Background:
Our client was producing refrigerated short shelf life salsa utilizing chemical preservatives to extend shelf life. They asked us to find a solution that would replace the chemical preservatives with natural anti-microbials and if possible extend shelf life to 60 plus days from 45 days. In addition they wanted to provide a major customer with a natural solution which was being requested by customer.
Project Overview:
Our client was producing refrigerated short shelf life salsa utilizing chemical preservatives to extend shelf life. They asked us to find a solution that would replace the chemical preservatives with natural anti-microbials and if possible extend shelf life to 60 plus days from 45 days. In addition they wanted to provide a major customer with a natural solution which was being requested by customer.
Project Overview:
- Worked with several suppliers of natural antimicrobial's, evaluated over 15 potential ingredients and combination, narrowed study to top 6 products evaluated against:
- Flavor, initial, during, and end of shelf life
- Color
- Shelf Life
- Efficacy, both microbial, and shelf life
- Consumer evaluation of label
- Wrote protocol and design of experiments
- Produced products and put into shelf life, microbiological, and sensory testing
- Evaluated products produces on bench, made recommendations on three products to scale-up
- Developed protocol for manufacturing run, ordered ingredients, set up test and responsible for running production of three variables
- Put products into shelf life, evaluated for sensory and microbiological results
- Made recommendations on next steps based on results, and implemented new formula for new all natural product
- In addition worked with third party auditor and Food Safety person based on my observations to set up new sanitation, and GMP protocols for plant. This was also significant in achieving new formulation, process.