It is very easy for food products to lose their organoleptic properties over time, sometimes even sooner than expected. Among these properties, colour is key in the consumer’s perception of a food.

In many of these cases, microbial growth is directly involved in this kind of food spoilage, but based on our own experience it is very difficult to establish patterns with microbiological analysis. Therefore, colour measurement is what has often been the sign of effectiveness and every time in an increasingly technical and systematic way.

For example, nobody is unaware of the importance of sulphites in fresh meat preparations, so what if you take a look at how our solutions work empirically?

Do our natural preservatives work in fresh juices? Let’s measure colour.