Materials to improve shelf life

Abstract

The present invention relates to the use of a material to improve the shelf life of a food product, the food product comprising a base food component and an ingredient, the food product comprising the ingredient in the range of 5-75% (w / w), the ingredient comprising a fermented vegetable material.

Description

[Technical Field]

[0001] The present invention relates to a method for improving the shelf life of products, particularly foods intended for human consumption. In particular, the present invention relates to the addition of ingredients to a basic food composition to extend the shelf life of the food. [Background technology]

[0002] For highly perishable products, shelf life is a race against time for growers, processors, retailers, and consumers. According to the Produce Marketing Association, the average national product shrinkage rate is 6%, costing U.S. retailers alone more than $2.1 billion annually due to shelf life losses.

[0003] Shelf life is the period of time before a food product is deemed unfit for consumption or sale. The shelf life of different products can vary widely depending on several factors.

[0004] In the United States, over 34 million tons of food waste is generated each year, and it costs approximately $1 billion annually just to dispose of all that food waste. This waste has a significant financial and environmental impact on individuals and businesses alike, and these figures are heavily impacted by a shortened product shelf life, which impacts the bottom line for growers, processors, retailers, and ultimately consumers.

[0005] The economic losses associated with today's prolonged food transport are motivating all food handling facilities to explore new technologies to extend shelf life.

[0006] The moment a crop is harvested or an animal is slaughtered, the clock starts ticking and the product begins to spoil. The main factors that affect the shelf life of food can include improper handling, inadequate humidity, temperature abuse and ethylene exposure.

[0007] Temperature is one of the most important factors to consider when extending the shelf life of food, and for over 100 years, cold temperatures have been used to preserve food. Storing food at low temperatures protects it from spoilage and bacteria. This extended shelf life also extends the shelf life of the food.

[0008] Transporting and storing food at low temperatures slows the rate of food deterioration and spoilage and minimizes the chance that food will be affected by bacteria, yeasts and molds.

[0009] In addition to factors that affect food spoilage and shelf life, chemical methods of food preservation may be used to keep food safe to eat.

[0010] There are various chemical methods for preserving food; salting (including nitrates and nitrites, sodium benzoate, and sulfites), sugar curing, and smoking are commonly mentioned, but these methods can strongly affect the taste of the food or have negative environmental effects and may be avoided for many applications.

[0011] Some of the chemical preservatives that are permitted for use in food may include benzoic acid, propionic acid, sorbic acid, sodium nitrite, and potassium sulfite, but some food manufacturers also use preservatives that are prohibited for use in food and are harmful to health in order to provide sufficient shelf life to the food.

[0012] Thus, food shelf life is becoming more important, yet at the same time difficult to achieve due to the increasing demand for food, today's longer transport times, and the long (and time-consuming) journey from harvest / slaughter to retailer and consumer.

[0013] Therefore, there is a need in the industry for methods to extend the shelf life of food products, and in particular, a more efficient and / or reliable method for extending the shelf life of food products that reduces the amount of food waste, has a positive CO2 footprint on the environment, has no or limited impact on taste, flavor and odor, and may be free of the side effects of traditional preservation methods would be advantageous. Summary of the Invention [Means for solving the problem]

[0014] The object of the present invention is to provide a method for improving the shelf life of a product, particularly a food product intended for human consumption. In particular, the present invention relates to the addition of ingredients to a basic food composition to extend the shelf life of the food product.

[0015] In particular, it is an object of the present invention to provide a method that overcomes the above-mentioned problems of the prior art with regard to food waste and its impact on taste, flavor and odor.

[0016] Thus, one aspect of the present invention relates to the use of a material to improve the shelf life of a food product, the food product comprising a base food component and an ingredient, the food product comprising the ingredient in the range of 5-75% (w / w), the ingredient comprising a fermented vegetable raw material.

[0017] Another aspect of the present invention relates to a food product having an improved shelf life, the food product comprising a base food component and an ingredient, the food product comprising in the range of 5-75% (w / w) of the ingredient, the ingredient comprising a fermented vegetable material.

[0018] Yet another aspect of the present invention relates to a food product having an improved shelf life, the food product comprising a base food component and an ingredient, the food product comprising the ingredient in the range of 5-75% (w / w), the ingredient comprising a fermented vegetable material, and the food product is selected from a meat product, a seafood product, a dairy product, or a combination thereof.

[0019] A further aspect of the invention relates to packaging comprising a material for improving the shelf life of a food product, the material comprising a fermented vegetable material.

[0020] Yet another aspect of the present invention relates to a method for providing a food product with improved shelf life, the method comprising: (i) providing a material comprising a fermented vegetable material; (ii) combining the fermented vegetable material with a base food component to provide a mixed base food component; (iii) preparing the mixed base food components to provide the food product.

[0021] The present invention will now be described in more detail. DETAILED DESCRIPTION OF THE INVENTION

[0022] Thus, the inventors of the present invention have surprisingly discovered that by adding a material according to the present invention to basic food components, the shelf life of a food product can be significantly improved.

[0023] A preferred embodiment of the present invention relates to the use of a material for improving the shelf life of a food product, the food product comprising a base food component and an ingredient, the food product comprising the ingredient in the range of 5-75% (w / w), the ingredient comprising a fermented vegetable raw material.

[0024] The base food component may be a meat product, a vegetable or grain product, a dairy product, a seafood product, or a combination thereof.

[0025] Preferably, the base food component may be a meat product, a vegetable food, a dairy product, a seafood product, or a combination thereof. Even more preferably, the base food component may be a meat product, a vegetable food, a dairy product, or a combination thereof. Even more preferably, the base food component may be a meat product, a vegetable food, or a combination thereof. Even more preferably, the base food component may be a meat product.

[0026] In one embodiment of the present invention, one or more lactic acid producing microorganisms may be used to ferment the fermented vegetable material.

[0027] Preferably, the fermentation of the vegetable material may not include yeast fermentation of the vegetable material.

[0028] In one embodiment of the invention, the shelf life of the food product may be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times, compared to the shelf life obtained from a food product not comprising the fermented vegetable product.

[0029] A preferred embodiment of the present invention relates to a food product having an improved shelf life, the food product comprising a base food component and an ingredient, the food product comprising the ingredient in the range of 5-75% (w / w), the ingredient comprising a fermented vegetable material.

