Niacet launches clean-label range of antimicrobial ingredients for baked goods, meat, sauces

Image courtesy of Niacet

Niacet (Niagara Fall, NY) launched ProNiaturèl, a clean-label range of ingredients for microbial control. The line includes three products: ProNiaturèl Nc, ProNiaturèl N, and ProNiaturèl Ns.

Designed for baked goods, ProNiaturèl Nc controls mold growth and extends shelf-life with pure calcium vinegar salts. The ingredient can be labeled as neutralized vinegar, dry vinegar, or vinegar salt. In trials, a low dosage of ProNiaturèl Nc inhibited mold growth over an extended shelf-life period in baked goods and excelled in a sensory evaluation of aroma, taste, and aftertaste compared to other standard preservatives.

ProNiaturèl N, and ProNiaturèl Ns are designed for processed meat, poultry, fish, and plant-protein based meat replacers and spreads and sauces. Both ingredients are vinegar-based to fight bacterial spoilage for extended shelf-life and food safety. They can be labeled as neutralized vinegar, dry vinegar, or vinegar salt. Trials support their efficacy and sensory evaluations showed no impact on smell, taste and structure. 

“The key behind the new ProNiaturèl range is in its transparency,” said Jeff Rogers, COO at Niacet, in a press release. “We begin the process by using straightforward, familiar ingredients from which we create, consumer-friendly antimicrobials, perfect for clean label solutions. We also have an exciting pipeline of clean label products we’re looking forward to present in the future. Having established ourselves as an authority in food safety, with more than 85 years of experience, Niacet are now pushing further into the clean-label space with our newest offering.”