Consumers increasingly demand clean-label products free from synthetic preservatives. At the same time, food manufacturers must guarantee safety, extend shelf life, and minimize food waste while maintaining taste and texture.
BDF’s bioprotective starter cultures provide a natural and efficient solution for these challenges. Composed of carefully selected lactic acid bacteria (LAB), these cultures act by dominating the microbiota and producing antimicrobial compounds such as organic acids, bacteriocins, and hydrogen peroxide, creating unfavorable conditions for spoilage organisms.
Key Benefits
- Clean-label preservation: Avoid chemical additives while maintaining safety
- Broad antimicrobial spectrum: Active against spoilage bacteria, yeasts, and molds
- Shelf life extension: Delay microbial spoilage without compromising product quality
- Applicable to multiple food categories: Dairy, plant-based and, meat
- Process-compatible: Can be easily integrated into fermentation or production steps according to the product.
Typical Applications
- Dairy: Yogurt, cream cheese, mozzarella, soft and fresh cheeses
- Plant-based: Vegan spreads, fermented drinks, meat alternatives
- Meat and seafood: Fermented sausages
All BDF cultures are produced under rigorous standards and in freeze-dried formats for easy handling and long-term stability.
Technical Support and Customization
BDF offers full technical guidance, from culture selection to application trials and shelf life validation. Our R&D team works closely with food manufacturers to tailor the best solution for each product and process.
Discover the power of natural protection.
Contact our experts to learn how BDF bioprotective cultures can help you meet your product and label goals — without compromise.