[0030] In one embodiment of the present invention, improved shelf life can be obtained at elevated temperatures compared to the shelf life of the corresponding food product at refrigerated temperatures.

[0031] Preferably, the elevated temperature may be in the range of 10 to 45°C, such as in the range of 15 to 40°C, for example in the range of 17 to 35°C, such as in the range of 18 to 30°C, for example in the range of 19 to 28°C, such as in the range of 20 to 25°C, for example a temperature of about 22°C.

[0032] The refrigeration temperature may be in the range of 1-6°C, such as in the range of 3-5°C, for example at a temperature of about 4°C.

[0033] A preferred embodiment of the present invention relates to a food product having an improved shelf life, the food product comprising a basic food component and an ingredient, the food product comprising the ingredient in the range of 5-75% (w / w), the ingredient comprising a fermented vegetable material, the food product may be selected from a meat product, a seafood product, a dairy product or a combination thereof. Preferably, the food product may be a meat product.

[0034] In one embodiment of the present invention, the fermented vegetable material may be fermented before being added to the food product providing the food product.

[0035] The present invention relates to a method for providing a food product with improved shelf life, the method comprising: (i) providing a material comprising a fermented vegetable material; (ii) combining the fermented vegetable material with a base food component to provide a mixed base food component; (iii) preparing the mixed base food components to provide the food product.

[0036] Preferably, the material provided in step (i) may be a material according to the present invention. The process of preparing the mixed base food components may include baking, cooking, salting, smoking, post-processing, preserving, packaging, or a combination thereof.

[0037] In one embodiment of the present invention, the content of the ingredient (fermented vegetable raw material) in the food product may be in the range of 5 to 75% (w / w), for example, in the range of 6 to 60% (w / w), for example, in the range of 7 to 50% (w / w), for example, in the range of 8 to 40% (w / w), for example, in the range of 9 to 30% (w / w), for example, in the range of 10 to 25% (w / w), for example, in the range of 12 to 20% (w / w), for example, in the range of 14 to 18% (w / w), for example, in the range of 5 to 40% (w / w), for example, in the range of 6 to 30% (w / w), for example, in the range of 7 to 20% (w / w), for example, in the range of 8 to 10% (w / w).

[0038] The food product may include a base food component selected from a meat product, a dairy product, a grain product, a vegetable product, a seafood product, or a combination thereof.

[0039] Preferably, the food product may comprise a base food component selected from a meat product, a dairy product, a seafood product or a combination thereof. Even more preferably, the base food component may be a meat product.

[0040] The base food component may include a meat product, which may be selected from a dairy meat product, a beef product, a lamb product, a sheep meat product, a goat meat product, a poultry meat product, a pork product, a venison product, or combinations thereof.

[0041] The base food component may include a vegetable base, which may be peas, chickpeas, cabbage, or a combination thereof. The base food component may include a dairy product, which may be infant formula, yogurt, butter, or cheese, or a combination thereof.

[0042] The base food component may comprise a cereal product. Preferably, the cereal product may be a fermented cereal product, such as a yeast-fermented cereal product. In one embodiment of the invention, the cereal product may be bread, such as white bread or rye bread.

[0043] The base food component may include seafood products, which may include cod, salmon, tuna, pollock, menhaden, sardines, anchovies, herring, capelin, blue whiting, mackerel, bib, sprat, Norway cod, and / or sand lance.

[0044] In one embodiment of the present invention, the base food component may include a shredded or ground meat product, a dairy product, a grain or vegetable product, a seafood product, or a combination thereof.

[0045] In one embodiment of the invention, the food product may be a pate or terrine, or a sausage, bread (white bread or ray bread), hummus, a shredded or ground meat product, a shredded or ground seafood product, or a shredded or ground vegetable product.

[0046] The food product may comprise 25-95% (w / w), such as in the range of 40-94% (w / w), for example in the range of 50-93% (w / w), such as in the range of 60-92% (w / w), for example in the range of 70-91% (w / w), such as in the range of 75-90% (w / w), for example in the range of 80-88% (w / w). The base food component may be selected from a meat product, a dairy product, a cereal product, a vegetable product, a seafood product or a combination thereof.

[0047] Preferably, the food may be fresh food. Preferably, the food may not be frozen food.

[0048] The food may preferably be stored at a temperature of 1 to 45°C, such as in the range of 2 to 40°C, for example in the range of 3 to 35°C, such as in the range of 4 to 30°C, for example in the range of 5 to 25°C. In one embodiment of the present invention, improved shelf life may be obtained at a temperature range of 3 to 35°C, such as a range of 4 to 30°C. Preferably, the material consists essentially of fermented vegetable material.

[0049] The material according to the invention may consist essentially of vegetable material and one or more lactic acid producing microorganisms, and even more preferably the material according to the invention may consist essentially of vegetable material and one or more lactic acid producing bacteria.

[0050] The presence of one or more lactic acid producing microorganisms with the vegetable material to be fermented may preferably relate to the vegetable material to be fermented being incapable of undergoing yeast fermentation and / or enzymatic hydrolysis.

[0051] In the context of the present invention, the terms "consisting essentially of" or "consists essentially of" refer to the presence of amounts of other components in addition to the required and stated components, where the presence of other components provided does not materially affect the essential characteristics of the material.

[0052] The material may be free of grain ingredients. In one embodiment of the present invention, the material does not include seaweed or algae. Preferably, the material does not include marine mollusks. Preferably, the material does not include vegetable ingredients that are fermented, which may have been subjected to enzyme treatment.

[0053] In one embodiment of the present invention, the improved shelf life may preferably be an improved shelf life compared to the shelf life of a corresponding food product that does not include the fermented vegetable product.

[0054] The shelf life of a food product may generally be the period of time that the food product will retain acceptable quality from the standpoint of safety and organoleptic properties and may depend on four main factors: (1) formulation, (2) processing, (3) packaging, and (4) storage conditions.

[0055] The term "shelf life" according to the present invention relates to a clear description of the food product to which the material according to the present invention has been added.

[0056] In one embodiment of the present invention, the shelf life may be defined by the occurrence of microorganisms on the food product, in particular bacterial, fungal and / or mould formation, preferably bacterial and / or mould formation. Preferably, the occurrence of microorganisms, in particular bacterial, fungal and / or mould formation, preferably bacterial and / or mould formation, may be a visible occurrence of microorganisms on the food product, in particular bacterial, fungal and / or mould formation, preferably visual bacterial and / or mould formation.

