Color stabilization in meat products with BACTOFLAVOR® ROSA
Discover how BACTOFLOR® Rosa optimizes color stability, hue intensity, and the final quality of meat specialties — a natural culture, adapted to modern „clean-label” requirements and current industrial processes.
Reducing the risk of Salmonella and Listeria using Bactoferm® SM-194 culture
The use of starter cultures represents a modern and efficient method of ensuring microbiological safety and the sensory quality of meat products. The Bactoferm® SM-194 culture is designed for fermented and semi-dry sausages.
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Reducing costs and preserving texture in yogurts by using YoFlex® Acidifix® culture
In the fermented dairy industry, maintaining a stable texture and reducing production costs are essential objectives. YoFlex® Acidifix® thus becomes an innovative solution for manufacturers who closely pursue these goals.
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