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With one-third of all food produced globally lost or wasted each year, developing the most effective preservation strategy has never been more important. Yet the challenge goes far beyond simply adding a “one-size-fits-all” preservative. Have you ever wondered why your lactate-based preservative may work very well in cooked ham but is far less effective in a plant-based product?

Meat products are highly susceptible to microbial contamination due to their nutrient-rich composition and moisture content. These microorganisms pose significant health risks and can lead to costly recalls and reputational damage. Effective microbial control is therefore critical to ensure food safety, compliance with international standards but also for protecting brand integrity, maintaining consumer trust, and securing long-term profitability in a highly competitive market.