Bioprotection

Bioprotection

The use of bioprotection solutions allows to increase food safety, extend shelf-life, preserve their freshness and naturalness without the use of preservatives.

Get more with bioprotection!

Bioprotection does not only help you create a great brand experience - it helps you 'Keep it great!’

Bioprotection is the natural saving of products from harmful microflora and spoilage, it not only helps to ensure the freshness and safety of products, but also strengthens your brand!

Bioprotection is a great way to strengthen the brand's position by maintaining the best quality products.

FRESHQ®

The current trends in the food market require to provide high quality products by the natural methods (without preservatives) on a regular basis. FRESHQ® is a natural microbiological solution based on the traditional fermentation principles. These series were selected specifically to protect dairy products from yeast and mold fungi. FRESHQ® cultures are used in the production of yogurt, sour cream, quark, kefir, cottage cheese, white cheese, grained cheese and pizza cheese to extend shelf-life, prevent yeast and mold and keep the products fresh for a long time.

BIOSAFE ™

 BIOSAFE ™ series are used for the production of semi-hard and hard cheeses. They are added together with the starting culture, prevent late swelling of the cheese and change its taste due to the presence of butyric acid bacteria (clostridia) in milk. In addition, BIOSAFE cultures are able to improve the taste profile of your cheese, making it outstanding among the products of the competitors due to the pronounced excellent organoleptic characteristics (taste, aroma, etc).

SAFEPRO®

The main principle of the bioprotection method is to use the prevalence of useful microflora to control and prevent the unwanted microorganisms from developing.

SAFEPRO® is a series of natural cultures engineered to protect meat products and semi-finished products, as well as salmon and ready-to-eat salads. SAFEPRO® cultures contain the unique strains of lactic acid bacteria that are widely used in the food production.