Guidance on spoilage caused by spores in plant-based ingredi­ents

Bacterial spores in plant-based ingredients can cause spoilage and food safety concerns. Five companies have therefore issued joint guidance for suppliers. The guidance covers ingredients used in plant-based beverages. Ripple Foods, Royal FrieslandCampina, Tetra Pak, SPX FLOW and HP Hood want suppliers to improve the monitoring and control of these spores. NIZO Food Research supports the guidance.

The guidance follows a public-private research project. NIZO collaborated with HAS Green Academy and Wageningen University & Research. Eleven companies also participated in the project. They investigated microbial risks in plant-based dairy alternatives.

The research focused on ingredients derived from peas, oats, almonds, fava beans and coconuts. The researchers studied the occurrence, heat resistance and growth of microbial contaminants. They focused primarily on spore-forming bacteria.

Significant differences between ingredients

The researchers found significant differences in the levels of microbial contamination. These differences occurred between different types of ingredients. Samples from the same source also varied considerably.

Most of the bacterial species identified were already known within the food industry. The research found no evidence of previously unknown or unusually resistant microorganisms.

However, some species can cause spoilage or food safety concerns. Manufacturers must therefore control these species adequately. Ingredient selection, processing and storage all play a role.

Guidance for suppliers

The five companies advise suppliers to monitor and control bacterial spores. They specifically mention highly heat-resistant spores of thermophilic bacteria and Bacillus cereus. The guidance is intended to maintain consistently low levels in ingredients used for plant-based beverages.

Through the statement, the alliance aims to streamline the verification of incoming ingredients by customers. The research also produced improved testing methods and new data on heat resistance and growth. This knowledge supports realistic, scientifically based agreements between suppliers and manufacturers.

Nizo.com