MicroGARD TM 730 Cultured Dextrose - … · MicroGARD TM 730 Cultured Dextrose ... 2009 Danisco USA...
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MicroGARD TM 730 Cultured Dextrose Naturally Enhances Safety and Quality of Ready to Eat Meals Intermountain IFT Meetings March 28, 2009 Copyright © 2009 Danisco USA Inc.
Transcript of MicroGARD TM 730 Cultured Dextrose - … · MicroGARD TM 730 Cultured Dextrose ... 2009 Danisco USA...
MicroGARDTM 730 Cultured Dextrose
Naturally Enhances Safety and Quality of Ready to Eat Meals
Intermountain IFT
Meetings
March 28, 2009
Copyright © 2009 Danisco USA Inc.
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Danisco’s Natural Range – For Culinary
Natamax®
Nisaplin®
GUARDIAN™ NR100
NovaGARD™ LM Blends
NovaGARD™ CB-1*
*Contains sodium diacetate
MicroGARD™ 200
MicroGARD™ 520
MicroGARD™ CS1-50
MicroGARD™ 730
Antimicrobial Based Products Fermentate (cultured dextrose) Based Products
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MicroGARDTM 730 Product Offer
Cultured Dextrose and maltodextrin (as carrier)
Multi-hurdle technology: “actives” include nisin like peptides, lactate, propionate, acetate, microcin peptides
Off-white (tan), free flowing powder
Kosher Dairy – due to production in dairy facility
Halal
All Natural (meets many criteria in the industry)
No Allergens* used in production
Effective against Gram +/- bacteria, including Listeria
monocytogenes
*In accordance with FDA regulations.
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Performance Data – Cole Slaw Shelf Life
Cole Slaw Shelf Life
MicroGARD 730 Effect On Lactobacilli
pH 4.1
0.00
1.00
2.00
3.00
4.00
5.00
6.00
0 7 14 21 28
Time (Days) ~40oF
Co
un
ts (
Lo
g1
0 C
FU
/g)
CONTROL
0.75%
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Performance Data – Potato Salad Shelf Life
Potato Salad Shelf Life
MicroGARD 730 Effect On Lactobacilli
pH 4.6
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
9.00
0 7 14 21 28 35
Time (Days) ~40oF
Co
unts
(L
og
10 C
FU
/g)
CONTROL
0.75%
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Performance Data – Potato Salad Spore Formers
Potato Salad Shelf Life
MicroGARD 730 Effect On Spore Formers
0.00
0.50
1.00
1.50
2.00
2.50
0 7 14 21 28 35
Time (Days)
Co
un
ts (
Lo
g10 C
FU
/gm
)
CONTROL
0.75%
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Performance Data – Listeria monocytogenes
Chicken Salad
Chicken Salad
MicroGARD 730 Listeria Challenge
pH 4.6
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
0 5 10 15 20 25 30
Time (Days) ~40oF
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un
ts (
Lo
g1
0 C
FU
/gm
)
Controls
0/50%
1.00%
1.50%
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Performance Data – L. mono. in meat
Hot Dogs Challenge Study
Listeria monocytogenes Outgrowth Over Shelf Life
0
1
2
3
4
5
6
7
8
9
Day 0 4 Hours 24 Hours Day 10 Day 20 Day 30 Day 40 Day 50 Day 60 Day 70 Day 80 Day 90
Storage Time at 7oC (~45
oF)
Lis
teri
a m
on
ocyto
gen
es
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il (
Lo
g1
0 C
FU
/g)
Control
MG 730 @ 0.52%
MG 730 @ 0.75%
Inoculation Level (3.34 Log)Inoculation Level (3.34 Log)
2 Log Growth From Inoculation 2 Log Growth From Inoculation
2 Log Kill From Inoculation
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Product Benefits
Culinary Applications
Appeals to label conscious consumers and increases customer base:
• May declare as “cultured dextrose”
• Replaces chemical preservatives like sorbate, benzoate and
lactate
• “Natural” status in FDA regulated foods (not containing
meat)
• No allergens*
Micro control enhances freshness and safety through
distribution and shelf life at home
Better flavor increases chances of repeat business
Ensures USDA compliance with Listeria control by
providing >2 log kill and < 2 log growth of Listeria
through shelf life.
*In accordance with FDA regulations.
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Product Benefits
Meat Applications
Appeals to label conscious consumers with declaration
as “cultured dextrose”
No allergens so customer base is larger
Replaces organic acids in cooked sausages
Provides USDA compliance with at least the Alternative II strategy in 2 ways:
• Less than 2 log growth of L. mono. to at least 70
days OR
• At least 1 log kill
Dry format for ease of handling and no disposal issues with drums
Provides a clean flavor like hot dogs tasted before organic acids – increases likelihood of repeat business
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Questions and Discussion
