The main aim of any preservative is to inhibit the growth of undesired microorganisms, in order to prevent the unwanted changes in food, such as fermentation, proliferation of moulds and decomposition. Consequently, the use of preservatives extends the shelf life of food products and contributes to maintain their quality and their organoleptic properties.

Preservatives for meat products

Preservatives for bakery, pastry and tortillas/wraps