SAVOUR SOLUTIONS.
waste elimination science.
fresher for longer.
farm to retail.
Nitrites vs Savacin
Nitrites have been used as curing agents in meat and cheese products for many years. Their preservative function is known to deal with such nasties as Clostridium botulinum and Listeria monocytogenes. Before the 1940’s it was thought that nitrates (as opposed to...
Keeping debone carcasses fresher for longer
There are many places where bacterial contamination can enter a meat product process. One needs to be vigilant right from the slaughter process all the way through until the final packaged product. Savour Solutions understands these processes and is working on...
Contamination management for conveyor belts
Automation has changed the face of the food processor. You often read of family food businesses that started off with a few employees doing everything manually, that over the years has grown and increased production - and all this has been possible due mainly to the...
Controlling yeast in processed meats
Meat is a highly nutritious environment for microorganisms to grow in. In addition, with each added step in processing, there is the possibility of contamination. These scenarios result in meat processors having to constantly battle against those pesky little...
Does it actually work?
Bio-disruptive technology! This is what Savour Solution uses in their products. Our technology extends the shelf life of food products - “Fresher for Longer” is our aim. These are quite audacious claims! It is easy to say that our products work, but do they actually...
