A group of major food and drink companies has issued new guidance to try and cut bacterial spore risks in plant-based drinks.
The move reflects the growing attention on microbiological challenges as the plant-based market continues to grow.
The alliance – which includes FrieslandCampina, Ripple Foods, and TetraPak – said suppliers need to strengthen monitoring and control of bacterial spores, including highly heat-resistant spores and bacillus cereus.
Understanding risk in plant-based milk
The project was run by the Plant Protein Contaminants Consortium, a pre-competitive research initiative coordinated by the Dutch food research organization, NIZO, in collaboration with Wageningen University & Research, and HAS Green Academy, in the Netherlands, as well as 11 industry partners.
Its research has focused on understanding the occurrence, heat resistance and growth behaviour of microbial contaminants, particularly spore-forming bacteria, in plant-based ingredients such as pea, oat, almond, faba bean and coconut.
According to the consortium, one of the most significant findings was the considerable variation in contamination between different ingredient types and even batches of the same ingredient.
No evidence of resistance
The results showed no evidence of previously unknown or unusually resistant microorganisms.
The group said it was important that suppliers routinely monitor and control problematic spores before ingredients enter manufacturing. They want to create more consistent specifications across the supply chain and simplify verification for food manufacturers.
“Food safety is a shared responsibility. By sharing insights and establishing a common scientific foundation, we can help the sector develop safe, high-quality and sustainable plant-based products while reducing food waste,” said Fred van de Velde, principal scientist at NIZO.
