Extending Sausage Freshness: Natural Alternatives for Fresh Sausage Shelf-Life Extension
Clean-label innovations are addressing the dual challenge of extending shelf life and preserving freshness in fresh sausages, aligning consumer preferences with functional, sustainable solutions. The client aimed to find clean-label, natural alternatives to synthetic preservatives like Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), and Propyl Gallate to extend the shelf life of fresh sausages (e.g., pork, turkey) while preserving the color and ensuring commercial viability. To address the client’s requirements, we adopted a multi-faceted approach focused on research, analysis, and collaboration opportunities. 1. Exploration of Innovative Natural Ingredients We thoroughly investigated natural ingredients derived from plants, fruits, fungi, and microbes. Each ingredient was analyzed for its antimicrobial and antioxidant properties, crucial for extending shelf life while maintaining the color and flavor of fresh sausages. 2. Prioritization of High-impact Solutions The identified ingredients were assessed based on their efficacy at minimal concentrations and ability to retain color & flavor throughout fresh sausage storage and shelf life. Ingredients with near-commercial readiness were prioritized. 3. Supplier Shortlisting for Collaboration We identified and shortlisted 4 to 5 leading suppliers of the prioritized ingredients, focusing on their potential to offer scalable, sustainable solutions and opportunities for partnership. Discover how these actionable insights delivered measurable value to the client. Fill out the form to access the complete case study.Client Objective
Our Strategic Approach