Development of marine microbe derived ingredients as natural preservatives for use in Food & Beverages

这项可行性研究将调查海洋微生物作为天然防腐剂来源的潜力。该项目将涉及Aquapamm有限公司和Leatherhead Food Research Ltd的合作研发。这项研究将把Aquapamm在识别新化合物方面的技能与Leatherhead在筛选食品保鲜活动方面的技能结合起来，以对抗一系列食品腐败微生物。通过这种方法确定的化合物将接受毒理学筛选，并对其在市场上的适用性进行监管评估。预计可行性研究将确定天然食品防腐剂，这些防腐剂可能用于降低盐分计划和“清洁标签”。这将为食品制造商和消费者带来显著的经济和健康利益。

This feasibility study will investigate the potential of marine micro-organisms as a source of natural preservatives. The project will involve collaborative R&D between Aquapharm Ltd and Leatherhead Food Research Ltd. The research will combine Aquapharm’s skills in the identification of novel compounds with Leatherhead’s skills in screening for food preservation activity against a range of food spoilage microbes. Compounds identified by this approach will be subject to toxicological screening and regulatory assessment of their applicability in the market place. It is anticipated that the feasibility study will identify natural food preservatives with potential use in salt reduction programmes and “clean labels” . This will be of significant economic and health benefit to food manufacturers and consumers.