The efficacy of BactoCEASE® NV in stabilising vegan sausages.

The effective antimicrobial solution for plant-based meat.

Vegan products are mostly made from plant-based ingredients such as vegetables, plant proteins, mushrooms, or seeds. This approach conserves animal resources and creates an excellent product that offers numerous advantages. Vegan products contain less fat than conventional products and help to decrease dietary cholesterol levels. They are rich in protein, but also high in dietary fibre, a valuable addition to any diet not found in traditional meats.

When mixing plant proteins or vegetables, it is important to be in complete control of food safety, as plant proteins can contain more bacteria and spores than fresh meat does. In addition, there may be the presence of mould, and the formation of mycotoxins can pose a concern if there has been mold growth on raw materials or semi-finished products.

To stabilise the product, the label-friendly food safety solution BactoCEASE® NV, containing buffered vinegar made from natural fermentation was blended to the mixture at different levels to evaluate the microbial protection.

Find out the efficacy of BactoCEASE® NV in stabilizing plant-based meat!