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.
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
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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?
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
Organic Audit: Mass balance audits
Requirements for shipping organic product that is sealed and only distributed by a certified distributor?