Targeting natural preservation demands, Kalsec’s latest product launch blends traditional antioxidant products – like rosemary and acerola extracts – with natural antimicrobial solutions, such as cultured dextrose and buffered vinegar. The 2-in-1 solution is branded as DuraShield Antimicrobial Natural Food Protection Blends. 

The water-dispersible dry powders were formulated to improve both shelf life and food safety in a variety of applications, including meat and poultry, deli salads, dips, sauces and dressings.

“Kalsec’s DuraShield Natural Food Protection Blends protect against microbial growth that causes spoilage, off-flavors and common foodborne pathogens including but not limited to Listeria and Salmonella,” Jane Quartel, executive director of product management – Food Protection, Kalsec, tells FoodIngredientsFirst.

“These natural compounds are then blended and create synergies to produce more effective results together than when used alone.”

Kalsec is first launching DuraShield Food Protection Blends in the US. Future rollouts into other global regions are forthcoming, as the spice and herb extract supplier pegs natural antimicrobials as the “next frontier” in shelf-life extension and food preservation.

Switching out synthetics
Traditional synthetic preservatives include sodium benzoate, sodium diacetate, potassium sorbate, potassium lactate and sodium propionates. While these are widely available, these often make it difficult for brands to meet the consumer-preferred clean label. 

“Food manufacturers face extended distances of distribution channels, increasing demand for longer shelf life and consumer demand for short, simple product labels,” Quartel notes. 

Kalsec’s R&D team conducted multiple studies to determine efficacy of its DuraShield blends. 

“For example, in our BSL2 laboratory, one of the tests evaluated the inhibition of Listeria monocytogenes growth in cooked chicken breasts under vacuum packing conditions, and our solutions completely inhibited the growth of Listeria over 24 days,” details Quartel.

“In addition, further sensory testing demonstrated a minimal flavor impact. Finally, we monitored the accumulation of headspace aldehydes and found that our solutions were effective in controlling oxidation in cooked chicken breasts.”

The formulation process of DuraShield’s buffered vinegar and cultured dextrose taps into age-old culinary craft of fermentation, which is a hot buzzword in this year’s product development.

Fermented vinegar is similarly a star ingredient in Niacet’s fermented vinegar-based Provian Plus that contains added calcium, which interacts with hydrocolloids and proteins in plant-based substitutes to provide a textural firmness – in addition to naturally extending shelf life.

Food safety
The Centers for Disease Control and Prevention (CDC) estimates that each year, 16 percent of US residents get sick from contaminated foods or beverages. Moreover, it records around 3,000 annual deaths from this occurrence. 

Meanwhile, the US Department of Agriculture estimates an annual loss of more than US$15.6 billion due to foodborne illnesses.

In the EU, the number of reported human cases of illness caused by Campylobacter and Salmonella bacteria across Europe appears to have stabilized over the last five years. 

Last month, Thermo Fisher Scientific’s latest testing innovation, RapidFinder Salmonella Multiplex Kit, proved its capacity to identify Salmonella species, such as Typhimurium and Enteritidis in under 16 hours.

In January, Swiss biotech company SwissDeCode closed its first venture round, raising CHF3.7 million (US$4.1 million) for the development of a rapid on-site food testing and certification platform.

In similar moves, DuPont Nutrition & Biosciences (IFF) rolled out a label-friendly antimicrobial system to processed meat manufacturers in the Middle East and Africa (MEA). NovaGARD NR 100-G has been found to inhibit the growth of Listeria monocytogenes and other gram-positive bacteria, keeping meat products safe and high in quality throughout shelf life.