Food Safety

The Kemin line of food safety solutions is based upon buffered vinegar technology. As microbial spoilage determines shelf life, the label-friendly ingredients are designed to protect processed meat, poultry, and fish products from spoilage bacteria, leading to shelf-life extension. The unique ingredient — buffered vinegar — will have no negative effect on quality parameters. BactoCEASE® NV Liquid is easy-to-add to brines, marinades, or direct application to processed meat, poultry, and fish. BactoCEASE NV Dry is ideal for addition to spice blends, and can also be added directly to processed meat, poultry, and fish products.

BactoCEASE NV is an alternative for chemical preservatives. It’s a clean label food safety solution with a balanced flavour profile designed to protect meat, poultry and processed fish products as well as deli salads from spoilage bacteria. Moreover, BactoCEASE NV extends the shelf life of those products. 

Buffered vinegar to increase shelf life.
Microbial spoilage is a key factor in the shelf life of a variety of protein rich food products. Testing has shown that vinegar-based ingredients protect Ready-to-Eat (RTE) foods and other processed meat, poultry and fish products from spoilage bacteria. Moreover, these natural ingredients meet the increasing consumer demand for clean and low sodium products.

Kemin’s Buffered Vinegar ingredient for food preservation has no negative effect on meat quality. This includes parameters such as water holding capacity, protein denaturation, colour and flavour. This product line is available in both liquid and dry forms making it easy to add to brines, marinades, spice blends, or direct application to meat.

Kemin also offers BactoCEASE NV OR Liquid, an organic buffered vinegar solution that can be added to organic food products.