Clean label vs shelf life: A new food-tech solution removes the tradeoff

Food waste is not just a sustainability issue for manufacturers – it is a massive economic risk that is increasingly difficult to manage as consumer backlash against preservatives limit long established options and push brands to seek alternatives that work at scale. One startup betting it has a solution is BioBlends, which uses gas-based compounds derived from bacteria to extend shelf life without additives. But can this kind of technology deliver on both performance and clean-label expectations? The answer is yes, according to Sebastián Zaera, CEO and founder of BioBlends, which was runner up the in Americas heat of the Global Food Tech Awards announced in at Future Food-Tech in San Francisco last month. BioBlends uses bacterial volatile organic compounds to create a protective barrier around the finished product at the start of the packaging process – controlling spoilage without adding unwanted ingredients to the recipe or impacting the flavor, aroma or texture, said Zaera. “These are products that are in a liquid-gas equilibrium. It is very similar to the bottle of ethanol that you have at home. The alcohol, if you leave it open the content goes away – it volatizes. Our products follow the same principle,” he explained. “We apply them as a liquid. We spray them on top of a finished product. They volatize. They are around, but they are not incorporated into the recipe, and they are able to control contaminants.” Because BioBlends’ solutions are not part of the recipe, they don’t need to be listed on the label – helping to meet consumer demand for clean ingredient lists, while also easing food waste. “We are in a moment in which one-third of all the food we produce is wasted while consumers are demanding manufacturers to remove preservatives from the recipe – but that puts a lot of pressure on the supply chains and the food waste space,” he said. “That is why we think novel preservation methods are needed,” he added. BioBlends also stands out from the competition because it does not require high CapEx or high operating costs, including energy, noted Zaera. “We are following an approach that can be embedded in current production systems and be scaled easily,” he said. “It is super easy to use in current industrial settings.” For example, one option is to add the VOCs via modified atmosphere packaging or gas flushing. Alternatively, the VOCs can be applied via spray applications or other active packaging approaches. Either way, the VOCs are not added to the recipe, so need not appear on the ingredient list – a distinction that could be a game changer for companies. Technology alone doesn’t mean impact – the real test is how it performs in real food products. BioBlends’ solutions applied to bread in lab tests can inhibit mold up to 80 days, according to Zaera. In comparison, bread with no preservatives lasts about four to five days, while bread with chemical preservatives at a mid-sized bakery can inhibit mold for 15 days, he said. BioBlends’ solutions even beat the protective capabilities of bread produced in a factory with good manufacturing practices and preservatives, which can last up to 30 days, he added. While the company began testing its products on bread, tortillas and soft baked goods, it also saw positive results when it tested its solution on vegan cheese and tomato sauces. “We do see a better fit with packaged goods or products in which its production process can be somehow controlled in terms of atmosphere,” but the company is exploring how to use BioBlends’ solutions post-harvest and within the meat industry, Zaera said. With promising lab results on bread and other foods, the next hurdle for BioBlends is scaling and navigating regulation. “We are finishing a feasibility analysis with regulatory experts. We know that we are using products that are safe,” Zaera said. He added that he expects to file a dossier with FDA in the coming months to show the blends are Generally Recognized As Safe (GRAS). To support the dossier, the company is scaling its fermentation process from lab to pilot tests and downstream processing. BioBlends is raising $2.5 million in seed funds currently to support its growth, and seeks partnerships with food manufacturers, bakeries and ingredient companies, Zaera said. At the same time, the company is actively raising a $2.5 million seed round to help scale So far, the company has secured investments from GRIDX, Big Idea Ventures and several grants. Beyond dollars and approvals, the team has a bigger picture in mind — where this tech could fit across the food system. “In three to five years, we would like to have, first, our product commercialized – scaling at the speed we are anticipating and from the appetite we see from the industry,” Zaera said. Second, he plans to expand BioBlends’ portfolio to manage more fungal strains and bacteria. Ultimately, he added, “we see ourselves as a platform for shelf life extension.” As a platform, the company plans to offer combinations of VOCs from different microbes to prevent different contaminants across a range of products. It also has its eye on several markets, starting with the US but also considering Argentina, China and Brazil. Longer term, Europe could be an option, too.

Clean label vs shelf life: A new food-tech solution removes the tradeoff

Startup BioBlends – a runner up in the Americas heat of the Global Food Tech Awards – leverages gas-based technology to extend freshness without additives to address clean label and food waste concerns

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