Florida Food Products has recently introduced VegStable Secure, an innovative clean-label antimicrobial ingredient. This groundbreaking ingredient provides a natural means to protect food products against pathogens and spoilage, primarily by mitigating the growth of Listeria monocytogenes. VegStable Secure effectively combats Listeria's detrimental effects on food quality. Furthermore, this product holds the potential to extend the shelf life of various applications, such as meats, hams, and hot dogs, by using a natural approach derived from plants.
"[...] VegStable Secure is a real game-changer for the industry in terms of antimicrobial protection because it helps brands control Listeria monocytogenes, extend shelf life, and keep foods safe and secure — naturally, with the power of plants. Antimicrobials such as sodium acetate, sodium lactate, and nitrates play an essential role in the modern food supply chain to ensure that products stay safe and fresh," said Jason Reicks, vice president of market development, performance, FFP.
Food-Preserving Microbial Ingredients
Florida Food Products Debuts VegStable Secure
Trend Themes
1. Clean Label Antimicrobial Ingredients - Natural ingredients that protect food products against pathogens and spoilage, as seen with VegStable Secure.
2. Plant-based Preservation Methods - Innovative preservation methods derived from plants, such as VegStable Secure, that can extend the shelf life of various food applications.
3. Extended Shelf Life Products - Products that have a longer shelf life due to natural preservation methods, creating opportunities for brands to expand product lines.
Industry Implications
1. Food Preservation Industry - Companies that specialize in preserving food products, using natural and innovative techniques to extend shelf life.
2. Plant-based Food Industry - Companies that focus on plant-based foods and ingredients, creating opportunities to innovate preservation methods.
3. Meat and Poultry Industry - Industries that use antimicrobial ingredients to prevent food spoilage and extend the shelf life of products, creating opportunities to explore natural preservation methods.