Process and Product

This process entails the use of anti-microbial compounds for specific inhibition of prolific growth of pathogenic or non-pathogenic micro-organisms causing food spoilage. This process was developed at the laboratory and pilot project levels, involving a few tonnes of fermented products annually.

Market

Organic and non-organic plant products are not immune to microbial food spoilage even after pasteurization or the addition of preservatives. Spontaneous fermentation or the uncontrolled growth of micro-organisms or lactic acid bacteria in vegetables results in gas formation and organoleptic changes, which reduce product quality. This controlled process improves product stability, prolongs the shelf life of refrigerated vegetables and reduces production losses due to contamination by acid-resistant yeasts. The formula, a mixture of chitosan hydrolysates and organic acids, is intended for firms that do business with organic plant product processors. These markets are found outside of Canada and are located around the world. Clinical studies are ongoing in Canada so that proper authority may be granted by Health Canada.

This posting does not represent an endorsement or guarantee by Agriculture and Agri-Food Canada (AAFC) of any products, processes or practices of the firm holding the license for this technology.

The intellectual property rights to this technology belong to Her Majesty The Queen In Right of Canada as managed by the Minister of Agriculture and Agri-Food Canada and a Canadian industry partner Caldwell Bio Fermentation Canada Inc.

Business Opportunity Available

The Canadian firm Caldwell Bio Fermentation Canada Inc. (http://www.biolacto.com/) that holds the operating license for this process is looking for strategic alliances (sub-license and/or distribution) to explore market opportunities in Asia, Europe and the Americas.

Industry Contact:

Gary Caldwell, President
Caldwell Bio Fermentation Canada Inc.
579 Chemin de la Rivière
Ste-Edwidge, Quebec, Canada J0B 2R0
Telephone: (819) 849-4378
Facsimile: (819) 849-2000