Share this article on your favorite social media channel.
Are plant extracts the preservatives of the future? Sustainable food production as well as factors such as naturalness and purity have an increasingly significant role to play in society. In order to keep up with changing times, using plant extracts with antimicrobial efficacy as a preservative may be a possible solution. Simple microbiological studies can give meaningful indications as to how a plant extract can make a difference to the shelf life of a food product.
The UFAG Laboratorien AG is one of the leading, independent suppliers of microbiological and chemical stability testing for food products of all sectors in Switzerland.
In the article “Plant extracts as preservatives ” by Dominique Weiss in the journal Lebensmittel-Technologie (Food Technology) 07/08-2015, you can look up the potential different plant extracts have in order to be used as preservatives in food production and how we as individuals can best support them in their next project.
For enquiries concerning the article, please contact the author by calling our service desk.