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Natural shelf life solutions
A General overview of Handary solutions
Bacon

Cooked cured meats include pate, bacon, ham, loin, picnic shoulder, pork belly and emulsion-style sausages (e.g. frankfurters). These products will lose its stability during shelf-life due to pH falls, purge loss, color change, color loss, lower quality and acidification caused by stability loss. How to maintain product quality stability with natural consumer-friendly ingredients is an important challenge to meat manufacturers.

Proteria® CV is a label friendly ingredient of fermented cane sugar and vinegar used to improve the quality stability and reduce microbial spoilage of cooked cured meat products. 

Handary Shelf-life Solutions for Bacon

Applications

Benefits

Brands

Dosage

Labeled as

Bacon

Maximized microbial stability

Proteria® CV

10-30 g/kg

Fermented sugar, vinegar

 

NATURAL PROTECTIVE SOLUTIONS
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Proteria® CV - Microbial stabilition for Bacon
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