PLT announces PhytoShield Flavor Enhancer

19 Jul 2016

PLT Health Solutions has announced the launch of a new technology that it claims not only enhances the flavour of foods and beverages, but also provides improved product quality and longer shelf life.

PLT announces PhytoShield Flavor Enhancer

PLT Health Solutions has announced the launch of a new technology that it claims not only enhances the flavour of foods and beverages, but also provides improved product quality and longer shelf life because of the strong anti-microbial properties it imparts to formulations.

Called PhytoShield Flavor Enhancer, the new technology was developed by New Jersey-based Flavor Solutions and is said to be based on decades of flavour enhancement experience. The technology is featured in a line of ingredients that can be incorporated in a broad range of food and beverage systems.

The anti-microbial efficacy of PhytoShield is said to be a synergistic effect created by the reaction of bioflavonoids, flavour components, polyphenols and other organic acids. As a form of ‘self-preservation’, these flavour systems also deliver broad-spectrum anti-microbial activity, effective against gram-positive and gram-negative bacteria, fungi, moulds and yeast – with performance comparable to or better than synthetic technologies, the company claims.

As a natural flavour technology, PhytoShield allows the development of a cleaner label on food and beverage packaging. Low use rates and formulation-friendly physical characteristics make PhytoShield easy to incorporate, PLT says.

According to Devin Stagg, Vice President of Strategy & Business Development for PLT Health Solutions, consumer preference for cleaner labels and products that feature natural or no preservatives is clear and waiting on innovation to offer better solutions.

“Addressing the need to eliminate, reconfigure or reduce reliance on preservatives, the industry has moved in a number of different directions – including changes in raw material and ingredient selection, new processing techniques and alternative packaging and storage methods,” said Stagg. “We were attracted to FSI’s novel concept for PhytoShield, where they combined commonly used natural flavour ingredients to create a non-preservative approach to managing microbial degradation. We thought this addressed another of the drawbacks of both artificial and natural preservative technology – off-flavour.”

“Laboratory and applications testing shows us that the flavour technology within PhytoShield is also helping to manage microbial degradation,” said Dr. Shadi Riazi, Senior Scientist and Microbiologist for PLT. “For companies who have moved away from preservatives altogether or who use nature-based preservatives, we see the opportunity to protect product quality and extend the shelf life of their formulations. For companies who are using artificial preservatives, PhytoShield offers the opportunity for a cleaner label while safeguarding the important organoleptic aspects of their brand.”

The PhytoShield line features components that are traditionally used in the development of natural flavours. All components of these systems are GMO-free. Organic compliant grades of PhytoShield are available. These ingredients are effective over a broad pH range (2-10) and are temperature stable up to 130o C. The flavour enhancing characteristics of PhytoShield ingredients are matched to the food or beverage product under consideration and can be customized in FSI’s Applications Development Center. For most applications, addition rates of PhytoShield ingredients are low.

“With PhytoShield, we are seeing anti-microbial performance on a par with some of the synthetic ingredients companies are trying to replace – all emanating from the flavour systems of a food or beverage formulation,” said Riazi. “We also note that performance and taste are improved compared to natural solutions on the market. We are looking forward to working with the experts at FSI and our customers to develop solutions based on PhytoShield that help reach product quality, organoleptic and shelf life goals.”