Shelf-life extension of vegan cream cheese and dip products

Cynthia Riddle (PI), Conestoga Food Research & Innovation Lab

Green Goddess, a producer of cultured vegan cheese products including vegan cream cheese and dips, experienced increased demand for their products, leading to faster production. To support their growing operations and maintain the high quality their customers expect, they recognized the importance of extending product shelf-life. In a proactive effort to reduce food waste and ensure product quality and availability, Green Goddess partnered with CFRIL to explore solutions for preserving product freshness, focusing specifically on mold prevention.

CFRIL conducted measurements of water activity and pH on product samples both before and after implementing a bio-protectant. The investigation into potential mold sources included reviewing specification sheets, plating raw materials, and taking swabs from the production area. Advice on controlling mold growth was provided, and if applicable, benchtop testing was conducted in the CFRIL lab to validate these recommendations. Additionally, the current processes at the Green Goddess facility were reviewed to identify possible sources of contamination.