At Amerex we are committed to providing the best biotechnology solutions for the food industry. We are therefore pleased to announce that Amerex Research and Development has launched its innovative Biamex FP product, designed to improve food preservation and further enhance the range of natural preservatives in our Biamex range.
This new development is designed to extend the commercial shelf life of food that are close to their best before date, providing advanced protection against Listeria and preventing heterofermentation. In addition, at a higher dosage, Biamex FP is also effective against enterobacteria and yeasts, offering a global solution to many food safety challenges.
Biamex FP has undergone extensive testing in our pilot plant, as well as demanding challenge tests at customers where Listeria and Salmonella were inoculated, with excellent results in terms of effectiveness.
In addition, Amerex has introduced more than five new preservatives to the market this year. Our wide range of solutions is designed to meet the specific needs of each food producer. Our team of biotech consultants is available to evaluate our customers’ manufacturing processes and offer the best recommendation, whether it is Biamex FP or other products in our product portfolio, always looking for a customised solution.
For more information about our new references or how to improve production processes, we have an expert team available to advise you, do not hesitate to contact us!
Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.
https://amerexingredientes.com/wp-content/uploads/2024/10/Productos-4-scaled.jpg19272560Patricia Rodrigohttps://amerexingredientes.com/wp-content/uploads/2017/11/Logo-web-amerex-madrid-2.pngPatricia Rodrigo2024-10-08 08:40:372025-04-28 10:07:06Amerex launches BIAMEX FP and more than five new preservatives in 2024
The production of sausages requires specific processes to ensure the safety and quality of the final product. One of the most important stages is the treatment of the casings used for stuffing.
Traditionally, chemical additives such as sorbate have been used to protect these casings from microbiological issues, especially fungal growth. However, the food industry is increasingly seeking natural solutions.
At Amerex Ingredients, we offer Biamex YM, a natural alternative to sorbate for antifungal treatment in sausage casings. Below, we answer some of the most common questions about the use of casings and additives in this process.
What types of casings are used in sausage production?
In the sausage industry, two main types of casings are used:
Natural casings: These are obtained from the intestines of animals like pigs, sheep, or cattle. Natural casings have the advantage of allowing the sausage to breathe, which contributes to the development of traditional flavors and textures. Additionally, they are typically more elastic, making the stuffing process easier.
Artificial casings: These are made from materials such as collagen, cellulose, or plastics. They are mainly used in industrial sausage production due to their uniformity and ease of handling. They are a more economical option and are available in different thicknesses and lengths, adapting to various types of meat products.
What chemical additives are used for antifugal bath?
Casings, whether natural or artificial, require specific treatment (an antifugal bath) to prevent the proliferation of microorganisms that could affect the quality and safety of the sausage.
Traditionally the additives used for this purpose are:
Potassium sorbate (E-202): A preservative widely used in the food industry for its effectiveness in inhibiting the growth of mold and yeast. It is used in casing baths to prevent microbiological deterioration during storage and handling.
Sodium benzoate (E-211): Another preservative used to control the growth of bacteria and mold in food products. Its use in casings is common due to its antibacterial effect.
However, both sorbate and benzoate, are chemical additives with associated “E-numbers,” which may raise concerns among consumers seeking more natural and healthier products, as well as manufacturers striving for clean label production with minimal chemical additives.
Natural alternative to sorbate for antifungal baths of sausage casings
At Amerex Ingredients, we offer a natural alternative to sorbate specifically designed for the antifungal bath of sausage casings. Biamex YM is a natural preservative that offers the following benefits:
Antifungal efficacy: Biamex YM acts effectively against molds and yeasts that can affect the quality of both natural and artificial casings.
Food safety: Being a natural product, Biamex YM is safe for human consumption and complies with food safety regulations, making it an excellent choice for manufacturers looking to reduce the use of synthetic additives in their products.
Complete sorbate replacement: Biamex YM can effectively replace sorbate, eliminating the need to use this chemical preservative without compromising the quality or safety of the final product.
The use of natural alternatives to sorbate is increasingly sought after by manufacturers in the meat industry.
What are the advantages of using a natural antifugal like Biamex YM in sausage casings?
More and more consumers prefer natural, additive-free food products. Therefore, using Biamex YM in the treatment of sausage casings offers several advantages, as it meets the trend for “clean label” products. This trend is something today’s consumers are looking for, as they value products with cleaner labels and fewer artificial additives. Biamex YM allows sausage manufacturers to offer more natural products, which can be a key differentiator in a competitive market.
