Effective microbial control for uncured and cured meat and poultry products, with the benefit of cleaner labeling.
As consumer demand for food safety and microbial control continues to grow, food processors are under increasing pressure to provide new and effective solutions and still have a consumer friendly ingredient statement.
BioVia® CL 600 is the next step from DuPont in food safety and shelf life ingredients combining cutting-edge fermentation technology with the proven ability to harness synergies in food ingredients. It was specifically developed for use in meat and poultry products like deli-style and ready-to-eat meats. When used in conjunction with good manufacturing processes, BioVia® CL 600 can provide effective control of important human foodborne pathogens like Listeria monocytogenes and other organisms that cause food spoilage.
BioVia® CL 600 provides you robust antimicrobial control with cleaner labeling benefits, allowing for an improvement to your bottom line.
BioVia® CL 600 features and benefits
|Multi-component blend||Robust antimicrobial activity with multiple modes of action resulting in superior control||BioVia® CL 600|
|Developed specifically for use in meat applications||Compatible with fresh and cooked meat formulations and processes||BioVia® CL 600|
|Clean-label, non-allergenic||Meets consumer demands for preservative-free products||BioVia® CL 600|
|Minimal flavor and color profile||Allows for multiple applications||BioVia® CL 600|
|Dry powder blend||Easy and safe to use in high throughput processes||BioVia® CL 600|
|Improved employee safety||Limited personal protective equipment concerns||BioVia® CL 600|
Whether developing an uncured deli-style turkey product or a cured whole muscle ham offering, BioVia® CL 600 can provide superior and robust microbial control when compared to chemical preservatives and other natural options. Developed with a team of microbiologists working hand-in-hand with meat scientists, BioVia® CL 600 provides effective and label friendly microbial control created with awareness of industry needs and future trends in food product development and formulation.