The public awareness of the negative effects of chemical mold inhibitors in rising day by day. Throwing bread in the waste does not help us to be in sustainable food system. Also having a long life bread and free of molds is important for consumers. Here LENA Natural and Clean Label Solutions (Europe) GmbH is offering natural solutions to keep our bread fresh and free of mold for a longer time and hence help us to have more sustainable food system.

The natural mold inhibitor from LENA Natural and Clean Label Solutions (Europe) GmbH increases the flavor, taste, and more importantly create the extended shelf-life needed by the modern baker. It can be used in bread, donuts, cookies, cakes, biscuits, bagel, buns, pizza crust, pies, and croissants etc.

Meat is a favourable environment for microbial growth such as Listeria monocytogenes which is a food-borne pathogenic bacterium that causes the infection called listeriosis. It is a facultative anaerobic bacterium and capable of surviving in the presence or absence of oxygen. It is a Gram-positive bacterium with an ability to grow at as low as 0 °C temperature conditions. While unfortunately, the regular meat refrigeration temperature used is 4 °C. It can be an ideal condition for the growth of Listeria in preserved meat. In order to fix the microbial contamination in meat products, LENA Natural and Clean Label Solutions (Europe) GmbH offers a unique “one-stop solution- natural meat preservative” which was developed for all types of meat products including poultry and cooked meat. It is produced by the fermentation of glucose obtained from corn flour. It enhances shelf-life, flavour, and taste of meat products. Glucose can also be derived from cassava, rice, corn, wheat, and other naturally available Non- GMO carbohydrates sources.

Cheese is very important part of many dishes for consumers with different food cultural backgrounds. As we believe that it is our responsibility helping consumers getting their lovely cheese with safe organic ingredients without chemical residues. 

Our organic ingredient which is produced using selective micro-organisms for fermentation of Glucose and Sucrose to produce mixture of organic salts for production of quality cheese and other allied milk proteins. It is useful to produce quality cheese with enhanced Calcium content in cheese and also enhanced shelf life.

The application of our organic cheese ingredient has the following benefits:

– It maintains neutral pH of the cheese to facilitate easy acceptance by the body and thus bio available to the human body.

– It provides value addition to the Cheese with enriched bio available Calcium and thus increasing Nutritional value for cheese.

– It enhances shelf life of cheese as it is manufactured based on weak organic acid whose basic advantage is to enhance shelf life of foods, beverages and also feed.

– It increases tenderness, enhances flavour and texture of all dairy products.