Meeting Consumer Needs

Today's consumers are more informed than ever, particularly when it comes to the foods they buy. The more informed they become, the more they insist on healthy and natural food choices. And the more they resist purchasing foods with chemical additives.
The popularity of convenience foods such as refrigerated ready-to-eat entrees, as well as raw fruits and vegetables, triggersthe growing importance of food safety.

 

Presenting Save-ory.
Save-ory is a remarkable natural preservative that dramatically extends shelf life for a wide range of food. Its high antimicrobial potency means that only low concentrations are needed to preserve food—making its presence practically tasteless and odorless. This quality allows foods to maintain their maximum freshness and flavor. Add in the fact that it’s competitively priced with its chemical counterparts and it’s easy to see why so many forward-thinking Japanese companies have been using Save-ory since its debut there in 1990.

Save-ory was developed by Chisso, a leader in Japan’s chemical industry. While it may seem ironic that the world’s non-chemical food preservative was developed by a chemical company, the truth is that Save-ory is simply the latest in a long line of Chisso products that are designed to provide a healthier future for us all.

Benefits

The Save-ory Spectrum.
Save-ory is essential if you are concerned about:

  • Shelf Life
  • Food Poisoning
  • Product Taste
  • Temperature Control
  • Food Waste


It’s the perfectly natural way to preserve foods such as:

  • Fish
  • Poultry
  • Meat
  • Baked Products
  • Pasta & Rice
  • Sauces & Marinades
  • Produce & Salads

Nature is in demand.
The demand for natural products is growing at an unprecedented rate. Organic products, for example, are rapidly gaining favor with food manufacturers, boosting organic sales by 20% in 2001.

Always in good taste.
Its usage in low concentrations does not contribute off-flavors to foods, making Save-ory perfect for a wide variety of fare, from raw ingredients to processed meals.