Proteria Family TM of fermented/cultured sugar...

Proteria Familyof fermented/cultured sugar ingredients

LABEL FRIENDLY SOLUTION FOR MEAT AND REFRIGERATED MEALS COLOR STABILITY, MICROBIAL CONTROL, SHELF LIFE EXTENSION

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TM

YearY srrexpertise

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ProteriaTM Family Overviews

Code Product name Labelled as Benefits Application0501 Proteria™ LA Fermented sugar

cane · Stabilize natural colors (anthocyanins)· Control Alicyclobacillus · Shelf life extension· Clean, friendly labeling

Juice-based beverages

0502 Proteria™ CP Cultured sugar · Mold inhibition· Maintains freshness and quality· Natural/consumer-friendly labeling

Bakery goods e.g. pan bread, sour dough, rye, buns and rolls, tortillas, sugar-rich breads, pizza crust

0503 Proteria™ CS Cultured corn sugar

· Improve microbiological stability· Stabilize color· Shelf life extension· Consumer-friendly labelling

Fresh, enhanced meat & poultry, e.g. Fresh sausages

0504 Proteria™ CA Fermented cane sugar

· Maintain food fresh and authentic appeal· Control microbial spoilage· Shelf life extension· Consumer-friendly labelling

Refrigerated meals and meal components, cooking sauces, refrigerated soups, deli salads, dips and spreads, fillingsand stuffing

0505 Proteria™ DV Distilled vinegar · Inhibit Listeria growth and a wide rangeof spoilage organisms

· Shelf life extension· Consumer-friendly labelling

Fresh meat and poultry

0506 Proteria™ AL Cultured corn sugar and vinegar

· Inhibit Listeria monocytogenes growth· Consumer-friendly labelling

Both cured and uncured meat and poultry products such as hot dogs, turkey breast, smoked ham, and roast beef

0507 Proteria™ CV Fermented cane sugar and vinegar

· Increase product stability· Reduce microbial spoilage· Improve taste and flavour· Shelf life extension· Consumer-friendly labelling

Cooked cured meat and poultry products, e.g. pate, bacon, pressed ham, and frankfurters

0508 Proteria™S1 Cultured sugar (blend)

· Improve microbiological stability· Shelf life extension· Consumer-friendly labelling

Refrigerated RTE meals, cooking sauces, refrigerated starch based products, fillings, refrigerated soups

0509 Proteria™ S2 Cultured sugar(blend)

· Yeast & mold control· Shelf life extension· Consumer-friendly labelling

Refrigerated foods, deli salads, dips, spreads, sauces and dressings

0510 Proteria™ SR Cultured sugar(blend)

· Sodium reduction· Water activity control· Shelf life extension· Consumer friendly labelling

Cooked and fresh meat, poultry and seafood, e.g. frankfurters and sausages, deli meats, seafood filets, RTE meat and meals

Key benefitsMULTI-HURDLE PROTECTION FOR JUICE-BASED BEVERAGES

05

Stabilize natural colors (anthocyanins)

Control Alicyclobacillus

Clean, friendly labeling

Proteria™ LA

Shelf life extension

Juice-based beverages generally have relatively high levels of sugar and a low pH and this favors the growth of some spore forming bacteria (e.g. Alicyclobacillus). Additionally, Natural colors such as anthocyanins (natural red-purple) are unstable and will cause the reduction of color intensity or color change (browning). Although chemical preservatives such as sodium benzoate and potassium sorbate are widely used for the shelf-life of juices-based beverages. Consumers’ demand for natural origin, safe and environmental friendly food preservatives has been increasing.

ProteriaTM LA is a unique and natural ferment of sugar cane containing Lactic Acid , specially designed to stabilize natural colors (anthocyanins) and to control Alicyclobacillus in juice-based beverages.