[0057] The shelf life of food products according to the invention (and similar food products without the addition of ingredients according to the invention) can be further improved by known methods of improving food processing, packaging and storage conditions.

[0058] In one embodiment of the present invention, the improved shelf life may be an improved shelf life at elevated temperatures compared to the shelf life of a corresponding food product that does not include the fermented vegetable product.

[0059] The shelf life of a food product according to the present invention may be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times, when both products are stored under the same conditions (both products are stored at refrigeration temperatures or both products are stored at elevated temperatures), compared to the shelf life of a food product without the fermented vegetable product.

[0060] In one embodiment of the present invention, the improved shelf life may be an improved shelf life at elevated temperatures compared to the shelf life at refrigerated temperatures of a corresponding food product that does not include the fermented vegetable product.

[0061] The shelf life of a food product according to the present invention, when stored at elevated temperatures, may be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, compared to the shelf life of a food product not comprising the fermented vegetable product stored at refrigeration temperatures.

[0062] The food product according to the invention may be subjected to preservation. Preservation according to the present invention can be carried out in two ways: chemical preservation, physical preservation, or a combination of chemical and physical preservation. Chemical preservation can involve adding compounds to the food. Physical preservation can involve processes such as refrigeration or drying.

[0063] Chemical preservation can reduce the risk of foodborne infections, reduce microbial spoilage, and preserve freshness and nutritional quality. Some physical techniques for food preservation can include dehydration, UV-C irradiation, freeze-drying, and refrigeration.

[0064] Since the effectiveness of the preservation depends largely on the interaction between the preservation (chemical and / or physical preservation) and the food and / or basic food components, the effectiveness of the preservation used may depend largely on the food and / or basic food components. In one embodiment of the present invention, the food product may have a moisture content in the range of 10-75% (w / w).

[0065] The moisture content of the food product may be at least 10% (w / w), such as at least 15% (w / w), for example at least 20% (w / w), such as at least 25% (w / w), for example at least 30% (w / w), such as at least 35% (w / w), for example at least 40% (w / w), such as at least 45% (w / w), for example at least 50% (w / w), such as at least 55% (w / w), for example at least 60% (w / w), such as in the range of 10-75% (w / w), for example in the range of 15-70% (w / w), such as in the range of 20-65% (w / w), for example in the range of 25-60% (w / w), such as in the range of 30-55% (w / w), for example in the range of 35-50% (w / w), such as in the range of 40-45% (w / w).

[0066] The vegetable raw material may be a protein-rich vegetable raw material. Preferably, the protein-rich vegetable raw material may comprise a protein content of more than 15% (w / w), such as more than 16% (w / w), for example more than 17% (w / w), such as more than 18% (w / w), for example more than 19% (w / w), such as more than 20% (w / w), for example more than 21% (w / w), such as more than 22% (w / w), for example more than 23% (w / w), such as more than 24% (w / w), for example more than 25% (w / w).

[0067] The vegetable material may be selected from protein-rich vegetable materials. Preferably, the protein-rich vegetable material may be selected from the Brassicaceae or Fabaceae families. Preferably, the vegetable raw material according to the present invention may be selected from Brassicales plants, Fabales plants and / or root vegetables.

[0068] In one embodiment of the present invention, the Brassicales plant may be selected from the Brassicaceae or Cruciferae families.

[0069] In a further embodiment of the present invention, the Brassicaceae or Cruciferae family may be selected from at least one of Brassica species, sunflower, palm, soybean, field bean, lupine, or a combination thereof. Preferably, the at least one Brassica species may be selected from one or more species such as Brassica napus, Brassica oleracea, Chinese cabbage, Brassica campestris, Brassica nigra, Sinapis alba (Brassica alba), Brassica juncea, Brassica rapa, or a mixture thereof.

[0070] In yet another embodiment of the present invention, the at least one Brassica species may be selected from the group consisting of rapeseed, rapeseed, canola, cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, Chinese broccoli, white mustard, Indian mustard, Chinese mustard, and black mustard seed flour.

[0071] In one embodiment of the present invention, the Fabales plant may be selected from the Fabaceae or Leguminosae family, such as the legumes, peas or beans. In a further embodiment of the present invention, the Fabales plant may be selected from soybean (glycine max), pea and / or broad bean (Vicia faba).

[0072] Plants of the Rosales group may preferably be selected from the Malvaceae family, in particular from the tripe Gossypieae. In one embodiment of the invention, the vegetable raw material may be selected from the Solanaceae, Solanaceae or Euphorbiaceae families. In particular, the Solanaceae family may be selected from the genus Solanum, in particular the species S. tuberosum, and / or plants of the Malpighiales order (in particular, plants of the Malpighiales order may be selected from the Euphorbiaceae family, in particular the genus Manihot, in particular the species M. esculenta). In one embodiment of the invention, the root vegetable may be selected from potato flour, potato protein concentrate and / or potato flakes.

[0073] The terms "Solanaceae" and "Solanaceae" are sometimes used interchangeably and refer to the same family of plant material, including families of flowering plants ranging from annual and perennial herbs to herbaceous vines, woody vines, epiphytes, shrubs and trees.

[0074] The Solanaceae family can include plants selected from agricultural crops, medicinal plants, spices, weeds and ornamental plants. The Solanaceae family may preferably be selected from the group of plant materials selected from the genus Solanum or the family Capsicum. Preferably, the plant material may be selected from the genus Solanum.

[0075] In one embodiment of the present invention, the plant material selected from the genus Solanum may be selected from potatoes such as S. tuberosum, tomatoes such as S. lycopersicum, or eggplants such as Solanum melongena. Preferably, the plant material selected from the genus Solanum may be potatoes such as S. tuberosum.

[0076] In yet another embodiment of the present invention, the plant material selected from the genus Manihot may be selected from bell peppers such as Capsicum annuum, or chili peppers such as Capsicum chinense or C. frutescens. The Euphorbiaceae family may be selected from the group of plant materials preferably selected from the genus manihot, in particular cassava, such as M. esculenta.

