, or heavy metals such as lead, cadmium, mercury or tin.

Biological hazards

Meaning all contaminations that cause food poisoning, including the presence of microorganisms such as bacteria, yeasts, fungi, parasites and viruses that come from the air, water and soil. Bacteria and viruses are the most dangerous for food safety, causing diseases such as listeriosis, salmonellosis, or gastroenteritis caused by norovirus. To avoid all these dangers, at Amerex we have developed and implemented our FSSC 22000 system and we follow very strict process management protocols to control these risks in each and every one of our manufacturing stages.

Is it necessary to take hygienic measures in food handling?

We have already discussed the hazards, it is now time to assess the causes. Almost all of them are due to poor handling practices, so for the food sector, a strict training and awareness of good hygiene practices is essential. That hygiene rules must be followed to avoid any type of contamination in the manufacturing of food. These rules include both the hygiene practices of the employees who will be in contact with food and the way food is handled.

Hygiene measures for food handlers

When handling food it is necessary to pay attention to clothing and accessories. It is important to wear specific clothing and footwear and to wear mask and hats to prevent hair loss when in contact with food. In addition, jewellery or other personal items should not be worn meanwhile perfumes, shaving lotions and other items with specific odours that can cause food to undergo physical and chemical alterations should be avoided.

Food handlers should thoroughly wash their hands, arms, forearms and fingernails at the beginning and end of the day. They should also repeat this process when starting over work after a break or when changing tasks. After sneezing, blowing their nose, going to the toilet and touching other devices or materials it is important to wash hands. In addition, extreme caution should be exercised in all these measures in the event of exposure to raw food.

Cuts and abrasions on the skin should be covered with a bandage tinted with a metal strip of a different colour than the product being treated and additional single-use gloves should be worn if these injuries take place on hands.

Hygiene rules should also be taken into account to avoid transfer of pathogens from the mouth and nostrils to food. Avoiding coughing or sneezing in the direction of handled products, using disposable tissues and not eating, drinking, smoking or chewing gum throughout food manufacturing are essential measures to avoid contamination.

Handling food during grape harvesting

What precautions should we take when handling food?

When handling food there are a number of hygienic recommendations that should also be taken into consideration:

  • Do not handle dirty food or food picked up from the floor.
  • Avoid the use of wooden utensils
  • Use single-use hand paper
  • Do not place food or trays on the floor
  • Defrost food in an optimal way and never refreeze a defrosted product
  • Do not use sawdust or cardboard on the floor
  • Use different utensils for raw and cooked food
  • Never bring raw food in contact with food that has already been cooked or is being consumed fresh.
  • Use a food thermometer to check the optimum cooking temperature of food.

To avoid food poisoning, it is essential to take into consideration all the advice given in this Blog post and making the best practices in food handling an essential routine, even in our own homes.

How can the care for best practices in food handling be improved?

We have mentioned before our commitment to food safety and food security. At Amerex, in addition to maintaining our FSSC 22000 standard to guarantee the manufacturing of safe and harmless food, our entire company is informed of our food safety policy and best practices in food handling. We even remind people of this protocols through annual safety awareness days. We also have a specialised safety team always aware of any hazards that compromise the safety of the final product.

Do you still have any doubts about the care and attention we take in best practices? Contact us and we will answer any questions you may have.

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time
DOWNLOAD THIS POST: Best Practices in Food HandlingDownload
Our Products

Contact us

4 + 0 = ?

THE ORGANOLEPTIC QUALITY OF FOOD

/by

The improvement of the organoleptic characteristics of food can be achieved through the use of additives but also with the use of natural ingredients. In this blog post we will find out how this can be done, which tests the food industry uses to upgrade their products, and which examples of natural ingredients help to improve the organoleptic quality of food.

What are the general properties of food?

Consumers value four groups of food characteristics for their consumption:

  • Sensory or organoleptic characteristics – Colour, taste and smell of the food
  • Physical characteristics – Texture
  • Nutritional characteristics
  • Temporal characteristics – Shelf-life of the food
Se muestra una variedad de alimentos

What are the organoleptic characteristics of food?

The four main organoleptic characteristics of food are colour, taste, smell and texture. These are characteristics that we perceive through our senses and which are decisive in the first impression of the food that we are going to eat. It is therefore very important to take them into account.

