How to naturally extend the life of pesto products without altering the flavour?

Hi

I'm hoping someone might be able to help - we are looking to extend the life a couple of pesto products naturally.

The raw materials are blended and packed into glass jars with no heat treatment as it affects the flavour.

Any thoughts on how to naturally extend the life without altering the flavour?

thanks in advance

C

is this chilled or ambient?

If chilled the only way is ph and salt levels

It needs to be ambient

Thanks

is the pesto pasteurized?

If no form of heat treatment then cant see how else this is possible. 

Are you specifically wanting to do all processing on site, and to pack this into glass?
One option that you might be able to explore would be HPP, where you (or more likely your subcontractor, given that the kit to do it is a reasonably significant investment ;) ) are using pressure rather than temperature as a kill step.

Hi

I'm hoping someone might be able to help - we are looking to extend the life a couple of pesto products naturally.

The raw materials are blended and packed into glass jars with no heat treatment as it affects the flavour.

Any thoughts on how to naturally extend the life without altering the flavour?

thanks in advance

C

Sounds like a case for appropriate neutral additives

Hi

Thanks for all the replies - we are looking at pressure/temps.

Whatt are neutral additives? Are they natural/clean label?

Thanks

Having worked with many brands of pesto in the UK market, pasteurization extends the shelf life, this should not affect the flavour of the product.

Natural preservatives we have used include lemon juice for acidity, rosemary extract as antioxidant and salt.

A unpasteurized Genovese pesto we worked the most we could get was 12 months shelf but high salt level and all ingredients we sterile.

Thank you all very much for your help - much appreciated

C