23 April 2013, Meat preservation expert Purac presents newly expanded portfolio at IFFA

Leading meat preservation expert Purac will be showcasing its new range of label-friendly ingredients and an expanded portfolio to extend shelf life, at this year's IFFA in Frankfurt, German

06 February 2013, EC lactic acid approval will improve food safety: Purac

Purac has welcomed the European Commission's approval this week of the use of lactic acid as a decontaminant for beef carcasses, half carcasses and quarters.

10 December 2012, EC Decision will improve meat safety, says Purac

The European Commission received green light to authorize the use of lactic acid to reduce microbial surface contamination in beef carcasses. This approval follows the positive opinion of the European Food Safety Authority (EFSA) panel earlier this year.

05 November 2012, Purac to host webinar on Sodium Reduction

In the Webinar "Putting salt on hold. Naturally" you will learn how to:

·         Reduce sodium by up to 40%, while maintaining food safety and shelf life.

·         Build a savoury and salty flavour profile, while cutting back on salt levels.

·         Cut back on salt while still meeting consumer demand for friendly labels.

24 September 2012, Research reveals value of purified lactic acid in natural colour stabilisation

Research just completed by Purac, the leader in natural food preservation, has demonstrated the effectiveness of PURAC^® FIT Plus for natural colour stabilisation in acidified foods and drinks.

18 September 2012, Purac wins Fi Excellence Award 2012

Purac has been awarded a Food Ingredients Excellence Award for its natural flavoring solution, PuraQ^® Arome NA4, at the 16th edition of the Food Ingredients South America exhibition.

16 August 2012, PURAC Powder MA receives GRAS recognition

PURAC^® Powder MA, the revolutionary coated malic acid from Purac, has been granted GRAS status.

03 July 2012, Purac launches new web version of Listeria control model software

Market leader in natural food preservation, Purac, sets new safety standards with the launch of its new predictive Listeria Control Model.

27 April 2012, Purac to host May 15 webinar on predictive modeling with FoodNavigator

In the webinar "Predictive micro modeling in today's food industry" you will learn how predictive micro modeling can help you reduce R&D time and speed up your time-to-market...

30 November 2011, Purac wins FIE excellence award for PuraQ® Arome NA4

Purac has won the Food Ingredients Europe Excellence Award 2011 for its natural flavoring solution for sodium reduction.

24 November 2011, European approval for stevia opens doors for PURAC® FIT Plus

Purac welcomes the recent EU Commission's decision to allow the use of stevia as sweetener in food and beverage applications.

24 November 2011, Purac opens office in India

Purac proudly announces that on November 14, 2011 it has opened an office in India. The new Purac office is located in Mumbai.

Purac was already active in India since many years, though the sales activities in India were executed from the regional sales office in Singapore >>

04 October 2011, Purac nominated twice for Food Ingredients Excellence Awards 2011

Purac is proud to announce that no less than two of Purac's food solutions have been shortlisted for the Food Ingredients Europe Excellence Awards 2011.

29 September 2011, Purac launches first online calculating tool for beverage formulators

Purac introduces an innovative online calculating tool, the Purac® Beverage Fortification Calculator. This tool has been developed to assist R&D teams in formulating stable calcium fortified beverages, saving valuable time and resources.

22 September 2011, Purac introduces PuraQ® Safe RS39, a new preservation solution for refrigerated food.

Purac launches PuraQ Safe RS39 a new preservation product for refrigerated food. PuraQ Safe RS39 is designed to control Listeria monocytogenes and is a great match with mildly acidified food.

22 August 2011, Purac welcomes the positive EFSA opinion on the use of lactic acid for beef decontamination

The EFSA (European Food Safety Authority) panel on Biological Hazards has recently published its scientific opinion on the evaluation of the safety and efficacy of lactic acid for surface decontamination of beef carcasses.

10 June 2011, Purac's focus on natural anti-microbials brings new opportinities to combat E.coli

Escherichia coli (E.coli) is a well-known pathogen, typically present in minimally-processed foods, such as fresh meat and vegetables. Next to the existing portfolio of food safety solutions against E.coli Purac is developing new soloutions.

30 May 2011, Purac gains highest level BRC accreditation across all production sites

Purac, the market leader in natural food preservation, has gained the highest level of British Retail Consortium (BRC) accreditation across all its manufacturing facilities. With this A-level BRC certification Purac has attained the highest global food safety standard for its plants.

09 March 2010, Press release: natural preservation for fruit and juice based beverages

Purac introduces a new preservation product for the beverages industry, PuraQ Xtend AX37.  This is the latest addition to their PuraQ portfolio of natural food ingredient solutions.

09 February 2010, Press release: natural food safety solution for refrigerated food

Purac introduces a new product, PuraQ Safe RS50, to it's portolio of natural food safety products.  This product is specifically developed for refrigerated foods, to enable food manufacturers to produce safe and delicious food products in a 'natural' way.

19 November 2009, Purac awarded 'Green Exhibitor Award' at the Food Ingredients Europe

Purac was awarded the 'Green Exhibitor Award' at the Food Ingredients Europe exhibition.

20 October 2009, Press release: naturally mask Stevia off-flavors with PURAC FIT Plus

Low-calorie beverages are gaining importance, but the right choice of sweeteners is essential. Stevia sweeteners are increasingly preferred, but their aftertaste can be a problem. PURAC introduces PURAC FIT Plus, a natural, high-purity lactic acid with a great clean flavor.

24 January 2011, Purac welcomes lactate approval in EU for fresh minced meat

The recent update of Directive 95/2/EC approves the use of sodium and potassium salts of both lactate and acetate in pre-packed preparations of fresh minced meat on the European market. Both ingredients are effective to extend shelf life and to prevent color changes in minced meat.