An industry alliance comprising Ripple Foods, FrieslandCampina, Tetra Pak, SPX FLOW and HP Hood has published a statement on the topic of ‘bacterial spores in plant-based ingredients for beverages’. The consortium has addressed critical knowledge gaps regarding the microbiological safety and spoilage risks of plant-based ingredients used in plant-based milk alternatives. As the global market for plant-based drinks continues to grow, manufacturers face greater challenges in ensuring product safety, quality and shelf life, particularly when formulating low-acidity plant-based drinks that are sold in long-life formats.

The consortium’s research has contributed significantly to improving our understanding of spore-forming microorganisms in a wide range of commonly used plant-based ingredients. Furthermore, the research has provided valuable data that enables companies to better assess, predict and control the associated risks.

The ‘Plant protein contaminants’ project was initiated and coordinated by NIZO. The research focused on understanding the occurrence, heat resistance and growth behaviour of microbial contaminants – particularly spore-forming bacteria – in plant-based ingredients such as peas, oats, almonds, broad beans and coconut-based ingredients.