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How can antimicrobial formulations be optimized for cost and efficacy in food systems?

Cost-effective antimicrobial formulation isn't about picking the cheapest ingredient, it's about achieving the lowest cost per unit of microbial stability. We explore how dose-response curves, synergy between mechanisms, and product environment factors like pH and water activity can be leveraged to optimize efficacy, including real data from a vinegar-based system that extended shelf-life in refrigerated beef patties at just 1.3% inclusion.

Can we combine age-old knowledge on green tea with modern techniques for food freshness?

Green tea's benefits have been documented for over a thousand years, but unlocking them for modern food applications is a different challenge. Discover how Galactic's patented water-based infusion technology extracts green tea's water-soluble actives, catechins, L-theanine, and more, without solvents, offering a clean-label route to both flavor and natural protection.

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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.
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