Pathogen Control and Natural Hydrocolloids for Asia Pacific
Providing bacteriophage driven antimicrobials and functional hydrocolloids for farmers and food processors in Asia Pacific, Middle East, and Africa.
Bacteriophages: A Natural, Targeted Solution for Food Safety and Livestock Health
Bacteriophages, or phages, are naturally occurring microbes that target and destroy specific bacteriasuch as Salmonella, Listeria, and E. coli. Each bacteriophage is highly selective, binding only to its designated bacterial host. Once attached, the phage disrupts the cell membrane, effectively killing the bacteria.
Our GRAS certified phage solutions have consistently reduced pathogenic bacterial loads to undetectable levels in fully operational poultry processing plants. It has also proven highly effective in dairy, fruit and vegetable processing facilities. Our phage driven solutions are powerful tools that enable your brand to meet regulatory compliance, enhance food safety and operate efficiently.
Bacteriophages for Pathogen Control
Salmonella Reduction
Our VAM-S and BioStryke-S are phage cocktails designed specifically to target Salmonella. These highly concentrated solutions have been tested and proven in poultry processing plants across the US, Asia and Latin America, and is also proven to reduce Salmonella in live poultry. Using a combination of anti-Salmonella phages, we created a phage cocktail that effectively reduces and kills common pathogenic strains of Salmonella in a wide range of applications.
Listeria Reduction
Our VAM-L and BioStryke-L are phage cocktails designed specifically to target Listeria. These solutions are applied in farms as well as dairy, meat and produce processing plants. Our solutions are also applied directly on the product, giving processors an extra layer of food safety and preventing further contamination.
E. coli Reduction
We are currently finalizing the development of our E. coli phage cocktails, specifically for Shiga toxin-producing E. coli (STEC). Early studies have proven to effectively eliminate E. coli, and we are now working towards scaling up production. If you are interested in this technology to test how it can eliminate E. coli in your facility and products, contact us at info@sk8biotech.com
Chemical vs Phage Driven Solutions: Why?
SK8 Biotech Asia:Your Full Service Partner in Food Safety Compliance and Livestock Health
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We understand that every facility contains unique strains of bacteria. We gather samples and analyze your unique microbial challenges.
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We leverage our library of bacteriophages, testing and validating for efficacy against pathogens found in your facility.
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We collaborate on implementation, developing methods that produce maximum effectiveness, production efficiciencies and cost savings.
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With our strategic partners, we service and maintain the implementation systems, ensuring smooth operation and continued food safety compliance of your facility.
Hydrocolloids: Enhancing texture, stability and quality of your products
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Emulsion stability. In emulsified meats like hotdogs, sausages and luncheon meats, hydrocolloids reinforce the protein matrix holding fat in suspension, preventing syneresis and fat separation.
Yield enhancement. In injected and marinated whole-muscle products and emulsified products, hydrocolloids maintain texture and stability while enabling yield extension.
Moisture retention. Hydrocolloids bind water, allowing processors to maintain cook yields while also improving juiciness and quality.
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Emulsion stability. In processed cheese, hydrocolloids help keep fat and protein mixed together, preventing syneresis during processing. In cream cheese, they keep the mix stable from the plant to the store shelf, maintaining texture and quality.
Better texture. In yogurt, hydrocolloids make the product thicker and prevent whey separation. In cream cheese, they create a smooth, spreadable body. In processed cheese, they control firmness, melt, and slicing quality.
Fat reduction. When you take fat out, you also take out the creamy feel people expect. Hydrocolloids bring that feel back. Your reduced-fat cream cheese or yogurt still tastes rich instead of thin and chalky — so customers keep buying it.
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Gelatin replacement. Plant-based hydrocolloids do the same as gelatin. Gums like carrageenan, guar and agar create varying textures, allowing processors to make firm gels or soft gels.
Texture control. Different products need different textures. By choosing the right combination, you can dial in exactly how firm the gel is, how it breaks when you cut or bite it, and how quickly it sets.
Syneresis control. Over time, gels can push out water and sit in a puddle. The right blend holds the gel structure, so your product stays clean-looking through storage, shipping, and time on the shelf.
