With the current natural and clean label trend, consumers are more aware of ingredients listed on the packaging. Antimix™ VC is a blend of vinegar and citrus juice that specially designed to reduce a total plat count (e.g. Listeria) and increase the color stability in prepared meats. For examples, fresh ham, fresh sausage, fresh chicken breasts and cured meat.
Antimicrobials are not allowed in natural meat products. Vinegar is a rich source of acetic acid that is very effective against Listeria and is commonly used in natural and clean label processed meats. Citrus juice is approved by US FDA as GRAS for use as an antimicrobial and preservative in all non-standardized food categories at levels up to 1.5g/kg of foods.