To meet the burgeoning demand for shelf-stable beverages, manufacturers are employing several methods for controlling microbial growth in beverage systems stored at ambient temperatures.
“Time-pressed Americans, seeking foods they can quickly consume at their desks, in their cars or at home, as they rush from one daily obligation to another, choose convenience over all other factors—including healthfulness, price and taste—when it comes to buying on-the-go food,” according to “On-the-go Eating in the U.S.: Consumer, Foodservice, Retailing & Marketing Trends,” a new report published in August 2007 from Packaged Facts.
According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans.
Recently introduced deli meats, pizzas, salads and beverages all rely on acidifiers for optimal flavor, fortification or other functionalities such as assisting in food safety and shelflife.
With functions across a range of products, citric and lactic acids can be found in meals, confectionery and snacks, assisting in microbial control or serving as an antioxidant. In addition, citric acid can benefit confectionery products, preventing browning and inversion of sucrose.