Tecnomic is the solution developed by Taberner to optimize preservation, stability, and food safety in sauces, salads, and fresh prepared foods. Specifically designed for demanding applications in the food industry and the Food Service channel, Tecnomic helps extend the shelf life of the final product without compromising its sensory characteristics.
Its formulation combines preservatives and antioxidants that act effectively on microbiological and oxidative stability, adapting to different food matrices and fat profiles.
Tecnomic is a specific preservative for emulsified sauces and salads, especially effective in products such as mayonnaise, aioli, cold sauces, and dressings.
Its dosage can be adjusted based on the type of sauce and fat percentage, ensuring optimal performance in each application.
Lactaber LD Plus is a solution developed by Taberner to reinforce microbiological safety in food products. It is a synergistic blend with microbial growth inhibitory effect for broad application in both meat preparations and meat products, specially formulated to prevent the growth of pathogenic microorganisms and extend the stability of the final product.
Designed for industrial applications, Lactaber LD Plus helps improve shelf life and reduce microbiological risks without altering the sensory characteristics of the recipe. (Contributes sodium)
Effective antimicrobial action
Its synergistic action allows inhibition of microbial development, reinforcing quality control systems and reducing the risk of contamination in refrigerated or processed products.
Thanks to its antimicrobial effect, Lactaber LD Plus contributes to:
Lactaber LD Plus is easily incorporated during the production process, allowing homogeneous application and consistent performance in each production batch. Its compatibility with different formulations makes it a versatile solution for multiple product categories.
Lactaber LD Plus is positioned as a strategic tool for manufacturers seeking to combine safety, stability, and production efficiency, meeting current quality standards and the demands of the food market.
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