[0077] In a preferred embodiment of the present invention, the vegetable material may be selected from Brassica species. Preferably, the at least one Brassica species may be selected from one or more species such as Brassica napus, Brassica oleracea, Brassica campestris, Brassica nigra, Brassica alba, Brassica juncea, Brassica rapa, or a mixture thereof.

[0078] In one embodiment, the Brassica species comprises a seed product and / or a seed product in the form of a rapeseed product such as rapeseed flour or rapeseed cake, preferably rapeseed cake.

[0079] In a preferred embodiment of the present invention, the fermented vegetable material may be provided by subjecting basic food components to fermentation with lactic acid-producing microorganisms. Preferably, the fermentation according to the present invention may consist essentially of a lactic acid-producing microbial fermentation.

[0080] In a preferred embodiment of the present invention, the lactic acid producing microorganism or one or more lactic acid producing microorganisms may be one or more lactic acid producing bacteria. The fermentation according to the invention may consist essentially of a bacterial fermentation, preferably a lactic acid producing fermentation.

[0081] The one or more lactic acid producing bacteria may be selected from strains selected from the group consisting of the genera Enterococcus, Lactobacillus, Pediococcus, Lactococcus or Bifidobacterium, or combinations thereof.

[0082] In a further embodiment of the invention, the one or more lactic acid producing bacteria are selected from the group consisting of Pediococcus pentosaceus, Pendiococcus acidilactici, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus faecium, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus salivarius, Lactobacillus The bacterial strain may be selected from Lactobacillus salivarius, Lactobacillus pentoses, Lactobacillus vaginalis, Lactobacillus xylosus, and combinations thereof.

[0083] During fermentation, a group of microorganisms can be used to ferment the starting material (starting vegetable material) to provide a co-fermentation. The co-fermentation can be a mixture of different microorganisms (e.g., a mixture of fungi and / or bacteria) or a mixture of different bacteria. Preferably, the co-fermentation comprises a mixture of different bacterial strains.

[0084] In one embodiment of the invention, the material comprises one or more bacterial strains, such as two or more bacterial strains, such as three or more bacterial strains, for example four or more bacterial strains, such as seven or more bacterial strains, for example ten or more bacterial strains, such as fifteen or more bacterial strains, for example twenty or more bacterial strains, such as twenty-five or more bacterial strains, such as thirty or more bacterial strains, such as thirty-five or more bacterial strains, for example for forty or more bacterial strains. Preferably, the bacterial strain may be one or more lactic acid bacteria strains.

[0085] In a further embodiment of the invention, the one or more lactic acid-producing bacteria may be selected from the group consisting of one or more of Enterococcus faecium MCIMB 30122, Lactobacillus rhamnosus NCIMB 30121, Pediococcus pentosaceus HTS (LMG P-22549), Pendiococcus acidilactici NCIMB 30086 and / or Lactobacillus plantarum LSI (NCIMB 30083).

[0086] Preferably, the fermented vegetable material may not be subjected to yeast fermentation prior to combination with the base food component.

[0087] In one embodiment of the present invention, the food product comprising the ingredient (or the ingredient before it is added to the base food component) does not contain viable lactic acid-producing microorganisms, preferably does not contain lactic acid-producing microorganisms derived from the food ingredient.

[0088] Preferably, the material according to the invention and / or the food product according to the invention does not contain viable lactic acid-producing microorganisms.

[0089] Viability of lactic acid-producing microorganisms (strains dead, inactivated, lysed, homogenized). Therefore, the effect on food preservation may be due to the metabolic products produced rather than bacterial activity.

[0090] Without being bound by theory, it is believed that the resulting improved shelf life is not caused by a decrease in pH, as the material does not significantly decrease the pH of the food product or the pH of its basic food components.

[0091] In one embodiment of the present invention, the pH value of the food according to the present invention is pH 4.0 or higher, such as pH 4.5 or higher, for example pH 5.0 or higher, such as pH 5.5 or higher, for example pH 6.0 or higher, such as pH 6.5 or higher, for example pH 7.0 or higher, for example pH 4.0 to 9.0, for example pH 4.5 to 8.5, for example pH 5.0 to 8.0, for example pH 5.5 to 7.5, for example pH 6.0 to 7.0.

[0092] Preferably, the food ingredient may be added to the food in an amount that does not affect the taste, flavor, odor and / or organoleptic properties of the food.

[0093] In one embodiment of the present invention, the amount of food material (fermented plant material) added without affecting the taste, flavor and / or smell of the food product may be in the range of 5-40% (w / w), such as in the range of 6-30% (w / w), such as in the range of 7-20% (w / w), for example in the range of 8-10% (w / w).

[0094] In a further embodiment of the invention, the material according to the invention may be subjected to isolation of one or more metabolites. Preferably, the isolation process does not involve concentration of the metabolites, for example by removal of water. Preferably, the material according to the present invention may comprise a fibrous material. Preferably, the fibrous material may be obtained from a fermented material, i.e. a fermented vegetable material.

[0095] In one embodiment of the present invention, the fiber material present in the fermented vegetable material may preferably be maintained or substantially maintained in the material and / or food product.

[0096] In the present context, the term "substantially maintained" relates to maintaining at least 25% (w / w), such as at least 50% (w / w), such as at least 75% (w / w), such as at least 90% (w / w), such as at least 95% (w / w), such as at least 98% (w / w), such as at least 99% (w / w) of the fibre material.

[0097] In one embodiment of the invention the material may comprise more than 5g of fibre material per kg of food from the starting material, such as more than 10g of fibre material per kg, for example more than 15g of fibre material per kg, such as more than 20g of fibre material per kg, for example more than 25g of fibre material per kg, such as more than 50g of fibre material per kg, such as more than 75g of fibre material per kg, such as more than 100g of fibre material per kg, for example more than 150g of fibre material per kg, such as more than 200g of fibre material per kg, for example more than 250g of fibre material per kg, such as more than 300g of fibre material per kg.

[0098] In one embodiment of the present invention, the material may be provided from a starting material, preferably a vegetable starting material, and a fermenting microorganism, in particular one or more lactic acid producing microorganisms. After the starting material has been sufficiently fermented, the material according to the present invention can be provided.

[0099] In one embodiment of the invention, the material may comprise viable lactic acid-producing microorganisms. In a further embodiment of the invention, the lactic acid-producing microorganisms present in the material may be in the form of viable lactic acid-producing microorganisms.

