PreserFood™ UOVO
Bringing Life To Egg Products
Benefits of PreserFood™ UOVO in Pasteurised Liquid Egg
Cutting-edge antimicrobial technology for the optimisation of liquid egg products in the modern food industry.
www.intabiotech.com
Natural-based Antimicrobial System
PreserFood™ UOVO represents a first-rate technological innovation in the egg product sector, specifically developed for liquid whole egg, yolk, and albumen. This natural-based antimicrobial system has been formulated with scientific precision to address the main microbiological challenges faced by the pasteurised egg industry.
Its optimised composition focuses on the effective inhibition of the most common spoilage microbiota in these food matrices, including psychrotrophic bacteria, yeasts, and moulds. This specific action not only protects the technological quality of the product but also facilitates a considerably more stable shelf-life during refrigerated storage.
The formulation has been meticulously designed to maintain the egg's characteristic sensory profile intact, preserving both its technological functionality and its natural organoleptic properties. This comprehensive approach ensures that the final product retains all the characteristics valued and required by industry professionals.
The development of PreserFood™ UOVO responds to the growing demand for technological solutions that combine antimicrobial efficacy with sustainability and clean labelling.
Key Benefits of the System
Broad-spectrum Microbial Control
Significantly reduces the growth of spoilage flora typical in pasteurised liquid egg, including Pseudomonas, enterobacteria, yeasts, and moulds. This action contributes to obtaining more consistent and safer batches throughout the entire cold chain.
Post-pasteurisation Stability
Provides a "second barrier" after thermal treatment, minimising deviations due to sporadic recontaminations and extending the lag phase of microorganisms during refrigerated storage.
Preserved Technological Functionality
Maintains intact the whipping/foaming, emulsification, and coagulation properties of the egg, essential characteristics in mayonnaises, sauces, confectionery, and advanced industrial formulations.
Neutral Sensory Profile
Specific formulation that introduces no perceptible acidic or vinegary notes, maintaining the characteristic colour, odour, and flavour of natural egg.
Process Compatibility
Complete stability under typical thermal and shear conditions of egg product processing, integrating perfectly into existing production lines.
Clean Labelling
Based on food-grade ingredients and metabolites that allow the product to be positioned with a clean label approach, aligned with current market trends.
The implementation of PreserFood™ UOVO generates immediate positive impacts on operations: reduction of losses and complaints thanks to a more robust cold shelf life, reduction of returns, and costs associated with batch segregation. Its application flexibility makes it valid for whole egg, yolk, and albumen, in both sweet and savoury formulations, maintaining compatibility with other common technological aids in the industry.
PreserFood™ UOVO
Bringing Life To Egg Products
Impact on Quality and Operations
Operational Advantages
The implementation of PreserFood™ UOVO brings about significant transformations in the critical operational parameters of egg product production. The system provides a considerably more predictable shelf life under refrigeration, reducing the batch-to-batch variability that traditionally represents one of the main challenges in quality management.
40%
Variability Reduction
Lower dispersion in shelf life between consecutive batches
25%
Greater Logistics Flexibility
Increased operational flexibility in distribution
30%
Reduced Wastage
Reduction in returns and operational waste
This improvement translates into greater operational flexibility in logistics and distribution, enabling rigorous microbiological specifications to be maintained without compromising commercial flexibility. Quality teams experience a significant reduction in operational pressure, as the inherent product variability is substantially minimised.
The protection of critical attributes such as viscosity, foaming capacity, and coagulation is particularly valuable for industrial clients who depend on the functional consistency of the product. This stability allows formulators to develop final products with greater confidence in the expected performance and sensory characteristics.
PreserFood™ UOVO
Bringing Life To Egg Products
Recommended Integration into Production Process
01
Dosing and Addition Point
Incorporation into a mixing tank under controlled agitation to ensure complete homogeneity throughout the product mass. Uniform distribution is critical to achieve the expected antimicrobial benefits.
02
Internal Validation
Planning of exhaustive challenge tests and systematic monitoring of microbiological counts (mesophilic/psychrotrophic aerobic bacteria, yeasts and moulds) under real process and storage conditions.
03
Fine-tuning of Parameters
Precise adaptation of the dosage considering the medium's pH, raw material hygienic quality, specific shelf-life objective, and desired sensory profile for each particular application.
04
HACCP Integration
Incorporation as a complementary measure to pasteurisation and established GHP/GMP, maintaining all legal process requirements without replacing critical controls.
Successful implementation requires a systematic approach that considers the specific characteristics of each production facility. Dosing parameters must be adjusted through pilot trials that evaluate both antimicrobial efficacy and the maintenance of the specific functional properties of each type of egg product.