FERMENTED SUGAR CANE

0501

-03-

2014

Case: Orange Juice with Proteria ™ LA

Figure 1

OD (Optical Density)

0.00

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

10 20 30 40 50 600

Alicyclobacillus

Natural color stabilizationAnthocyanins are water-soluble flavonoid compounds that produce colours ranging from orange and red to various shades of blue and purple, and have a critical role in the colour quality of many fresh and processed fruit. Anthocyanins are sensitive to pH, processing and storage conditions, and will fade / change in color over time. Using ProteriaTM LA in juice-based beverages can increase the anthocyanin stabilization as shown figure 1.

Total anthocyanins content mg/L

Storage duration (Days)

1200

1100

1000

900

800

700

600

5000 45 90 135 180

0.5% Proteria LA TM Control

0.5% Proteria LATM ControlFigure 2Storage duration (Days)

Alicyclobacillus control

PROTERIA LATM

Product formLabelingTarget use level

Clear, syrupy liquid Fermented sugar cane 0.1-0.5%

5°C

5°CAlicyclobacillus acidoterrestris produces several chemical off-odour compounds which cause the fruit juice spoilage, Proteria TM LA effectively inhibits vegetative cells of Alicyclobacillus as shown in figure 2.

HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium

www.handary.com

Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer.

More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-Polylysine

NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM Natural extracts Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.

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Key benefits

05

Proteria™ CPCultured surgar

Antimicrobial Cultures

LABEL-FRIENDLY MOLD INHIBITION FOR BAKERY PRODUCTS

Mold inhibition

Maintains freshness and quality

Natural/consumer-friendly labeling

Although baked goods are processed under high temperatures, mold and spores may still grow during the shelf life, the result will cause food rancid taste, off-color and nutrition loss. traditionaly, propionic acid and its salts are used as preservativeto extend the shelf life of baked goods. Increasingly, consumer choices are influenced by product ingredients, with consumers opting for ingredients they can trust. Labeling has become a key issue and they opt for ‘consumer-friendly’, clean labels.

ProteriaTM CP is a natural ferment of sugar cane cultured with food cultured-Propionibacterium acidipropionici, labelled as ‘culture sugar’, By incorporating this solution into formulas, you can inhibit mold growth in bread products, for up to 14 days.

Case: White Bread With ProteriaTM CP

Color

Structure

Oven springSoftness(24hours)

5

4

3

2

0%0

100%

90%

80%

70%

60%

50%

40%

30%

20%

10%

5 Days

Percentage of molded bread (%)

Control 1% ProteriaTM CP

Figure 2

Figure 1

0.5% Calcium propionate

Mold inhibitionProteriaTM CP help keeping the bread fresh in terms of softness. When replacing Calcium propionate, ProteriaTM CP protect the bread for a considerably longer time. After 7 days, breads containing Calcium Propionate begin to show mold growth; however, molds are inhibited in the breads containing ProteriaTM CP products for 11 days.

Figures 2 demonstrates that the dough with added ProteriaaTM CP was just as easy to process as the control in terms of color, oven spring and texture. In the case of ProteriaaTM CP, the oven spring was better than the control.

Effect on quality attributes

Control 1% ProteriaTM CP

0502

-03-

2014 HANDARY SA

[email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium

www.handary.com


More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-PolylysineNisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.

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TM

10 15 20 25 30

PROTERIA CPTM

Poduct formLabelingTarget use level

Light brown powder Cultured sugar0.1- .5%

Key benefitsLABEL-FRIENDLY INGREDIENT FOR SHELF-LIFEEXTENSION OF FRESH, ENHANCED MEAT & POULTRY

05

Proteria™ CS Cultured corn sugar


Case: Fresh Enhanced Beef and Fresh Sausage with ProteriaTM CS 05

03-0

3-20

14 HANDARY [email protected] Tel: +32 23746314 Fax: +32 23747909Avenue de Fré 2671180 Brussels, Belgium

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NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.

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Fresh enhanced beef

Fresh sausageFigure 1

Figure 2 shows that the total plate count was reduced to 1.5 and 2.0 log CFU/g after 12 days with the addition of 1.5% ProteriaTM CS in fresh suasage, while without ProteriaTM CS the spoilage appeared after 5 days (2 log outgrowth).