[0100] The term "viable" as used herein refers to a microorganism that is not dead and is capable of having an active metabolism.

[0101] In one embodiment of the present invention, the lactic acid producing microorganisms present in the material may be in the form of viable lactic acid producing microorganisms.

[0102] The term "non-viable" as used herein refers to a microorganism that is dead and incapable of having an active metabolism.

[0103] The present invention relates to a process for preparing a material (or fermented vegetable material) according to the present invention, the process comprising: (a) providing a starting material, particularly a starting vegetable material; (b) providing an inoculum comprising one or more lactic acid-producing microorganisms, in particular one or more lactic acid-producing bacteria; (c) subjecting the starting material provided in step (a) to a fermentation process by combining the plant material provided in step a) with the inoculum provided in step (ii) to provide a material (or fermented vegetable material).

[0104] The starting material, i.e., the vegetable starting material, may be comminuted by grinding, cutting, shredding, slicing and / or comminuting to provide a comminuted starting material.

[0105] The starting materials and / or ingredients according to the present invention may comprise comminuted vegetable material having an average diameter of 5 mm or less, such as an average diameter of 4 mm or less, such as an average diameter of 3 mm or less, such as an average diameter of 2 mm or less, such as an average diameter of 1 mm or less, such as an average diameter in the range of 25 μm to 5 mm, such as an average diameter of 0.1 mm to 4 mm, such as an average diameter in the range of 0.5 mm to 2.5 mm, such as an average diameter in the range of 0.5 mm to 2 mm.

[0106] Preferably, the fermentation process may be continued until the provided material (or fermented vegetable raw material) has a pH value below 5.5, such as a pH below 5.0, such as a pH below 4.5, such as a pH below 4.2, such as a pH below 4.0, such as a pH below 3.9, for example a pH below 3.8.

[0107] Preferably, the inoculum consists essentially of one or more lactic acid producing microorganisms. Even more preferably, the inoculum consists essentially of one or more lactic acid producing bacteria.

[0108] The inoculum according to the present invention may be in liquid, dry or essentially dry form. The moisture content of the inoculum may be adjusted to optimize the fermentation process.

[0109] In one embodiment, the inoculum may be provided as essentially pure, viable lactic acid-producing microorganisms (such as lactic acid-producing microorganisms in lyophilized form) or bacteria suspended in an appropriate medium (e.g., water, buffer, or growth medium) prior to application.

[0110] In one embodiment of the present invention, the starting material, e.g., the starting vegetable material, may be sterilized to remove microorganisms and / or viruses naturally present in the starting material (starting vegetable material) before adding at least one lactic acid-producing microorganism.

[0111] Alternatively, the inoculum may be provided with a concentration of lactic acid-producing microorganisms sufficient to outgrow other (non-lactic acid bacteria, yeasts, or molds) present in the starting material. Thus, in one embodiment of the present invention, the proportion of the inoculum in the combination of the starting material and the inoculum may be in the range of 0.1 to 99.9% by volume, such as 1 to 99% by volume, for example, 5 to 70% by volume, such as 10 to 50% by volume, for example, 25 to 35% by volume, such as 0.1 to 10% by volume, for example, 0.5 to 5% by volume, such as 1 to 2.5% by volume, or about 1 to 2% by volume.

[0112] To achieve the desired effect, the starting material should provide a high content of viable lactic acid producing microorganisms. In one embodiment of the present invention, the starting material contains one or more species of lactic acid producing microorganisms at a concentration of 10% or more per gram of starting material. 5 ~10 12 CFU range, e.g., 10 per gram 6 ~10 11 CFU range, e.g., 10 per gram 7 ~10 10 CFU range, e.g., 10 per gram 8 ~10 9 CFU range, e.g., 10 per gram 9 ~10 10 Contains the total amount in the CFU range.

[0113] The fermentation process provided by the present invention may preferably be essentially a homofermentative process, meaning that the predominant bacterial flora driving the fermentation process may be a homofermentative process, in particular a homolactic fermentative process.

[0114] In one embodiment of the invention the fermented vegetable raw material or ingredient comprises a lactic acid content of at least 0.05% by weight of lactic acid relative to the fermented raw material, such as at least 0.1% lactic acid, such as at least 0.5% lactic acid, for example at least 0.75% lactic acid, such as at least 1% lactic acid, for example at least 2.5% lactic acid, such as at least 5% lactic acid, for example at least 6% lactic acid, such as at least 7.5% lactic acid, such as in the range of 0.05-7.5% lactic acid relative to the fermented raw material, such as in the range of 0.1-6% lactic acid, such as in the range of 0.25-5% lactic acid, such as in the range of 0.5-2.5% lactic acid, such as in the range of 0.75-1% lactic acid.

[0115] The material or fermented vegetable raw material according to the present invention may comprise a lactic acid concentration of at least 25 mM, such as at least 50 mM, such as at least 100 mM, such as 100-1000 mM, such as 100-500 mM, such as 100-300 mM, such as 100-200 mM, such as 150-500 mM, such as 200-500 mM or such as 300-500 mM lactic acid.

[0116] "Essentially homofermentative" also indicates that the primary fermentation product is lactic acid, and the levels of acetic acid and / or ethanol may be either below, near, or slightly above the taste threshold.

[0117] The material and / or fermented vegetable raw material according to the present invention comprises an acetic acid and / or ethanol content of at most 100 mM, such as at most 50 mM, for example at most 25 mM, such as at most 10 mM, for example at most 1 mM, such as at most 0.1 mM, for example at most 0.01 mM, such as in the range of 0.01-100 mM, such as in the range of 0.1-75 mM, for example in the range of 1-50 mM, such as in the range of 5-25 mM, for example in the range of 1-10 mM.

[0118] Alternatively, "essentially homofermentative" can refer to a ratio of lactic acid to acetic acid or lactic acid to ethanol (mM / mM) of 10:1 or more, 20:1 or more, 50:1 or more, or 100:1 or more, 250:1 or more, or 500:1, 750:1 or more, or 1000:1 or more.

[0119] In one embodiment of the present invention, the fermentation process may be a solid-state fermentation. Preferably, the fermentation process may be carried out at a moisture content in the range of 25-60%, such as 30-50%, such as 30-50%, such as 30-40%, such as 40-60%, or such as 50-60%.

