TO EXTEND SHELF-LIFE QUALITY SIMPLE AND HEALTHY
For more than 10 years, we have focused solely on one business: Natural Shelf-life Solution.
Naturally Extend Shelf-life is AN Inevitable Choice
The “Shelf Life” of food is how long it may be stored before the quality deteriorates. Food spoilage occupies 35% of the total food supplied. Globally, above 70% of consumers rely more on food labels to make their choices and look for ‘friendlier’ labels on products. ‘Clean label ‘foods have all gained traction and moved on to the next level. Food producers are responding by replacing artificial ingredients with natural or organic alternatives and are repositioning mainstream products and lines to have cleaner labels. How to maintain shelf life quality naturally is a key concern – for both consumers and manufacturers.
We see this big potential in ‘nature’ power as an alternative to ‘chemical ‘to reduce waste and lower the risks of deteriorating food quality which could result in Discoloration, Off-flavor, Texture change, Nutritional loss, and Heathy risk. A natural shelf-life solution is an inevitable choice to achieve both satisfaction between consumers and manufacturers.
Naturally Extend Shelf-life is An Emerging Science
Our mission is to provide natural shelf life solutions in reducing waste and lowering the risk by keeping food freshness and quality for targeted shelf life, which respects and retains the principles of sustainable development.
For this mission, we created natural shelf life solutions drawing on the findings from food detection technology and biological technology. Food detection technology is used to identify the quality deterioration-affecting factors, biological technology including fermentation, extraction, separation, purification, and formulation is used to produce natural shelf-life ingredients and packaging, and a multi-hurdle technology used to link the relationship between both. Finally, an experimental instrumental and sensory measurements are used to validate critical shelf-life quality attribute.
Up to now, we have taken about 1,200 shelf life extension case studies of food and beverages spanned into 8 categories: Bakery, Beverage, Confectionery, Culinary, Dairy, Fruits & vegetables, Meat, Poultry and seafood, Oils and fats. And we have built a portfolio of natural shelf-life products spanned into 4 categories: Antimicrobials, Antioxidants, Fresh-keepers and Shelf-life extenders to prevent Microbial spoilage, Pathogenic risk, Discoloration, Off-flavour, Texture change and Nutrition loss in a variety of food and beverage. Besides, we created an identifier of quality deteriorating factors and validator of shelf-life quality, distributed worldwide.
WHAT WE DO