News

Our latest news

Latest articles


Antimicrobials in food: how do they work and why do they matter?

In all food product pathogen and spoilage organisms compete for the same substrate the manufacturer is trying to deliver safely to a consumer who has specific quality standards. Antimicrobials in food are the principal tools used to modify, slow, or define that competition. Understanding how they work, why they are used, and what distinguishes one class from another is foundational knowledge for any food developer.

Antimicrobial solutions: definition, applications and safety considerations

For food manufacturers, controlling microbial growth is a permanent, structural challenge rather than an isolated task. Pathogenic and spoilage microorganisms can threaten consumer safety, shorten shelf life, damage brand reputation and generate significant economic losses through recalls and waste. In this context, antimicrobial solutions are one of the key levers available to R&D and quality teams.

Stay Informed!

Subscribe to our newsletter to keep up with the latest news in food industry trends.

schedule

Is Alcohol a Preservative?

The question “Is alcohol a preservative?” is a common one, but the answer is not always as straightforward as it seems. Generally, when the word “alcohol” comes to mind, the first correlation made is its presence in beverages like wine or spirits. But did you know that alcohol can also act as a preservative in a variety of products, including cosmetics and food? In this article, we will explore the theory, fundaments, and potential uses behind alcohol as a preservative.
Read more arrow_forward