Natural preservative breakthrough: Further support for Nisilactin Plus efficacy
30 Apr 2019 --- An innovative new natural preservative range now being offered in Australia is demonstrating extraordinary results in fresh food security and shelf-life stability. “Nisilactin Plus is testing extremely well in seafood and fresh meats as an antimicrobial agent. Our recent test in crustaceans shows that application of Nisilactin Plus was more effective than chlorine dioxide by more than 10 days. We also have been working with a large meat distributor and doubled the shelf-life of their fresh meat products by maintaining bacteria growth plate count well below the redline and removing sulfates from their processes,” Steve Lewis, Co-Founder of the newly formed Ingredient Trading Company (ITC), tells FoodIngredientsFirst.
Lewis explains that the active agent in the product in Nisilactin Plus is the byproduct of the bacteria Lactococcus lactis which destroys other pathogenic bacteria to protect the host. “Our proprietary innovation is how and what that is produced in and how it is harvested,” he notes. ITC also offers another product (Natalactin Plus) that is reportedly effective against mold growth. In this case, Streptomyces natalensis is the active ingredient, he reveals.
ITC’s preservative program is a joint venture between US food scientists and Chinese pharmaceutical companies focused on the innovation of food preservatives. Their product is natural, tested and approved in more than 40 countries and now available in Australia and New Zealand.
ITC’s preservative program is a joint venture between US food scientists and Chinese pharmaceutical companies focused on the innovation of food preservatives. Australian producers, retailers and most importantly consumers, need to have maximum shelf-life. “The demands on the country’s logistics network due to population spread continues to grow. Food producers are increasingly turning to food sciences, packaging and preservative technology to create better quality products with maximum nutrition, protection against pathogenic bacteria and shelf-life,” the company writes.
Australian laboratories have verified claims that ITC’s products are highly effective. Nisilactin Plus, the first available, has now been tested by large-scale manufacturers in fresh meals including dairy, meats, sauces, vegetables and grains. The shelf-life results clearly demonstrated extraordinary efficacy, more than doubling the expected date. Even when compared with other preservatives using the same theory in their active ingredient, Nisilactin Plus proved dramatically more effective, the company notes. Where competitive products failed at two weeks, Nisilactin Plus performed through 30 days with minimal SPC (standard plate count) growth. “The innovation here is in harvesting technology and the simple theory that products created in a natural environment similar to which they will be working with, simply perform better, and the results are clear,” says Lewis.
New food preservative solutions are essential in the Australian market. “Food spoilage is a billion-dollar burn bucket in Australia and we need to do better as an industry to both protect our customers as well as reduce food waste. Spoilage in transport, on retail shelves and in the home constitutes a lot of wasted money and food so we are very excited to be working with producers to give them a natural option that is far more effective at protecting their products,” he notes.
Lewis explains that the product is now available throughout Australia, New Zealand, North America, the UK and the EU, through ITC. “It is fully approved for use as a natural preservative. However, as it stands local laws may require the ingredient to be included in labeling, as we agree they should,” he adds.
In terms of applications, the potential is growing/expanding. “We have just completed studies on fresh and cured meats, vegetables, and seafood products with fantastic results. Our next round of results includes dairy, desserts and a variety of bakery products.”
Finally, Lewis stresses that the notion of “preservatives” should not be a bad word. “These products don’t make spoiled food look good to sell, they protect good food products from growing harmful bacteria to best protect customers. These products stop E. Coli, Salmonella and Listeria, among a few of the nasty bacteria you don’t want taking over your next meal. Natural preservatives are crucial for producing and moving food around the world,” he concludes.
By Robin Wyers
