SafePlate® Cultured Onion
SafePlate® Cultured Onion is natural and contains antimicrobial-rich organic acids and peptides capable of inhibiting toxin-producing spores, pathogens, and spoilage bacteria. Blends include naturally occurring peptide bacteriocins, acetic, and lactic acids. 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