[0120] In one embodiment of the invention, the fermentation process may continue for a period of at least 12 hours, such as at least 24 hours, such as at least 48 hours, for example at least 72 hours, such as at least 4 days, for example at least 5 days, such as at least 6 days, such as at least 7 days, such as at least 8 days, for example at least 9 days, such as at least 10 days, for example at least 11 days, such as at least 12 days, for example at least 15 days, such as at least 20 days.

[0121] In a further embodiment of the present invention, the fermentation process may last for a period in the range of 12 hours to 40 days, such as for a period in the range of 24 hours to 30 days, such as for a period in the range of 2 to 25 days, for example for a period in the range of 5 to 20 days, such as for a period in the range of 7 to 15 days, for example for a period in the range of 10 to 13 days, such as about 11 days.

[0122] In a further embodiment of the present invention, the fermentation process may be carried out at a temperature in the range of 15 to 45°C, such as 15 to 40°C, such as 25 to 35°C, such as 30 to 40°C, such as 15 to 20°C, or such as 40 to 45°C.

[0123] The moisture content of the starting material during the fermentation process may preferably be in the range of 20-65% (w / w) moisture, such as in the range of 30-55% (w / w) moisture, for example in the range of 35-45% (w / w) moisture, such as about 40% (w / w) moisture.

[0124] In a preferred embodiment of the present invention, the food product may be a pate. In one embodiment of the present invention, the patty may be a meat patty, a vegetable patty, or a combination thereof.

[0125] The meat pate may be a pork pate, a poultry pate (particularly a chicken pate, a duck pate or a turkey pate) or a ruminant pate (particularly a beef pate). In particular, the pate may be a pork pate, a poultry pate (particularly a chicken pate, a duck pate or a turkey pate) or a combination thereof.

[0126] In one embodiment of the invention, the pate may be a pork pate, which may have a shelf life of at least 10 days, such as at least 15 days, for example at least 18 days, such as at least 20 days, for example at least 22 days, such as at least 25 days, for example at least 27 days, such as at least 30 days.

[0127] The shelf life of the pork pate may be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times, compared to the shelf life obtained from a pork pate not comprising the fermented vegetable product (ingredient).

[0128] In another embodiment of the invention, the pate may be a poultry pate, in particular a chicken pate, which may have a shelf life of at least 3 days, such as at least 5 days, for example at least 6 days, such as at least 8 days, for example at least 10 days, such as at least 15 days, for example at least 20 days, such as at least 25 days.

[0129] The shelf life of the poultry pate, particularly the chicken pate, may be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times, compared to the shelf life obtained from a poultry pate, particularly a chicken pate, that does not comprise the fermented vegetable product (ingredient).

[0130] Pates may include pastes, pies, or loaves filled with meat or forcemeat. Pates are often served on or with bread or crackers. ground meat derived from pork, poultry, fish, beef or combinations thereof; fat, vegetables, herbs, Spices and Optionally, either wine or brandy (often Cognac or Armagnac) may include:

[0131] In a preferred embodiment of the present invention, the food product may be sausage or salami. Salami may relate to cured sausage. In the present context, the terms "sausage" and "salami" may be used interchangeably.

[0132] In one embodiment of the present invention, the sausage may be a meat sausage, a vegetable sausage, or a combination thereof.

[0133] The meat sausage may be a pork sausage, a poultry sausage (in particular a chicken sausage, a duck sausage or a turkey sausage) or a ruminant sausage (in particular a beef sausage). In particular, the pate may be a pork sausage, a poultry sausage (in particular a chicken sausage, a duck sausage or a turkey sausage) or a combination thereof.

[0134] In one embodiment of the invention the sausage may be a pork sausage which may have a shelf life of at least 10 days, such as at least 15 days, for example at least 18 days, such as at least 20 days, for example at least 22 days, such as at least 25 days, for example at least 27 days, such as at least 30 days.

[0135] The shelf life of the pork sausage may be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times, compared to the shelf life obtained from a pork sausage not comprising the fermented vegetable product (ingredient).

[0136] The sausage may be a cured sausage, a fresh sausage or a boiled sausage. ground meat derived from pork, poultry, fish, beef or combinations thereof; garlic, Minced fat, salt, spices, usually white pepper, Various herbs, Optionally, vinegar and / or wine may include:

[0137] In one embodiment of the invention, a food product, for example a pate or sausage, may be supplemented with a material according to the invention in the range of 5-75% (w / w), such as in the range of 6-60% (w / w), for example in the range of 7-50% (w / w), such as in the range of 8-40% (w / w), for example in the range of 9-30% (w / w), such as in the range of 10-25% (w / w), for example in the range of 12-20% (w / w), such as in the range of 14-18% (w / w), such as in the range of 5-40% (w / w), for example in the range of 6-30% (w / w), such as in the range of 7-20% (w / w), for example in the range of 8-10% (w / w),

[0138] The shelf life of the food product according to the invention, e.g. pate or sausage, may be obtained at elevated temperatures, preferably in the range of 10 to 45°C, such as in the range of 15 to 40°C, such as in the range of 17 to 35°C, such as in the range of 18 to 30°C, such as in the range of 19 to 28°C, such as in the range of 20 to 25°C, for example at a temperature of about 22°C.

[0139] In one embodiment of the present invention, improved shelf life of a food product according to the present invention, such as a pate or sausage, may be obtained at elevated temperatures compared to the shelf life of a corresponding food product that does not include the fermented vegetable product (ingredient).

[0140] A preferred embodiment of the present invention relates to packaging that includes a material for improving the shelf life of a food product, the material including a fermented vegetable material. Preferably, the side of the packaging that faces the food product may be supplemented with the material according to the present invention.

[0141] In one embodiment of the present invention, the packaging containing the material may come into contact with the food product or a portion of the food product. In another embodiment of the present invention, the packaging containing the material may not come into contact with the food product or any portion of the food product.

[0142] Packaging may be provided as a paper wrapper, plastic wrap, foil wrap, plastic tray, organic tray, and the like.

[0143] It should be noted that embodiments and features described in the context of one of the aspects of the invention or in the context of one embodiment of the invention also apply to other aspects and other embodiments of the invention.

