SafePlate® Cultured Onion

SafePlate® Cultured Onion is natural and contains antimicrobial-rich organic acids capable of inhibiting toxin-producing spores, pathogens, and spoilage bacteria. SafePlate® Cultured Onion has a low hygroscopicity with no impact on flavor. Cost-effective replacement for expensive HPP. Increase shelf-life and protect against pathogens without sacrificing an ultra clean-label.

  • Usage Level: From 0.2% – 3%
  • Innovative, ultra-clean antimicrobial alternative to cultured dextrose and more
  • Optional blend with SafePlate® Vinegar for a single ingredient solution
  • Alternative for SafePlate® Cultured Dextrose
  • Buffered to a pH ranging from 5.8 – 6.2 ideal for all food products
  • Ingredients: Cultured onion and vinegar
  • Label: “Cultured onion”

Applications

  • Deli Meats
  • Sausages
  • Poultry
  • Sous Vide Cooked Meats
  • RTE Meals
  • RTE Side Dishes
  • RTE M&P
  • Meat Alternatives
  • Seasoning Blends
  • HPP Processed M&P
  • High Spore Risk M&P

Benefits

  • Free-flowing with low hygroscopicity for ease-of-use in production
  • Ultra concentrated for low sensory contribution and a low cost-in-use
  • Seamless replacement of competitive antimicrobials
  • Label friendly “Cultured onion” for the ultimate clean-label option
  • Excellent for use in seasoning blends

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