Figure 1 shows that the addition of 1.5% ProteriaTM CS in fresh enhanced beef has extended microbial shelf life to 15 days and the color stability was also increased.

Figure 2

Days

log CFU/g8

7

6

5

4

30 2 4 6 8 10 12 14 16 18 20

Total plate count

Days

log CFU/g8

7

6

5

4

30 2 4 6 8 10 12

Total plate count

4°C

1.5% ProteriaTM CSControl

4°C

1.5% ProteriaTM CSControl


TM

PROTERIA CSTM


Brown liquid Cultured corn sugar0.5-2.0%

Key benefitsMAXIMINZING FLAVOR AND STABILIZING FRESH FOR DIPS, SAUCES, FILLINGS, REFRIGERATED MEALS & SOUPS

Consumers want to maintain their food healthy and fresh for longer time, with no changes in texture or flavor. The greatest challenge of food producers is to fulfil this demand without using any chemicals to prevent the microbial spoilage and without heavily processing the food.

ProteriaTM is natural ferment produced by cane sugar cultured with food cultures of

and shermanri. It maximizes taste and flavor and stabilizes freshness of a wide range of food products such as cooking sauces, deli salads, dips and spreads, fillings and stuffing, refrigerated meals and refrigerated soups.

05

Maintain food fresh and authentic appeal

Control microbial spoilage

Extend shelf life

Consumer-friendly labelling

Proteria™ CA Fermented cane sugar


Case: Spaghetti, Potato salad, RTE-meat with ProteriaTM CA

Improve taste and flavorPorteriaTM CA has flavor-enhancing properties, due to its cane sugar . This means that the product will not only be protected from microbial spoilage, but its taste will also improved.

Figure 1 shows the effects of using ProteriaTM CA in spaghetti. The result was the maximization of savory properties, in the case of spaghetti especially the brothness and sweetness were enhanced.

BitterSpicy

SweetSour

Brothy3

2.5

2

1.5

1

0.50

Control ProteriaTM CA

Days6050403002

9

8

765

4

3

2

1

10

log CFU/g

Figure 2

Potato salad at pH 4.7 and 4°C Ready to eat meal (potato, spinach, meat) at pH 5.9 and 7°C

Control microbial spoilage

Days213 6 9 12 15 18

Log CFU/ml

Figure 3

0504

-03-

2014 HANDARY SA


www.handary.com


More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-PolylysineNisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM Natural extracts Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.

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Figure 1

Lacto

bacil

lus pl

antar

um

0

9

8

765

4

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2

1

Pseu

domo

nas I

unde

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Control ProteriaTM CA Control ProteriaTM CA


TM

Key benefits

Inhibit growth and a wide

range of spoilage organisms Shelf life extension Consumer-friendly labelling

LABEL-FRIENDLY VINEGAR FOR LISTERIA CONTROL IN NATURAL MEAT AND POULTRY

Consumers want meat items to be authentic, tasty and fresh,and are turning away from those containing unfamiliar orchemical additives. Vinegar is label friendly ingredient and awell-known inhibitor of microbes and pathogens.

ProteriaTM DV distilled vinegar is natural ferment produced by corn or cane sugar with specifically selected food cultures. It is a label friendly ingredient that increases food safe and shelf life by suppressing a wide range of spoilage bacteria and pathogens (incl. ) in natural meat and poultry.

05

Proteria™ DVAntimicrobial Cultures

Case: Fresh Chicken Breasts and Cured Ham with ProteriaTM DV 05

05-0

3-20

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Days

log CFU/g

1 5 9 15 21 26 30 35012

3

45

6

789

Days

Log CFU/g

0

1

2

3

4

5

6

0 20 40 60 80 100 120

Fresh chicken breasts

Figure 1Control 0.5% Proteria TM DV

Cured hamFigure 2 shows the outgrowth of Listeria in a typical cured ham formulation. The addition of 0.7% of ProteriaTM DV is expected to reach 1 log outgrowth for at least 100 days .