It is fundamental to establish validation protocols that include periodic microbiological analyses during the first few weeks of implementation, allowing for fine adjustments before the system's complete stabilisation. Close collaboration between R&D, quality, and production teams is essential to optimise results.
Regulatory Compliance and Positioning
Regulatory Framework
PreserFood™ UOVO is formulated exclusively with food-grade ingredients that are fully compatible with the applicable regulatory framework for egg products within the European Union. This fundamental characteristic ensures operational and commercial peace of mind, eliminating risks associated with ingredients of questionable regulatory acceptance.
EU Compliance
All components rigorously comply with European food legislation, including specific regulations for egg products and authorised food additives.
Technical Communication
It allows for the communication of documented technological benefits (preservation, sensory and functional stability) without the need for nutritional or health claims, simplifying the registration process.
Clean Label Positioning
The composition, based on recognisable ingredients, facilitates positioning as a "natural" solution in markets demanding transparency and simplicity in labelling.
The strategic positioning of PreserFood™ UOVO aligns perfectly with current market trends towards more natural and consumer-friendly solutions. This competitive advantage enables egg product manufacturers to differentiate themselves in a market increasingly demanding transparency and recognisable ingredients.
The ability to communicate concrete and measurable technical benefits, combined with impeccable regulatory compliance, provides commercial and marketing teams with robust tools for product promotion in different market segments, from the processing industry to specialised food service applications.
Executive Summary
Additional Antimicrobial Barrier
PreserFood™ UOVO provides complementary post-pasteurisation protection, creating a multi-layered preservation system that significantly amplifies the safety and stability of the final product.
Triple Operational Benefit
Direct impact on shelf life, sensory stability, and technological functionality, generating measurable added value at each stage of the supply chain.
Seamless Integration
Maintains full compatibility with existing processes while favouring a clean label positioning that responds to current market demands.
The implementation of PreserFood™ UOVO in pasteurised liquid egg represents a technological evolution that transforms conventional egg products into more consistent, safer, and more profitable solutions throughout the cold chain. This innovation enables manufacturers to achieve new standards of operational excellence while satisfying their customers' increasing expectations for quality and naturalness.
The final result is an egg product that not only meets but exceeds the technical expectations of the sector, providing a sustainable competitive advantage in an increasingly demanding and regulated market. Investment in this technology translates into immediate operational benefits and long-term strategic positioning.
Cost-Benefit Analysis of PreserFood™ UOVO
Integrating PreserFood™ UOVO into pasteurised egg products is not merely a quality enhancement, but a strategic investment with a clear financial return. This analysis details how the benefits significantly outweigh implementation costs, offering a robust value proposition for manufacturers.
Return on Investment (ROI) and Cost Optimisation
PreserFood™ UOVO contributes to a positive ROI by reducing spoilage due to expiry and product returns, thereby optimising inventories and minimising losses. The extension of product shelf-life directly translates into greater efficiency and profitability per batch.
Tangible Operational Savings
By improving product stability and consistency, quality control incidents and batch-to-batch variability are reduced. This simplifies production processes, lowers reprocessing costs, and offers greater flexibility in the logistical chain, including a reduction in transport and storage costs.
Revenue Protection and Brand Value
Maintaining superior quality and extended freshness in the final product is key to customer retention and attracting new consumers. PreserFood™ UOVO ensures that egg products consistently meet market expectations, allowing for premium positioning and protecting long-term revenue.
Risk Mitigation and Inherent Costs
An additional antimicrobial barrier drastically reduces the risk of post-pasteurisation contamination and spoilage. This minimises the likelihood of costly product recalls, claims, and associated reputational damage, protecting the brand and financial viability.
Value of Competitive Advantage
Market differentiation through superior quality and a clean label positioning offers a decisive competitive advantage. PreserFood™ UOVO enables manufacturers to innovate and proactively respond to consumer demands for more natural and safer products, strengthening their position against competition.
PreserFood™ UOVO
Bringing Life To Egg Products
Quantifiable Benefits of PreserFood™ UOVO
25%
Waste Reduction
Decrease in product wastage due to extended shelf life.
18%
QC Savings
Reduction in costs associated with quality control and handling of non-conformities.
15%
Logistics Optimisation
Optimisation of the supply chain and reduction of transport and storage costs.
30%
Customer Loyalty
Increase in customer retention and satisfaction due to consistent quality.
In summary, the investment in PreserFood™ UOVO not only improves product quality but also generates substantial economic value through cost optimisation, revenue protection, and risk mitigation, ensuring a leading market position.
PreserFood™ UOVO
Bringing Life To Egg Products
PreserFood™ UOVO
Bringing Life To Egg Products
www.intabiotech.com