[0144] The present invention will now be described in further detail with reference to the following non-limiting examples. [Example]

[0145] Example 1 - Preparation of materials according to the present invention

[0146] Two materials were prepared according to the present invention with two different starting materials (starting vegetable material), one starting vegetable material being rapeseed and the other starting vegetable material being broad beans (Vicia faba).

[0147] Approximately 80% of the starting material (rapeseed flour and broad bean flour) with an average diameter of approximately 2 mm was mixed with approximately 14% wheat (phytase source), 1% potato flakes (vegetable source), and 5% Perlac (carbohydrate source) in a fermenter. The moisture content was adjusted to approximately 40% moisture, and a combination of lactic acid-producing bacteria was added (the bacterial combination included Pediococcus pentosaceus, Pediococcus acidilactici, and Lactobacillus plantarum). The content of lactic acid bacteria added to the starting material was approximately 2 x 10 per gram of starting material. 5 It was CFU.

[0148] The ingredients were mixed at room temperature and the temperature was gradually increased from the heat generated from the fermentation process to a steady state temperature of approximately 42°C.

[0149] After 18 hours of fermentation, the pH of the fermentation broth was 4.2 and the lactic acid concentration was about 140 mM. The bacterial count of the fermented composition was 3.6 x 10 per gram of fermented vegetable raw material. 6Analysis of the material showed that only trace amounts of acetic acid and ethanol were produced, and therefore the mixture was considered to be 95-100% homofermentative.

[0150] The resulting fermented compositions, (i) fermented rapeseed and (ii) fermented broad beans, were stored for application in various food applications.

[0151] Example 2 Shelf life testing of three food products with and without the material of the present invention. Two materials were prepared: one fermented rapeseed and one fermented broad bean. Both products were obtained following the procedure described in Example 1.

[0152] The Company produces three food products: rye bread, organic chicken liver pate, and pork liver pate. Each food was prepared in three portions: one unsupplemented, one supplemented with 10% fermented rapeseed, and one supplemented with 10% fermented broad beans.

[0153] The products were stored in open or damaged packaging at a storage temperature of about 22°C and continuously tested and analyzed for shelf life for aroma profiling, and color, odor and appearance.

[0154] In the table below, Table 1, the following letters have been assigned to foods: 0: No activity X: A single mold stain and slight change in odor are observed. XX: Over 30% covered with mold and smells putrid XXX: Over 70% covered with mold and has a very strong odor

[0155] result The results are shown in Table 1 below: [Table A]

[0156] Example 3: Testing the effect on the shelf life of various food preparations containing materials according to the invention. 3.1 Pork pâté

[0157] Add the following ingredients to the pork patty batter, namely: 100 grams unsalted butter, 100 grams of chopped onion, 1 kg of minced pork, 20 slices of bacon, finely chopped 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 2 large eggs lightly beaten A basic pork patty was prepared by mixing

[0158] After mixing the ingredients, the pork pâté dough was divided into nine substantially equal portions and subjected to three replicates in each of three experiments: the first experiment (3.1a) included three portions containing the pork pâté dough, the second experiment (3.1b) included three portions containing the pork pâté dough supplemented with 10% (w / w) fermented rapeseed of Example 1, and the third experiment (3.1c) included three portions containing the pork pâté dough supplemented with 10% (w / w) fermented fava beans of Example 1.

[0159] Nine portions (from three experiments) were baked at 200°C for 1 hour, left to cool, and stored in open or damaged packaging at a storage temperature of approximately 4°C. Shelf life was assessed based on periodic inspection of the portions for bacterial and mold formation on the pork patties. After 25 days of incubation, the experiment was terminated, even though the food had not yet spoiled and the maximum shelf life had not yet been reached. The results are shown in Table 1 below.

[0160] 3.2 Organic Chicken Liver Pate Organic Chicken Liver Pate Batter contains the following ingredients: 500ml of water, 1 kg of mixed (ground) chicken liver, 1 onion, finely chopped 250mL melted butter, 1 / 4 teaspoon salt, 1 / 4 teaspoon ground black pepper, 1 / 8 teaspoon ground mace A basic organic chicken liver pate was prepared by mixing:

[0161] After mixing the ingredients, the organic chicken liver pate dough was divided into nine substantially equal portions, each with three replicates, for three experiments: the first experiment (3.2a) included three portions containing the organic chicken liver pate dough, the second experiment (3.2b) included three portions containing the organic chicken liver pate dough supplemented with 10% (w / w) fermented rapeseed of Example 1, and the third experiment (3.2c) included three portions containing the organic chicken liver pate dough supplemented with 10% (w / w) fermented fava beans of Example 1.

[0162] Nine portions (from three experiments) were baked at 200° C. for 1 hour, allowed to cool, and stored in open or damaged packaging at a storage temperature of approximately 22° C. Shelf life was assessed based on periodically inspecting the portions for bacterial and mold formation on the organic chicken liver pate. The results are shown in Table 1 below.

[0163] 2.3 Pork liver pate Add the following ingredients to the pork liver pate dough: 1kg raw pork liver, 400g lard, 500 grams of chopped onion, 5 dl of milk, 120g flour, 2 teaspoons of salt, 1 teaspoon freshly ground black pepper, 3 large eggs, lightly beaten A basic pork liver pate was prepared by mixing

[0164] After mixing the ingredients, the pork liver pate dough was divided into nine substantially equal portions, each with three replicates, for three experiments: the first experiment (3.3a) included three portions containing the pork liver pate dough, the second experiment (3.3b) included three portions containing the pork liver pate dough supplemented with 10% (w / w) fermented rapeseed of Example 1, and the third experiment (3.3c) included three portions containing the pork liver pate dough supplemented with 10% (w / w) fermented fava beans of Example 1.

[0165] Nine portions (from three experiments) were baked at 200°C for 1 hour, allowed to cool, and stored in open or damaged packaging at a storage temperature of approximately 22°C. Shelf life was assessed based on periodic inspection of the portions for bacterial and mold formation on the pork patties. After 25 days of incubation, the experiment was terminated, even though the food had not yet spoiled and the maximum shelf life had not yet been reached. The results are shown in Table 1 below.

