Herbal-Active™ has come a long way in a few short years. The formulation is based on essential oils from culinary herbs (which are all commonly used as flavorings in the food and beverage industry and usage and efficacy levels had to be determined for the myriad of uses for which we typically use synthetic chemical preservatives (benzoate, sorbate, parabens).
However, there are now many companies using Herbal-Active™ in products as diverse as liquid stevia (a natural sweetener), jerky, pesto, nutritional supplements, gluten-free bread (we have an encapsulated variant of Herbal-Active™ for this purpose) and more. Even cosmetic manufacturers have been able to replace chemical preservatives and go natural.
Please visit this site for more information.
Showing posts with label natural preservative. Show all posts
Showing posts with label natural preservative. Show all posts
Monday, September 13, 2010
Friday, March 20, 2009
MR_Response to Carr190309.pdf (application/pdf Object)
MR_Response to Carr190309.pdf (application/pdf Object)
Many Australian companies in the biotech sector struggle to either prove a concept or to develop it. Herbal-Active™ and HerBev™ are natural anti-microbials akin to hops in beer (without hops, beer wouldn't last a week before being over-grown with bacteria, yeasts and moulds). VCFS has spent countless thousands funding the proof of concept and the samples and support needed to get industry to even look at this natural replacement for benzoates, sorbates, metabisulphites, parabens and other chemical preservatives.
Through strategic partnerships, selected agencies and lots of pressing the flesh, blogs, email campaigns and more, the word is slowly creeping out.
My next attack is the supermarkets and natural food stores themselves. Here in Australia, Coles and Woolworths and US outlets such as Whole Foods Markets, Andronicos, Draegers and Lunardi’s should be telling their suppliers to seek us out and to listen to what we are saying.
In the meat industry, sausages appear to be the money pot and a long shelf life sausage is the Holy Grail for companies supplying supermarkets. However, while the ideal solution is to dip or tumble the trim with a 2% solution of Herbal-Active, drain and then mince, few manufacturers want to do more than simply replace the preservative chemicals they now measure in with their seasonings.
Innovation and progress often mean a step sideways and yet change is resisted as though it's important to maintain the status quo. It also takes time and leadership so I guess that like the Australian biotech industry, I'll just sit back and wait.
Many Australian companies in the biotech sector struggle to either prove a concept or to develop it. Herbal-Active™ and HerBev™ are natural anti-microbials akin to hops in beer (without hops, beer wouldn't last a week before being over-grown with bacteria, yeasts and moulds). VCFS has spent countless thousands funding the proof of concept and the samples and support needed to get industry to even look at this natural replacement for benzoates, sorbates, metabisulphites, parabens and other chemical preservatives.
Through strategic partnerships, selected agencies and lots of pressing the flesh, blogs, email campaigns and more, the word is slowly creeping out.
My next attack is the supermarkets and natural food stores themselves. Here in Australia, Coles and Woolworths and US outlets such as Whole Foods Markets, Andronicos, Draegers and Lunardi’s should be telling their suppliers to seek us out and to listen to what we are saying.
In the meat industry, sausages appear to be the money pot and a long shelf life sausage is the Holy Grail for companies supplying supermarkets. However, while the ideal solution is to dip or tumble the trim with a 2% solution of Herbal-Active, drain and then mince, few manufacturers want to do more than simply replace the preservative chemicals they now measure in with their seasonings.
Innovation and progress often mean a step sideways and yet change is resisted as though it's important to maintain the status quo. It also takes time and leadership so I guess that like the Australian biotech industry, I'll just sit back and wait.
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