Natural anti-TAB spoilage flavor
Natural flavor
Proof of Concept in 5 beverage categories
Scale up production
Commercial ready product
Since the first documented instance in the 1980s, beverage manufacturers have long faced the growing challenge of preventing TAB (Thermophilic Acidophilic Bacteria) spoilage in still RTD non-alcoholic drinks. While microbial spoilage is not specifically harmful to humans, it poses a significant risk to beverage quality. Further, microbial spores of the Alicyclobacillus family are resistant to pasteurization and can grow in acidic environments (2-6 pH).
CBC Group partnered with Israeli bacteria solutions startup Resorcix to solve the great TAB contamination challenge. After years of extensive R&D, our collaborative team of food engineers and microbiologists developed a natural plant resin with inherent antimicrobial properties, FLAVORWATCH™.
Consumers expect great quality and product consistency whenever and wherever they are consumed.
However, quality spoilage caused by the Alicyclobacillus family of bacteria is a frequent quality issue, representing a considerable challenge for the beverage industry.
Unlike most vegetative bacteria and fungi, TAB spores are heat resistant and can withstand and multiply during pasteurization.
Their multi-layered cell structure protects against all kinds of extreme environments, including UV radiation, desiccation, salinization, chemicals, and heat. This eliminates microbial competition and stimulates TAB growth.
Further, the Alicyclobacillus family of bacteria originates in the soil. This means any beverage ingredient (be it water, fruits, vegetables, pectin, or sugar) may be the source of the TAB contamination. As a micro-organism, TAB growth is naturally elusive and may be dismissed due to false negative QC results. In addition, GMP standards cannot prevent contamination, and TAB test results are only statistical.
This, alongside their ‘indestructible’ cell structure, is why there is no guarantee for TAB-free beverage ingredients to date.
TAB spoilage is a microbial quality issue characterized by its hazy appearance and smoky medicinal odor and taste. This can often lead to customer complaints, costing time and money, as well as brand reputation damage, as it can potentially trigger costly recalls.
With the growing demand for clean labels with only a few natural ingredients, ensuring beverage quality is an increasing challenge to all beverage manufacturers worldwide.
Flavorwatch functional molecules disintegrate the cell structure,
penetrating and destroying all of its protective layers.
FLAVORWATCH™ was found efficient against TAB spoilage in clear pineapple beverage industrial trials during the entire shelf life. In addition, it was found efficient in the iced tea, fruity water beverages, and sports drinks categories in pilot trials.
“We faced TAB spoilage issues in our iced tea beverages and were looking for an effective solution to resolve this recurrent problem. The GAT Foods team presented the Flavorwatch solution and supported us in its application on-site. After a successful industrial trial, we decided to release the products to the market, being reassured this time we wouldn’t face TAB spoilage anymore. This positive experience encouraged us to add Flavorwatch to other beverage categories frequently challenged by TAB spoilage.”
Beverage manufacturer | Central Asia
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