[0166] 3.4 Pork sausage A basic pork sausage was prepared and stuffed into a natural sausage casing. The pork sausage dough was filled with the following ingredients: 1 kg of minced pork, 300g pork belly fat, 100g breadcrumbs, 1 tablespoon of salt, 1.5 tablespoons ground mace, 1 teaspoon sweet paprika, 1 tablespoon black pepper Pork sausages were prepared by mixing

[0167] After mixing the ingredients, the pork sausage dough was divided into nine substantially equal portions, each with three replicates, for three experiments: the first experiment (3.4a) included three portions containing the pork sausage dough, the second experiment (3.4b) included three portions containing the pork sausage dough supplemented with 10% (w / w) fermented rapeseed of Example 1, and the third experiment (3.4c) included three portions containing the pork sausage dough supplemented with 10% (w / w) fermented fava beans of Example 1.

[0168] Nine filled portions (from three experiments) were left in open or damaged packaging at a storage temperature of approximately 22° C. Shelf life was assessed based on periodic inspection of the portions for bacterial and mould formation on the pork sausage. The results are shown in Table 1 below.

[0169] 3.5 Pork / Beef Salami Pork / Beef Salami Dough with the following ingredients i.e. 500g minced pork, 500g ground beef 150g ground lard, 1 tablespoon of salt, 1 tablespoon black pepper, 1 tablespoon of sugar, A basic pork / beef salami was prepared by mixing

[0170] After mixing the ingredients, the pork / beef salami dough was divided into nine substantially equal portions, each with three replicates, for three experiments. The first experiment (3.5a) included three portions containing the pork / beef salami dough, the second experiment (3.5b) included three portions containing the pork / beef salami dough supplemented with 10% (w / w) fermented rapeseed from Example 1, and the third experiment (3.5c) included three portions containing the pork / beef salami dough supplemented with 10% (w / w) fermented fava beans from Example 1. All nine portions were stuffed into cellulose casings.

[0171] Nine stuffed pieces (from three experiments) were cold salted and dried for four days. The dried pieces were allowed to cure for two weeks.

[0172] The cured portions were left in open or damaged packaging at a storage temperature of approximately 22°C. Shelf life was assessed based on periodic inspection of the portions for bacterial and mould formation on the pork / beef salami. After 25 days of incubation, the experiment was terminated, even though the food had not yet spoiled and the maximum shelf life had not yet been reached. The results are shown in Table 1 below.

[0173] Table 1: Results are shown as the mean value of three replicates from various experiments using different foods. Shelf life is given in days until microbial growth is confirmed by visual inspection of the food: [Table 1]

[0174] conclusion The results show that adding ingredients containing fermented vegetable ingredients to base food components can significantly improve the shelf life extension of foods (pork pate, organic chicken liver pate, pork liver pate, pork sausage, and pork / beef salami) compared to unsupplemented base food components.

[0175] The results also show that using Brassica, especially rapeseed, can be significantly superior to using Vicia faba.

[0176] The extended shelf life provided by adding ingredients containing fermented vegetable raw materials may also solve at least some of the problems associated with food waste. Furthermore, experiments have also shown that, as shown in Examples 3.2-3.5, even at high storage temperatures of 22°C, long shelf life can be provided by adding ingredients according to the present invention. Thus, foods can be stored at room temperature without refrigeration / cooling when supplemented with ingredients according to the present invention and still have a long shelf life.

[0177] Extending shelf life can also have positive environmental effects by reducing the amount of energy used to refrigerate food and therefore CO2 emissions, and by reducing the amount of energy used to discard food as food waste.

Claims

1. 1. Use of a material to improve the shelf life of a food product, wherein the food product comprises a basic food component and the material, the food product comprising the material in the range of 5 to 75% (w / w), the material comprising a fermented vegetable material, the fermented vegetable material not being subjected to yeast fermentation prior to combining with the basic food component.

2. 2. The use according to claim 1, wherein the basic food component is a meat product, a vegetable or grain product, a dairy product, a seafood product, or a combination thereof.

3. 3. The use according to claim 1 or 2, wherein the fermented vegetable material is fermented using one or more lactic acid-producing microorganisms.

4. 4. The use according to any one of claims 1 to 3, wherein the vegetable material is selected from protein-rich vegetable material, the protein-rich vegetable material being selected from the Brassicaceae or Fabaceae families, in particular the vegetable material comprising Brassica species.

5. 5. The use according to any one of claims 1 to 4, wherein the content of the material in the food product is in the range of 6 to 60% (w / w), such as in the range of 7 to 50% (w / w), such as in the range of 8 to 40% (w / w), such as in the range of 9 to 30%.

6. The use according to any one of claims 1 to 5, wherein the material does not contain reuterin (3-hydroxypropionaldehyde).

7. 1. Use of an ingredient in a food product having an improved shelf life, said food product comprising a base food component and an ingredient, said food product comprising said ingredient in the range of 5-75% (w / w), said ingredient comprising a fermented vegetable material, said fermented vegetable material not being subjected to yeast fermentation prior to combining with said base food component.

8. 8. The food product of claim 7, wherein the improved shelf life is achieved at elevated temperatures compared to the shelf life of the corresponding food product at refrigerated temperatures.

9. 9. The food product of claim 7 or 8, wherein the basic food component is a meat product.

10. 10. The food product of any one of claims 7 to 9, wherein the food product has a moisture content in the range of 10 to 75% (w / w).

11. 11. The food product of any one of claims 7 to 10, wherein the content of the ingredient in the food product is in the range of 6 to 60% (w / w), such as in the range of 7 to 50% (w / w), such as in the range of 8 to 40% (w / w), such as in the range of 9 to 30%.

12. 12. The food product of claim 7, wherein the material does not contain reuterin (3-hydroxypropionaldehyde).

13. 13. The food product of any one of claims 7 to 12, wherein the fermented vegetable material consists essentially of vegetable material and one or more lactic acid-producing microorganisms.

14. 14. The food product of any one of claims 7 to 13, wherein the fiber material present in the fermented vegetable material is maintained or substantially maintained in the food product.

15. 1. A food product having an improved shelf life, said food product comprising a base food component and an ingredient, said food product comprising the ingredient in the range of 5-75% (w / w), said ingredient comprising a fermented vegetable material, said food product selected from a meat product, a seafood product, a dairy product or a combination thereof, and wherein said fermented vegetable material is not subjected to yeast fermentation prior to combining with said base food component.

16. 1. A package comprising a material for improving the shelf life of a food product, said material comprising a fermented vegetable ingredient.

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