SafePlate® Vinegar

Looking for a label-friendly way to inhibit the growth of pathogens and spoilage organisms while enhancing the natural flavor of a food product from vinegar? Look no further! SafePlate® Vinegar is a water-soluble, free-flowing powder is designed to extend the shelf-life of meat, poultry, and seafood products and is buffered to a level that improves texture, reduces purge, and helps retain the fresh color of meat products. Depending on the microbial control needed, SafePlate® Vinegar can be included at 0.10% to 1.0% of the finished product weight. Extremely versatile and easy to use, the free-flowing powder can be added dry directly to food or re-hydrated for use in brines or marinades for injection, tumbling, or surface spraying.

  • Low organoleptic qualities, superior antimicrobial performance
  • Synergistic blends available with SafePlate® Cultured Onion and Cultured Dextrose
  • Buffered to a pH ranging from 5.8 – 6.2 ideal for all food products
  • Label: “Vinegar” or “Dried vinegar”


  • Bacon
  • Hot Dogs
  • Sausages
  • Ham
  • Deli Meats
  • Jerky
  • Dry-cured meat
  • Poultry
  • Sous Vide Cooked Meats
  • Seafood
  • Pet food
  • Pet treats


  • Standardized options for seamless replacement of competitive solutions for a lower cost-in-use
  • Water-dispersible, free-flowing, and low hygroscopicity for ease-of-use and versatility in all production settings
  • Excellent for use in seasoning blends

Have questions or ready to know more? Download our brochure!

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