捕捉植物基与清洁标签创新的力量.pdf

1、Title of PresentationDr.Divek Nair(Applications Manager-Antimicrobial Innovation)October 22,2025Capturing the Power of Clean Label InnovationNATURAL FOOD PROTECTIONNATURAL FOOD PROTECTIONPlantPlant-based products based products and Clean Label are and Clean Label are tied together in tied together i

2、n consumers minds.consumers minds.Consumers look at plant-based products as falling into all three buckets of:having minimal processing,being all-natural,and containing a short ingredient list.Source:1.Consumer Perceptions of Clean Label in Plant-based Products,Kalsec 2023FMCG Gurus:Addressing Food

3、Waste and Shortages Global Report 2023Sustainability&Food Loss/WasteC O N S U M E R S F I N D A V A R I E T Y O F P L A N TC O N S U M E R S F I N D A V A R I E T Y O F P L A N T-B A S E D P R O T E I N S O U R C E S A P P E A L I N GB A S E D P R O T E I N S O U R C E S A P P E A L I N GOf global c

4、onsumers share short shelf-life of products is the main contributor to food waste59%59%Of consumers are concerned about food waste68%68%Microbial Risks in Plant-Based ProductsVulnerability to microbial growthVulnerability to microbial growthHigh moistureNeutral to high pHArray of ingredientsDiverse

5、processing conditionsCommon spoilage microorganismsCommon spoilage microorganismsBacteria,yeast and moldOff-flavors,discoloration,texture changes,bloating,visual mold growthHealth risks from pathogensHealth risks from pathogensPathogens like Listeria and Salmonellapose serious health risks especiall

6、y under refrigerated conditionsImpact on food safety and shelfImpact on food safety and shelf-lifelifeRapid microbial proliferation reduces shelf-life and increases food waste necessitating effective safety measures“Designing for Freshness:Setting Realistic Shelf-Life Goals in Plant-Based Innovation