Additives such as citric acid (E-330) or ascorbic acid (E-300) have an effective antioxidant function and they are also present in nature like many others, so we understand that the clean label debate has many hints in this case.

However, they are often used as acid regulators (or acidulants) and help product safety by lowering the pH, because a more acid product is less vulnerable to the appearance of spoilage bacteria. They can even hide the presence of other additives. For both applications, dosages become more exorbitant. Additives such as GDL, for example, are even used to simulate fermented meat products due to their strong pH lowering.

But there is a possibility to obtaining an equally protected and safe product, with a much more natural organoleptic due to this lower pH not have been produced artificially by these additives. How? With our ripening starters you can obtain a much better texture in fermented meats.

Also with our natural preservatives in a pasteurized food. You can see it below by yourself

Acidification case study