Total

plate-

counts

Figure 1 shows the results of a study measuring the influence of ProteriaTM DV on the total plate count in chicken breast. The addition of 1.5% ProteriaTM DV resulted in a shelf life extension of over double the control.

Control 0.7% Proteria TM DV

Lister

ia

Figure 2


TM

PROTERIA DVTM


Off-white powder Vinegar0.5-2.0%

Key benefits

Listeria

NATURAL ANTI-LISTERIA INGREDIENT FOR(UN)CURED MEAT & POULTRY PRODUCTS

Foodborne pathogens include Listeria monocytogenes that cancause illness in a variety of meat and poultry products. Theheightened demands of consumers for better quality andimproved freshness of food products have given rise to thedevelopment and implementation of biological protectivecultures.

ProteriaTM AL is natural ferment produced by corn sugar andvinegar cultured with food cultures of Lactobacillus paracaseisubsp paracasei, Bacillus coegulans and Propionibacteriumfreudenreichii subsp shermanri, highly effective against a widerange of pathogens including Listeria monocytogenes in(un)cured meat such as hot dogs, smoked ham, turkey breast and roast beef.

05

Proteria™ ALCultured Corn Sugar-Vinegar


Listeria control: uncured turkey By using traditional antimicrobials is difficult to obtaincomplete control of Listeria in uncured turkey productsthrough an extended shelf life.

Figure 1 shows the effectiveness of ProteriaTM AL against Listeria monocytogenes in uncured turkey products for more than 90 days.

Listeria control: frankfurter Fingure 2 shows the effectiveness of ProteriaTM AL against Listeria monocytogenes in frankfurter sausages for more than 120 days.

0506

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2014

Case: (Un)cured meat with Proteria™ AL

Days

log CFU/g

120100080604020

4

7

5

6

3

2

1

0

12

10

8

6

4

2

0Days

log CFU/g

20 40 60 80 100

Control 2.5% ProteriaTM AL

0

Control 2.5% ProteriaTM AL

Listeria monocytogenes

Listeria monocytogenes

Figure 1

Figure 2

PROTERIA ALTM


Brown liquid Cultured corn sugar, Vinegar 0.5-3.0%


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Key benefits

MAXIMIZE OVERALL QUALITY AND STABILITY OF MEAT & POULTRY PRODUCTS, NATURALLY

ProteriaLactobacillus paracasei

subsp paracasei, Bacillus coegulans and Propionibacterium freudenreichii subsp shermanri.

05

Proteria™ CVFermented cane sugar - vinegar


Product stabilityDuring a product’s shelf life food items will lose stability,for example by changes in pH. The effect of stability losscan be seen by consumers by purge loss, color changes,color loss, lower quality and acidification.

Figure 1 shows the acidity level of cured ham which ismore stable with the addition of 1.5% ProteriaTM CV.

Microbial stabilityProteriaTM CV is blended with vinegar, which is a natural source of acetic acid, well known for its antimicrobial properties. The fermented sugar will reduce the water activity, which is an important hurdle for the reduction of spoilage bacteria.

Figure 2 shows the total plate count of cured ham with ProteriaTM CV. The data indicates that shelf life was considerably improved with the addition of ProteriaTM CV.

Figure 1

5,4

5,6

5,8

6,0

6,2

Control 1.5% ProteriaTM CV

Day 1 Day 60

0507

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2014 HANDARY SA


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Case: Cured ham with Proteria™ CV

7

6

5

4

3

0 5 10 15 20 3035

Log C

FU/g

Days

Figure 2

4°C

Control 1.5% ProteriaTM CV

8


TM

pH stability

Aerobic plate count

PROTERIA CVTM


Brown liquid Cultured cane sugar, Vinegar 0.5-3.0%

Key benefits

05

Food safety control

Natural shelf life extension


NATURAL POWERFUL SOLUTION FOR THE SAFETYAND SHELF LIFE EXTENSION OF RTE MEALS

Proteria™ S1Cultured sugar


Consumers want prepared food to be authentic, tasty and fresh, andare turning away from those containing unfamiliar or chemicaladditives. The greatest challenge for food companies is to fulfil thisdemand with natural ingredients, in order to prevent the microbial spoilage for a longer shelf life. This unique ingredient is a natural ferment - ProteriaTM S1, which allows food manufacturers to replace chemical preservatives with an all-natural solution or to extend the shelf life in their already natural products.