Colour

Colour is key in the consumer’s perception of food. It is the first thing we see and it tells us what chemical reactions have taken place during the shelf-life of the food, from manufacturing to consumption. Colour changes in food can show up due to the exposure to light or air, both catalysts in the biochemical reaction that create peroxides responsible for food oxidations. This oxidation results in colour changes from fresh to spoil.

Colour measurement is an effective thermometer in many cases to determine this type of deterioration.  Techniques such as spectrophotometry or technologies such as Minolta are used to evaluate colour changes and use well-defined scales to compare the colour of both liquid and solid foods.

Taste

Five types of flavours are identified in the food industry: salty, sweet, bitter, sour and umami. It is also possible to distinguish between slow tastes and immediate tastes.

In general, all substances have a single taste that is made up of several different flavours.

Smell

Odour is defined by the different volatile substances that are present in food that either come from the food itself naturally, or are the result of adding flavouring ingredients into the food.

When a food is spoiled, it is easy to detect it by the smell.

Texture

Texture is definitely another factor to be taken into consideration, since we use our sense of touch to evaluate food’s condition and choose the one that best suits our own preferences. Some parameters for evaluation are hardness, thickness, viscosity or rigidity. The consumer knows how to detect when any of these parameters becomes unpleasant and that is automatically related to a microbiological alteration that results in us avoiding its consumption.

Se muestra cómo unos técnicos comprueban la textura de un embutido

What additives and ingredients does the industry use to boost the organoleptic quality of food?

Substances used by the food industry to boost the organoleptic quality of food can be divided into two groups: artificial additives and natural ingredients.

Ingredients such as spices, in the same way as salt for preservation or vinegar to extend the shelf-life of food, have properties that improve the organoleptic quality of food.

For example rosemary extract, which not only ensures the flavour and colour of food but also provides aroma and works as an antioxidant. Others such as basil, parsley, oregano or dill enhance flavours, while saffron, turmeric or curry modify the colour while providing food a special aroma and flavour. Other spices provide even more intense flavours, such as pepper or chilli that give a spicy vibe to our food. Many fruits and vegetables also improve the organoleptic characteristics of food thanks to their high pigmentation. Beetroot or blueberries provide more intense tones, while bananas, dates or figs substitute sugars for sweetness.

How to analyse the organoleptic qualities of food in order to know its quality?

We can determine the organoleptic quality of foods by means of many tests to get an idea of their characteristics. One of the most decisive factors in testing is perception, which is evaluated by thresholds. A threshold is the value at which the effects of a stimulus become perceptible to the senses. This threshold is made from the active ingredients in the food within the organoleptic scope. There are several thresholds of perception:

  • The detection threshold, the minimum amount of an odorant to be detected.
  • The recognition threshold is the level of a stimulus needed not only to be detected but also recognized.
  • The differential threshold is the magnitude of change in the stimulus necessary to generate an alteration that is perceptible.
  • The terminal threshold is the maximum value of a stimulus above which an increase in intensity is not perceived.

Perception is the response to organoleptic characteristics. It is therefore a true reflection of food quality that the food industry uses to evaluate consumers. The trend analysis for this evaluation are carried out by quality technicians with different backgrounds such as nutritionists, chemists and engineers. In order to determine the organoleptic quality of a foodstuff, the so-called organoleptic analysis or tasting panels are also carried out. These are qualitative expert assessments based on the evaluation of a sample through the senses. The senses involved in organoleptic analysis are sight, smell, taste and touch, and this analysis is subjective in any case.

How to improve the organoleptic characteristics of food by using natural ingredients?

At Amerex we are always committed to natural ingredients as preservative solutions, which not only help to improve the shelf-life of foodstuffs but also their organoleptic properties.

We have a wide range of ripening starters that through enzymatic activities of microorganisms are able to generate a good colour, flavour and aroma in the sausage. In addition, preservative solutions that maintain the organoleptic condition of the food during its shelf-life. Or even solutions based on yeast technology to provide specific and traditional organoleptic characteristics to the final product.

Replacing chemical additives with natural ingredients is possible, and it also means an upgrade in those products that consumers are increasingly demanding. The clean label philosophy is here to stay, and many manufacturers are committed to meeting the needs of a more demanding end customer.

