Kerry Group has outlined plant-based clean label preservative options, accounting for hurdles such as national recommended daily amounts for salt consumption.
In its
Unlocking Food Safety in Plant-based Meat webinar on 23 April, Kerry said antimicrobial shelf-life issues for plant-based products were more related to spoilage and quality than food safety.
Early incorporation of ingredients for protection into products was the best way to build long shelf life and avoid challenges such as flavour loss, webinar delegates heard, although there were other approaches.
"If you build it into that base material and you account for any kind of flavour or texture differences the antimicrobial may bring, it helps you to start with a cleaner place to build from," said Renetta Cooper, technical business development director, food protection & preservation, Kerry Taste & Nutrition.