Lallemand has unveiled a new bioprotective solution – Lalcult Protect MC1 – to help extend shelf life by preventing mould and yeast.
Lalcult Protect MC1 can be applied in a wide range of applications, such as yogurt-type dairy specialities, sour cream, fresh cheeses, ripened cheeses, sliced and grated cheeses, as well as plant‐based analogues.
According to Lallemand, its Lalcult Protect MC1 solution helps ensure the safety and quality of dairy products while maintaining consumer trust and brand reputation.
The company noted that fungal contamination by mould and yeast is “a common and frequent concern to all food producers, especially in dairy products,” leading to colour and taste defects. Additionally, certain moulds can produce mycotoxins, which can “cause severe illness or even death in humans and animals”.
Lallemand said: “Among the mould contaminations, Penicillium is the dominant genus (91%) on spoiled hard, semi-hard and soft cheeses from different countries”.
“Consumers ingesting contaminated products may experience a variety of symptoms ranging from digestive disorders to allergic reactions. In addition, mould contamination can result in significant financial losses and losses of credibility for producers.”
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