Cultured wheat provides a clean-label alternative to bakery synthetic preservatives

The use of chitosan in food, post-harvest，biofilm materials & coatings

Nisin, vinegar powder, and cultured dextrose are all potential natural preservatives that can be used to improve the safety and shelf life of ready-to-eat meat products. By rationally combining these preservatives and combining them with other preservation technologies, microbial growth can be effectively controlled and consumer demand for natural, safe foods can be met.