ProteriaTM S1 is a consumer-friendly powerful solution against a broad range of spoilage bacteria and pathogens, which can be labelled as “cultured sugar”. It is especially designed for food products with a pH 5-6, including refrigerated ready-to-eat meals, refrigerated soups, cooking sauces, and fillings, prolonging their shelf-life in a cost-effective and natural way.

Case: Prepared Meals with ProteriaTM S105

08-0

3-20

14

Prepared meals

To evaluate ProteriaTM S1 for its antimicrobial efficacy against several microorganisms, we conducted three separate trials in prepared meals enriched with 1.5% ProteriaTM S1. The prepared meal containing potatoes, spinach and chicken were inoculated with two pathogens (Listeria monocytogenes, Bacillus cereus), and a spoilage bacterium (Pseudomonas lundensis ).

As shown n figure the results indicates that the microbiological stability of the prepared meal products was considerably improved with the addition of ProteriaTM S1.

9

8

7

6

5

4

3

2

Log C

FU/g

910

87

6

5432

7 14 21Days

910

87

6

5432

1.5% ProteriaTM S1

15°C

4°CListeria monocytogenes

Bacillus cereus

7°C

0

Pseudomonas lundensis

Days

Control

0 7 14 21

Log C

FU/g

Log C

FU/g

Days

0 10 20 30 40 50 60


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PROTERIA S1TM


Brown liquidCultured sugar0.5-2.0%

Key benefits

05

Protection against yeast and mold

Extended shelf life


CLEAN-LABEL SOLUTION AGAINST YEAST & MOLDS IN REFRIGERATED FOOD ITEMS

Proteria™ S2Cultured sugar blends


Today’s consumers are more and more focused on having natural ingredients instead of chemicals as main components of their food products, but simultaneosly to achieve the best results in food protection and shelf-life extension.

ProteriaTM S2 is a consumer-friendly powerful solution against yeast and mold which can be labelled as “cultured sugar”. This unique andpowerful ingredient has been especially designed to extend the shelf life offood products with a pH around 5, including refrigerated and acidified items, such as deli salads, spreads, sauces and dressings.

Case: Potato Salad with ProteriaTM S205

09-0

3-20

14

Potata salad

To evaluate ProteriaTM S2 for its antimicrobial efficacy against several microorganisms, we conducted three separate trials in potata salad enriched with 1.25% ProteriaTM S1. The potato salad were inoculated with, 1) a yeast (Saccharomyces cerevisiae); 2) mold (Penicilium commune); 3) lactic acid bacterium (Lactobacillus plantarum). The results indicate that the product’s shelf life was considerably improved by the addition of 1.25% ProteriaTM S2 as shown on the right figure.

4°C

Days

1

87

6

5

4

3

2

9

Saccharomyces cerevisiae

0 10 20 30 40 50 601

87

6

5

4

3

2

9

Pencicillium commune

0 10 20 30 40 50 60 Days

Lactobacillus plantarum

1

87

6

5

4

3

2

9

0 10 20 30 40 50 60 Days

1.25% ProteriaTM S2Control

4°C

4°C

log C

FU/g

log C

FU/g

log C

FU/g


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More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Natap™ | Natalac™ Natamycin, EpolylyTM ε-PolylysineNisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, and Antimix™ Antimicrobial blends, GuardoxTM stcartxe larutaN Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.

