Canned or bottled (pasteurized) or retort pouch vegetables
Fully preserved product in which fresh vegetables are cleaned, blanched, and placed in cans or jars in liquid (e.g., brine, water, oil or sauce), and heat-sterilized or pasteurized. Examples include: canned chestnuts, canned chestnut puree, asparagus packed in glass jars, canned and cooked pink beans, canned tomato paste (low acid), and canned tomatoes (pieces, wedges or whole).
Natural solutions for canned or bottled vegetables
Niseen®-S for canned or bottled vegetables
Benefits
- Control Gram-positive bacteria.
- Reduce heating time.
- Increasing throughput.
- Improve taste.
- Extend shelf life at ambient temperatures.
Niseen®-S10 for canned or bottled vegetables
Benefits
- Control Gram-positive bacteria.
- Reduce heating time.
- Increasing throughput.
- Improve taste.
- Extend shelf life at ambient temperatures.