Hello, I work for a Acidified Foods plant. We have been receiving several inquires for ambient filled and shelf stable dressings, mayo's and spreads without chemical preservatives.
I have looked at several dressings and mayo's currently on the market and there are several without the typical chemical preservatives such as Sodium Benzoate and Potassium Sorbate. But, how is spoilage controlled in these products?
We have been experimenting with CytoGUARDS for Yeast and Mold inhibitors, but I also have not found much research or information on these products as well. Besides from the company itself.
Any help would be greatly appreciated!
Many Thanks, Jessie