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TM

PROTERIA S1TM


Brown liquidCultured sugar0.5-2.0%

Key benefits

05

Sodium reduction

Keep water activity and microbiological stability

Extended shelf life

Clean-label as ‘natural flavor’

NATURAL ANTIMICROBIAL FLAVOR FOR REDUCED-SODIUM MEAT & MEAL PRODUCTS

Proteria™ SRSodium replacer

Antimicrobial culture

Sodium chloride (salt) is used in most processed meatproducts for a variety of reasons, including enhancing flavorand providing microbial and textural stability. However, manyconsumers seek to reduce the levels of sodium in their diet,due to health risks.

ProteriaTM SR is a natural antimicrobial flavor produced by the fermentation of sugar with specifically selected foodcultures, that offers many of the functionalities of salt,mimicking meat flavor and managing the water activity, thekey to reducing the growth rate of microbial spoilage inreduced-sodium meat products such as frankfurters andsausages, seafood filets and RTE meats and meals.

0510

-03-

2014

Case: Reduce-salt Meats and Meals with Proteria™ SR

80

60

40

20

0

Overall flavourintensity

Salty

Bitter

Overallaftertaste

Saltyaftertaste

Wet lookingedges

Overallaroma

intensity

Firmness onfirst bite

80

60

40

20

0

Overall flavorintensity

Salty

Bitter

Overallaftertaste

Saltyaftertaste

Wet lookingedges

Overallaroma

intensity

Firmness onfirst bite

Color

Control 3% proteriaTM SR

Color

FrankfurtersFigure 2 shows that frankfurters added with ProteriaTM SR have an increased salt and flavor perception and a firmer texture.

4

3

2

1

0

Saltiness

Color

Spice Meat flavour

Sour

Control 2% ProteriaTM SR

Control 3% ProteriaTM SR

Chicken rollsFigure 3 shows that chicken rolls added with ProteriaTM SR have an increased salt and flavor perception and a firmer texture.

Figure 2 Figure 3

Pasta sauceFigure 1 shows that pasta sauce reduced sodium content by 25% while added with 2% ProteriaTM SR, which gives a flavor boost to the pasta sauce.

Figure 1


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Solutions

Solutions

Application

0501 0502 0503 0504 0505 0506 0507 0508 0509 0510 Proteria™ LA Proteria™CP Proteria™CS Proteria™CA Proteria™DV Proteria™AL Proteria™CV Proteria™S1 Proteria™S2 Proteria™SR

Color stabilization

Alicyclobacillusinhibition

Mold inhibition

Microbial stability Color

Stabilization

Microbial control

Listeria reduction Microbial Control

Listeria inhibition

Microbial reduction Taste & flavour

improvement

Microbial stability

Yeast & mold control

Sodium reduction Aw control

Bakery Pan bread

Sour dough

Buns and rolls

Tortillas

Sugar-rich breads

Pizza crust

Beverage Juice-based beverages

Culinary Cooking sauces

Deli salads

Dips

Dressings

Fillings

RTE meals and meal components

Refrigerated starch based products

Refrigerated soups

Spreads

Stuffing

Meat, poultry seafood

Fresh meat, poultry and seafood

Fresh, enhanced meat & poultry

Fresh sausages

Fresh enhance meat

Cooked meat

Bacon

Deli meats

Frankfurters

Hot dogs

Pressed ham

Roast beef

RTE meat

Sausages Seafood filets Smoked ham

Turkey breast

Handary S.A.

Avenue de Fré 267

1180 Brussels Belgium

Tél. +32 2 374 63 14

[email protected]

---

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© HANDARY S.A. 2014

Fax. +32 2 374 78 09

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NisinA® | NisinZ™ Vegetal Nisin, Lysoch™ Lysozyme, ProteriaTM Antimicrobial cultures, Chitoly™ Fungi chitosan, Antimix™ Antimicrobial blends, Guardox Natural extractsTM

Amylax™ Maltogenic amylase , BefreshTM Fresh-keeper, and Shelfex™ Shelf-life extender.

Proteria Family TM of fermented/cultured sugar...

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