Furthermore, it reduces the risk of allergic reactions, as some consumers are sensitive to chemical preservatives like sorbate. By using a natural preservative, the risk of causing adverse reactions in susceptible individuals is reduced.
Finally, sustainability and environmental respect. As a natural product, Biamex YM is a more environmentally friendly option, helping manufacturers reduce their ecological footprint.
How is Biamex YM applied in sausage casing treatment?
Biamex YM is applied similarly to other preservatives used in casing treatment. It can be dissolved in the casing bath to ensure uniform distribution of the product and provide effective protection against fungal growth. This natural preservative is compatible with the treatment of both natural and artificial casings, ensuring the protection of the sausage from the initial production stage.
The sausage industry is evolving to meet the demands of consumers seeking healthier and more natural products. In this context, the sorbate alternative offered by Amerex Ingredients, Biamex YM, presents itself as an effective and safe solution for protecting sausage casings from fungi, without resorting to traditional chemical preservatives. This way, it is possible to guarantee the quality and safety of the final product while aligning with trends toward more natural and sustainable products.
Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.
https://amerexingredientes.com/wp-content/uploads/2024/09/Tripas-embutidos.png400400Patricia Rodrigohttps://amerexingredientes.com/wp-content/uploads/2017/11/Logo-web-amerex-madrid-2.pngPatricia Rodrigo2024-09-18 12:07:072025-04-28 10:07:06ANTIFUGAL FOR CASING BATH FOR CURED SAUSAGES
Shrimps are one of the most consumed seafood products worldwide. However, their classification can vary based on their size, origin, and species. Below, we explain the main types of shrimps and how to ensure their freshness with sulfite-free preservatives.
What varieties of shrimps are in the market?
There are various types of shrimps, often classified by their size and place of capture.
Among the most popular are:
Tiger shrimp (Penaeus monodon): Large in size, commonly found in Asia.
Southern shrimp (Pleoticus muelleri): Sourced from the southwestern Atlantic, highly valued for its flavor.
Patagonian shrimp (Pleoticus muelleri): Characteristic of the cold waters of Argentine Patagonia, with a firm texture and exquisite flavor.
Vannamei or Pacific white shrimp : Primarily farmed in Latin America and Asia, it is one of the most consumed worldwide.
Each variety of prawn has unique characteristics in terms of flavor and texture, but all face similar challenges regarding shelf life and preservation.
What shelf life issues do shrimps have?
One of the biggest challenges in the commercialization of shrimps is their shelf life. As a highly perishable product, proper handling from capture or farming to the consumer is crucial.
The main shelf life issues include:
Rapid decomposition: Without proper refrigeration or freezing, shrimps begin to decompose within hours.
Color changes: Fresh shrimps have a bright color, but over time and with oxygen exposure, their color can turn dull or gray.
Bacterial growth: The presence of bacteria such as Listeria or Salmonella poses a food safety risk if proper preservation measures are not taken.
Thus, shrimp manufacturers resort to the use of additives and preservatives to maintain the shelf life of products until they reach the end consumer.
What additives are commonly used to improve the color and safety of shrimps?
To preserve both the appearance and safety of shrimps, the food industry uses various chemical additives and preservatives. The most common are:
Sodium sulfite (E-221): Traditionally used to prevent prawns from darkening and to preserve their natural color. Despite its widespread use in the industry, sulfites can cause allergic reactions in some people at certain concentrations.
Phosphates: Food industry phosphates (such as potassium phosphate E-340) are used to retain moisture and improve the texture of prawns, preventing them from drying out.
Citric acid and its derivatives: These preservatives are antioxidants that help prevent oxidative deterioration and maintain the color and freshness of the product. Their use is also very common in other foods. Citric acid is labeled with the number E330.
Despite their effectiveness, more and more consumers and manufacturers are seeking more natural, allergen-free alternatives, such as sulfite-free preservatives that maintain the food’s color and safety.
What sulfite-free natural preservatives does Amerex offer?
At Amerex Ingredientes, we understand the importance of offering solutions that not only extend the shelf life of shrimps but are also safe and natural. That’s why we provide natural sulfite-free preservatives that not only ensure the freshness and safety of prawns but also meet the demands of modern consumers who prefer allergen-free and healthier products.
We have extensive experience in using preservatives to maintain the color of various types of fish and shellfish and to improve safety against pathogens like Listeria. You can check out some of our success stories at this link.
