BactoFlavor® is a range of flavour-enhancing cultures designed for butcher shop specialities and fresh meat products, where the goal is not classic fermentation, but improvement of appearance and sensory stability.
These cultures are used to support natural colour development and provide a fresh, uniform, and attractive appearance without negatively affecting the products' characteristic taste.

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Features

  • Flavour-enhancing cultures for non-fermented meat products;
  • Support colour development and stability;
  • Do not cause acidification.
  • Do not affect the fresh taste profile of the product;
  • Can be used as a standalone solution or in combination with Bactoferm®;
  • Compatible with clean-label formulations.

Advantages

  • Enhance the visual appearance of fresh products;
  • Maintain attractive colour throughout storage.
  • Reduce colour variations between batches.
  • Enable differentiation of butcher shop products;
  • Support premium and artisanal positioning.

Applicability

BactoFlavor® is recommended for:

  • butcher shop meat specialities,
  • fresh sausages,
  • minced meat and chilled raw preparations,
  • products packed in modified atmosphere,
  • products intended for premium or traditional segments.

Example: BactoFlavor® Rose

Flavour-enhancing culture used for:

  • enhancing and stabilising red colour,
  • improving the appearance of fresh products,
  • use without classic fermentation.