Fresh sausages, like most other non-processed fresh meats and meat preparations, are perishable goods, and most manufacturers are looking for additional safety or longer shelf life—either in terms of less spoilage or delayed oxidation (fat or color).
Food cultures can provide additional safety and delay spoilage by shifting the uncontrolled fermentation that spoils the product to a controlled fermentation by safe bacteria.
Our range includes
- BACTOFERM® CS-300 – significantly improves color stability in fresh sausages exposed to light
- SAFEPRO® B-SF-77 – for improved food safety of fresh sausages or products such as Filet Americaine.