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Taste has become one of the main drivers of differentiation in food products. Yet for manufacturers operating across regions, delivering a consistent and appealing flavor experience is far from straightforward. Consumer expectations are evolving rapidly: more natural ingredients, authentic flavor profiles, and a consistent taste experience throughout shelf life, all while meeting reformulation and industrial performance constraints.

Ready meals combine many raw materials and heterogeneous components. They often include a complex combination of vegetables, starches, proteins, fats, sauces, ... it creates a dynamic environment where various raw materials naturally contain a different set of microorganisms that will behave differently. This complexity makes targeted antimicrobial strategies particularly important.