The methodology for the development of our preservatives is based on a broad scientific knowledge of the microorganisms capable of developing in different food matrices, and of the different substances with antimicrobial properties available.

Through the study of the possible combinations of ingredients and additives allowed in each legislation, we create  synergistic mixtures that, by only applying small doses of preservatives, manage to increase the shelf life of food.

We ensure the effectiveness of the different preservatives through various in vitro methods, later verified in “Challenge Test” type studies on the corresponding matrix, or through the use of predictive microbiological tools.