6 replies to this topic

[hygienic]

Hi All;

We are making many kind of fresh juices (cutting and squeezing) , no additions , and the shelf life has been determined for 2 days , but actually it is coastly because if no sale we have to discard these juices , the question is how we can extend the shelf life for one week or 6 days ? Is the any permitted thing can be added to the juice which may be preserve the juice and extend the shelf life .
please share the thoughts .

Hygienic

[VicCherikoff]

I supply several companies with Herbal-Active, a natural anti-microbial made from culinary herb and spice extracts. They use a 1% solution of the powder we prepare and by dipping the fruits (or vegetables) prior to cutting and squeezing you can reduce the microbial load to near zero. This significantly extends the shelf life up to14 to 28 days, depending upon the enzyme activity and storage temperatures.

We use the product ourselves to dip high antioxidant wild fruits prior to brush finishing them and blending an 11 ingredient mixture. Our total aerobic plate counts are zero every time.

The product needs no declaration as it is a processing aid and is classed as a natural flavor when used as an ingredient in foodstuffs.

Cheers,
Vic

Hi All;

We are making many kind of fresh juices (cutting and squeezing) , no additions , and the shelf life has been determined for 2 days , but actually it is coastly because if no sale we have to discard these juices , the question is how we can extend the shelf life for one week or 6 days ? Is the any permitted thing can be added to the juice which may be preserve the juice and extend the shelf life .
please share the thoughts .

Hygienic

[hygienic]

I supply several companies with Herbal-Active, a natural anti-microbial made from culinary herb and spice extracts. They use a 1% solution of the powder we prepare and by dipping the fruits (or vegetables) prior to cutting and squeezing you can reduce the microbial load to near zero. This significantly extends the shelf life up to14 to 28 days, depending upon the enzyme activity and storage temperatures.

We use the product ourselves to dip high antioxidant wild fruits prior to brush finishing them and blending an 11 ingredient mixture. Our total aerobic plate counts are zero every time.

The product needs no declaration as it is a processing aid and is classed as a natural flavor when used as an ingredient in foodstuffs.

Cheers,
Vic

Dear Vic;

Thanks , nice to know such as these products , as it is natural no chemical additions. But Is it approved by FSANZ?

Regards
Hygienic

[GMO]

Even if it isn't, there are other 'dipping' / washing chemicals out there to reduce the loading which will be approved. The alternatives are around good high care procedures. A big change would be to pasteurise but that would be dependent on whether you want that for your brand (certainly in the UK you have to label "pasteurised".)

[VicCherikoff]

Yes it is approved by all food authorities globally as it is a food ingredient itself. Consider it similar to using vanilla extract on surfaces or in a wash water. The fact that it kills both food pathogens and food spoilage organisms is a bonus. A I said in my note, it is classed as a processing aid when used as a food ingredient sanitizer solution and therefore does not need to be declared. Even at 2% concentration it is still a, FDA self-affirmed GRAS flavour and FSANZ recognized this status.

Dear Vic;

Thanks , nice to know such as these products , as it is natural no chemical additions. But Is it approved by FSANZ?

Regards
Hygienic

[VicCherikoff]

Even if it isn't, there are other 'dipping' / washing chemicals out there to reduce the loading which will be approved. The alternatives are around good high care procedures. A big change would be to pasteurise but that would be dependent on whether you want that for your brand (certainly in the UK you have to label "pasteurised".)

The problem with pasteurizing is that the nutritional quality of the juice is compromised. We supplied a company in the UK - Wild Bunch & Co with Herbal-Active for a while. They made organic vegetable juices packed for the ubber-premium end of the market. They got 28 days out of their vegetable juices but only labeled them with a 14 day use by date because of the image of a fresh juice.

[gandhi27091991]

Hi, 

 

How r u ?

 

My name is Ankit Gandhi , from India 

 

We are juice manufacturing company , we are looking out for preservative which can increase the self life upto 15-30days (it should be natural Preservative) 

 

I was looking at your blog, I came across with below content ,which you replied to your client ,in regards with the self life  

 

(Reply from your end )

 supply several companies with Herbal-Active, a natural anti-microbial made from culinary herb and spice extracts. They use a 1% solution of the powder we prepare and by dipping the fruits (or vegetables) prior to cutting and squeezing you can reduce the microbial load to near zero. This significantly extends the shelf life up to14 to 28 days, depending upon the enzyme activity and storage temperatures.

 

Please advice us and let us know weather we can increase the shelf life of Juice 

 

Warm Regards 

Ankit Gandhi