Case: Cleaner labels
Natural flavors, cleaner labels
How biosolutions help create better dairy products
A French dairy producer removes all artificial preservatives while maintaining shelf life
Using specially selected food cultures in fermentation helps create products consumers trust - with ingredients they recognize.
The challenge
The artificial ingredient dilemma
Dairy producers face competing demands: consumers want fewer artificial ingredients, but products still need to maintain quality, consistency, and shelf life. Traditional preservatives work but complicate ingredient lists, while removing them risks compromising product stability and increase waste.
The solution
Biology’s preservative power
Specially selected food cultures work during fermentation to naturally protect dairy products against spoilage. When a leading French dairy producer wanted to remove artificial preservatives from their children's range, these beneficial bacteria provided the answer - creating an environment that naturally inhibits unwanted yeast and mold growth while maintaining product freshness.
The benefits
Clean labels, confident consumers
The French producer's success story demonstrates the broader potential: manufacturers can remove artificial preservatives while maintaining product quality and shelf life. Their children's product line now features simpler ingredients that parents trust, while maintaining the same high quality and freshness. This natural approach to preservation is helping dairy producers worldwide meet growing consumer demand for cleaner labels while reducing waste.
Key facts and benefits
Reduced food waste
Extended shelf life
Cleaner ingredient lists
Maintained product quality
Explore other cases
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Let’s nourish a growing world together
Biology has always been a fundamental part of creating food – and today it holds the potential to transform every step of our food value chain.
Explore with us the interconnected challenges and innovative solutions transforming how we grow, make and consume food – and discover how together we can create more balanced, secure and resilient food systems.