Contact us to find out about our products that can fit in any food, from meat to vegan products, dairy, fish, ready meals, beverages and sauces or bakery products. We are available for you!

Contact us for more information:

i

Amerex see you neXt time
DOWNLOAD OUR RIPENING STARTERS RANGE; FERMITRAT-ENDownload
DOWNLOAD THIS POST: The organoleptic quality of foodDownload
Our Products

Contact us

1 + 2 = ?

RAW MILK AND SALMONELLA – DISCUSSION AND SOLUTIONS

/by

In 2020, an outbreak of Salmonella enteriditis occurred in Italy, affecting more than 80 people through the consumption of a Pecorino cheese produced at two local dairies. This cheese is produced from raw, unpasteurised sheep milk. The original source of the Salmonella was unclear, but an inspection at the farm revealed that general hygiene standards were unsatisfactory and milk was kept for more than an hour in the milking buckets at a temperature of 37°C before being transferred to the cooling tank. Naturally, these storage conditions boost the proliferation of pathogens, but let’s look further into the topic… Today in this new Blog entry we will tackle this difficult challenge and see what we can do to improve our results. Let’s start from the beginning.

What is pasteurisation and what does “raw milk” mean?

According to the FDA, “Pasteurization is a widely used process that kills harmful bacteria by heating milk to a specific temperature for a set period of time“. Raw milk is milk from animals that has not been pasteurized and therefore can carry dangerous bacteria such as Salmonella, E. coli, Listeria, Campylobacter, and others that cause foodborne illness, often called “food poisoning”. These bacteria can be especially dangerous for people with weakened immune systems, children, older adults and pregnant women. The next logical question would be…

In case of drinking raw milk, can I get Salmonella poisoning?

There is no doubt that the pasteurisation process guarantees the control of all pathogens capable of contaminating milk, and reduces the risk of food poisoning. Still, after this treatment some forms of resistance, commonly known as spores, may resist. Although this spores do not pose any risk to the consumer, it means that pasteurisation is not a 100% effective treatment against all contamination, sterilisation is.

On the other hand, experts point out that “to reduce risks, raw milk should be boiled before consumption“, which they say “achieves similar or even stronger microbicide effects than pasteurisation“. However, boiling leads to changes in taste and a greater loss of nutrients and vitamins than industrial pasteurisation treatments. In addition, we are not able to carry out the processes at home in the same way as in an industrial factory, so we cannot guarantee the same safety and efficacy against pathogens such as Salmonella. To sum up, yes, it can be consumed. But like everything else, there are some things to take into account…

Is raw milk sold in the industry free of Salmonella?

Nowadays we can find some certified farms that sell packaged raw milk (or products made from it) directly to the final consumer under the protection of Regulation (EC) Nº 853/2004 of the European Parliament. Real Decreto 1086/2020 (Spain) establishes some requirements for raw milk intended for direct sale to the consumer.

It is always essential to have satisfactory hygiene standards and to adopt preventive measures and good processing techniques on farms and dairies to prevent microbiological contamination. This is particularly important when raw, unpasteurised milk is intended for human consumption.

An example would be a farm where freshly milked milk is cooled to 3°C in less than 20 minutes, then packaged and marketed the same day. Although this reduces the chances of proliferation of pathogenic microorganisms such as Salmonella, it does NOT result in a sterile product. Therefore, the risks do exist. To reduce these risks, you may ask yourself….

How the safety against Salmonella of raw milk products can be improved?

This is key: everything can be improved, but in this particular case it is even more relevant. Amerex offers a wide range of preservatives to deal with all kinds of microorganisms, both pathogenic, as in this case with Salmonella, and non-pathogenic but equally contaminating. We can’t think of a better matrix than raw milk to apply these preservatives: it lacks heat treatment, it is very vulnerable to contamination and its formulation does not include chemical additives. The “rawness” of its manufacturing process makes it the perfect food for the use of preservatives that will definitely increase its safety and help prevent the development of microorganisms that are harmful to humans.

Do you want to know more? Are you identified with this problem in your food or process? We are available to answer your questions about safety against contamination and how to include this preservatives in your production.

We are pleased to share information with you!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

DOWNLOAD THIS POST: Raw milk and Salmonella – Discussion and solutionsDownload
Our Products

Contact us

3 + 0 = ?