Process and Product

This process entails the development of stabilizing agents to respond to the problem of spontaneous or secondary fermentation or inadequate lactic acid fermentation. Optimal quantities of a mixture of organic acids, at specific incubation temperatures and pH, will inhibit food spoilage micro-organisms. This organic acid mixture used as a preservative was developed at the laboratory and pilot project levels, involving several thousand kilograms of fermented products per year. Targeted products must be acidic, such as lacto-fermented products or products to which acidic fruit juice is added.

Markets

Whether organic or not, plant products are not exempt from microbial food spoilage despite the use of 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. This organic acids mix is intended for firms that do business with organic plant product processors.

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 AAFC and a Canadian industrial 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 partners (sublicense 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