Rolling out natural preservation solutions
03 Sep 2018 | Niacet
Due to continuous scientific progress and progressive awareness concerning meat preservation, the market for meat preservatives has moved away from high dosage liquid solutions, mainly based on sodium lactate, towards solid low-inclusion antimicrobials based on (di)acetates. Niacet’s Provian range is on the forefront of these developments with clean label solutions based on vinegar. Pieter Paul Lamers of Niacet discusses the rollout of these natural preservation solutions at the company’s IFT Food Expo debut this year.
More videos
