Bioprotection is a method in which a specific combination of bacteria is added, which in turn inhibits other bacterial growth. This ultimately produces less lactic acid, which is beneficial for the shelf life. Bioprotection is thus a way to combat food waste and also contribute to the reduction of plastic use.
“By using bioprotection, the shelf life of yogurt can be extended to 2 weeks. This can result in 30% less waste,” says Tom van Zeeburg, Dairy sales manager at Chr. Hansen. The company has a large collection of bacterial strains; namely 30,000. The functionalities of the bacteria are mainly used in the food industry.
Van Zeeburg explains the following about the use of bioprotection. “By using bioprotection we also respond to the demand for natural products and food labels can become cleaner, because E numbers are replaced by bacteria cultures. It can also contribute to a reduction in plastic use. By protecting ready-made salads in a natural way, separate ingredients no longer need to be wrapped in plastic “.
Text source: FoodHolland
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