New PLT Flavor Technology Designed for “Broad-Spectrum Anti-Microbial Activity”

July 25, 2016

PLT Health Solutions says its new PhytoShield technology delivers an anti-microbial preservative effect on par with many synthetic ingredients.

PLT Health Solutions (Morristown, NJ) has launched PhytoShield, a new flavor technology that it says offers “broad-spectrum anti-microbial activity” for extended shelf-life and enhanced flavor in a broad range of food and beverage products. The new technology incorporates components frequently used to develop natural flavors, making it a cleaner-label solution than many synthetic preservatives, PLT explains.

Developed by Flavor Solutions, Inc. (FSI; Piscataway, NJ), PhytoShield derives its anti-microbial effect from the “synergistic” reaction of bioflavonoids, polyphenols, flavor components, and other organic acids. According to PLT, PhytoShield’s preservative defense against gram-positive and gram-negative bacteria, molds, fungi, and yeast is comparable to or better than synthetic technologies.

“We were attracted to FSI’s novel concept for PhytoShield, where they combined commonly used natural flavor ingredients to create a non-preservative approach to managing microbial degradation,” said Devin Stagg, vice president of strategy and business development for PLT. “We thought this addressed another of the drawbacks of both artificial and natural preservative technology: off-flavor.”

All of the components in the PhytoShield line are free of GMOs, and organic-compliant grads are available, says PLT. PhytoShield ingredients are also designed to be effective across a pH range of 2–10 and to remain heat stable up to 130 °C.

“For companies who have moved away from preservatives altogether or who use nature-based preservatives, we see the opportunity to protect product quality and extend the shelf life of their formulations,” said Shadi Riazi, PhD, senior scientist and microbiologist for PLT. “For companies who are using artificial preservatives, PhytoShield offers the opportunity for a cleaner label while safeguarding the important organoleptic aspects of their brand.”

 

Read more:

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2016 Flavor Trends for Food and Beverage

Consumers Prefer Blends of Soy and Dairy in High-Protein Beverages, Study Suggests

 

Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com