New study demonstrates effective preservation of plant-based meat alternatives

The results indicate that potassium sorbate is more effective than other tested substances, such as sodium disulphite, in preventing the growth of harmful microorganisms. Moreover, potassium sorbate is assessed to have lower potential health risks. 

This discovery is particularly significant at a time when plant-based alternatives to meat are becoming increasingly popular. Improvements in taste and quality have increased demand, but effective preservation methods are crucial to ensure both sustainability and food safety. 

The study paves the way for new strategies in the production of plant-based foods, which may lead to safer and more sustainable products on the market. 

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