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Food-borne toxins like acrylamide and furan can form during thermal processing and are linked to carcinogenic risk. Let us help you reduce their formation and keep your products safe and compliant.
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Mould and spoilage organisms can shorten shelf life of baker and meat products and compromise quality during storage. SecUvam helps improve microbial stability and freshness, without the need for preservatives or additional sodium.
Microbial spoilage can shorten shelf life and compromise quality during storage. ServaBio helps improve stability and freshness for EU-/USDA-organic products, supporting safer, more robust products.
