With the increase in consumer demand for clean-labels and more transparency from food sources and process, producer feels the pressure to reformulate by replacing artificial ingredients with natural or organic alternatives, as well as minimally processed ingredients. Sugar and vinegar are easy for both consumers and processors to understand as clean-label ingredients, traditionally used to increase food stability and shelf life.
Proteria® cultured sugar and vinegar are produced by the fermentation of sucrose, originated from cane, beet, or corn. The substrates are fermented to organic acids by B. coaqulans, L. paracasei, P. freudenreichii or mixtures of these microorganisms. The products are used to control aW and pH value to form barriers of microorganism growth, maximizing overall quality and microbial stability in a variety of foods.
Natap® | Natalac® | Natadex™ Natamycin
NisinA® | NisinZ® | White NisinA® Nisin
Chitoly™ Fungal Chitosan
Proteria® Fermented sugar, vinegar
Befresh™ Protective culture
Planteria™ Plant extracts
Natap® + Ultrapure natamycin
Epolyly® + Ultrapure Polylysine
Lysoch® + Ultrapure Lysozyme
NisinZ® P Ultrapure NisinZ
Chitoly™ + Ultrapure fungal Chitosan
Planteria™ + Plant extract concentrate
Proteria® is a group of cultured sugar-and / or distilled vinegar-based flavorings, distributed worldwide.
- Prevent microbial growth
- aW and pH management
- Maximize taste and flavor
- Color retention