Colour stabilisation in meat products with BACTOFLAVOR® ROSA
Discover how BACTOFLOR® Rosa optimises colour stability, hue intensity, and the final quality of meat specialities — a natural culture, adapted to modern „clean-label” requirements and current industrial processes.
Reduction of Salmonella and Listeria risk through the use of Bactoferm® SM-194 culture
The use of starter cultures is a modern and efficient method for ensuring microbiological safety and sensory quality in meat products. The Bactoferm® SM-194 culture is designed for fermented and semi-dry sausages.
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Cost reduction and texture preservation in yoghurt through the use of YoFlex® Acidifix® culture
In the fermented dairy sector, maintaining a stable texture while optimising production costs remains a key priority. YoFlex® Acidifix® provides an innovative solution for manufacturers focused on these objectives.
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