Organic preservatives for fresh salsa production
Started by Marshenko, Oct 26 2017 08:45 PM
Any ideas here? We are spending an insane amount of money, and having a great deal of difficulty with our HPP company and are trying to examine every alternative.
We currently use a mixture of potassium sorbate, sodium benzoate and citric acid in our conventional salsa, but can't use it in organic product.
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Have you sourced out...
Organic...
Citric Acid
Tocopherols (VE)
Rosemary extract (not sure about that one, would impact flavor)
Apple Cider Vinegar - like organic Braggs
Tocopherols are only allowed if Rosemary is not a suitable alternative. Citric and Lactic acid are both in the nonorganic substances allowed.
Organic lemon juice?
Use of Restricted Chemicals Under Organic Certification
Organic Testing Requirement for GFSI Audits
How do I switch from SQF to HACCP certification for our organic vegan facility
Organic Sanitizer in Dry Environment
Organic Sugar Certification Issues for Audits
ISO - Organic, Kosher, Dry-Clean, RTU Sanitizer
SQF Clause for Organic SOPs
Packaging Requirements for USDA Organic Food
Organic Food Fraud Prevention Plan
Organic Honey Testing