Provided are foodstuff treatment systems that are convertible between a processing mode in which foodstuffs are processed (e.g., disinfected) and a clean-in-place mode in which the system operates to clean material (e.g., biological buildup) that has accumulated within the system.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention.

The present invention concerns a process for preparing a polyphenol-rich extract of dry plant biomass, in particular parts of vines, the extract obtained and its use for antifungal applications, in particular for the prevention and treatment of fungal infections on fruits and plants after harvest, but also for applications related to its antibacterial and antioxidant properties.

The present invention concerns a process for preparing a polyphenol-rich extract of dry plant biomass, in particular parts of vines, the extract obtained and its use for antifungal applications, in particular for the prevention and treatment of fungal infections on fruits and plants after harvest, but also for applications related to its antibacterial and antioxidant properties.

The present invention is related to sanitizing compositions, kits and to methods for using thereof such as for reducing pathogen load on a substrate.

Presented are compositions that can be used as antimicrobial coatings or protective coatings for agricultural (e.g., food) products. The compositions can comprise one or more saturated glycerides selected from monoglycerides and diglycerides; one or more surfactants; and one or more food-safe antimicrobials. The antimicrobial coatings or protective coatings can be used to prevent or delay food spoilage due to, for instance, infection by a foreign pathogen, moisture loss, or oxidation.

Presented are compositions that can be used as antimicrobial coatings or protective coatings for agricultural (e.g., food) products. The compositions can comprise one or more saturated glycerides selected from monoglycerides and diglycerides; one or more surfactants; and one or more food-safe antimicrobials. The antimicrobial coatings or protective coatings can be used to prevent or delay food spoilage due to, for instance, infection by a foreign pathogen, moisture loss, or oxidation.

Disclosed are methods and systems for inhibiting melanosis. The methods comprise the step of placing a melanosis-susceptible object, such as a crustacean or a vegetable, into a closable container or enclosure and exposing the object to aldehyde. In another aspect, disclosed are anti-melanosic articles and polymer compositions that incorporate tea (preferably green tea), matcha or epigallocatechin gallate (EGCG) that function as anti-melanosic agents by releasing aldehyde.

Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.