Kemin offers BactoCEASE™ NV buffered vinegar solutions to help manufacturers offer label-friendly meat and poultry products for improved food safety.

This Kemin meat and poultry solution is an effective, label-friendly alternative to traditionally used synthetic preservatives, such as sodium lactate-diacetate, and offers a recognizable ingredient that consumers accept. BactoCEASE™ NV, has shown to be effective in extending shelf life by controlling growth of food-borne pathogens, such as Listeria monocytogenes, in fresh and ready-to-eat (RTE) meat and poultry products—without negatively impacting the finished product’s texture or flavor.

Another solution is Kemin’s BactoCEASE™ NV-K, which is a potassium based product that contributes no sodium to the final product. This food safety ingredient provides effective pathogen control in meat and poultry products, while also allowing manufacturers to use traditional levels of sodium chloride in reduced sodium product formulations.

Kemin offers manufacturers the technical expertise and protein knowledge to answer production challenges, while providing customized shelf-life solutions. In today’s highly competitive marketplace, Kemin provides food processors, manufacturers and formulators the ability to reduce costs, control inventory and meet demand—all while providing the visual appeal and flavor protection consumers insist on.

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