Don’t hesitate to contact us if you’re looking for a natural preservative free from E numbers that enhances the organoleptic properties and safety of your foods.
Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.
https://amerexingredientes.com/wp-content/uploads/2024/09/Langostinos.png400400Patricia Rodrigohttps://amerexingredientes.com/wp-content/uploads/2017/11/Logo-web-amerex-madrid-2.pngPatricia Rodrigo2024-09-17 10:32:382025-04-28 10:07:06SULPHITE-FREE PRESERVATIVES FOR SHRIMP
In the world of food safety, the emergence of emerging pathogens poses constant challenges. Among them, Campylobacter has emerged as a disturbing player in the food safety equation.
As we explore the complexities of this microorganism and its impact on a variety of foods, we will discover how Amerex, a leader in biotechnology-based natural food preservatives, is at the forefront of finding innovative solutions.
Join us in this blog to understand and address the challenge presented by Campylobacter in our food chain.
Pathogenic microorganisms in food. What do we know about Campylobacter?
In the constant quest to ensure food safety, we are faced with a number of challenges, one of which is the emergence of new emerging pathogens in food.
The Campylobacter bacterium has recently captured the attention of the scientific community. Campylobacter belongs to the family Campylobacteraceae. Species of this genus are Gram-negative, comma-shaped, motile bacilli and have proven to be a growing risk in the food chain due to the food poisoning they cause.
Combating Gram-negative bacteria is one of the main challenges for the food industry, as there are not many food additives that are really effective against these pathogens due to the protection afforded by their cell wall. To a lesser extent, we can even find natural food preservatives that are clean-label and really effective in keeping this type of microorganisms at bay.
Which foods are contaminated by the emerging pathogen Campylobacter?
The prevalence of pathogenic microorganisms in food, such as Campylobacter, poses a serious threat to public health as it can cause campylobacteriosis (a common cause of intestinal infection). These bacteria are also one of the many causes of traveller’s diarrhoea or food poisoning.
These bacteria can contaminate a wide range of foods, from poultry to dairy products to raw vegetables, similar to contamination by the world-renowned Salmonella. People are almost always infected by eating contaminated food.
Understanding how these emerging pathogens affect our food chain is essential to implement effective safety measures, both at the production level in the food industry and good food handling practices by consumers at home.
What are the most common types of food additives against Campylobacter?
In the quest to ensure food safety, it is crucial to know which are the most common and effective types of food additives against Gram-negative pathogens such as Campylobacter.
The group of Gram-negative bacteria are among the most difficult to combat in the food industry, including pathogens such as the aforementioned Salmonella and Campylobacter, or E. coli within the group of enterobacteria. All of them can cause diseases of particular relevance to humans as a result of consuming food that has developed them.
The most common types of food additives against these bacteria is the use of acids, such as acetic acid. Acetic acid is widely used in the industry and has been assigned the E number E-260, and also all its salts such as sodium diacetate, the latter being the additive with number E-262ii. Even with this specific activity, acetic acid often requires synergies with other preservatives of different origins to control its occurrence.
Are there natural food preservatives against Gram-negative bacteria?
Amerex, through its use of biotechnology, has developed natural food preservatives that not only extend the shelf life of food, but also act as effective barriers against these unwanted microorganisms.
The combination of technologies in the food industry has become an innovative and effective strategy to improve product safety and quality. At Amerex we have products based on the synergy of acetic acid and protective fermentation, such as Fermitrat Fs, which is a prime example of this highly effective combination.
However, there are other fully clean-label solutions that allow acetic acid to be removed from the equation, resulting in natural food preservatives. Thanks to the use of protective fermentation, the mixture of different strains allows us to obtain products that tackle these types of pathogens, such as Safemix AV.
In summary, the challenge of dealing with emerging food pathogens requires a combination of awareness, research and innovative solutions. Amerex is committed to providing natural food preservatives that not only meet these challenges, but also raise food safety standards in the industry.
Our team of experts is at your disposal to advise you on customised solutions for your specific needs in the food industry to improve the safety, quality and durability of your food products.
Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.
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.
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.
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!
Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.
https://amerexingredientes.com/wp-content/uploads/2023/03/Miniatura-etiquetado-alimentos-decision-consumidor.png400400Nuria Lázarohttps://amerexingredientes.com/wp-content/uploads/2017/11/Logo-web-amerex-madrid-2.pngNuria Lázaro2023-03-27 09:54:282025-05-19 11:06:03FOOD LABELING AND CONSUMER DECISIONS
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