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Nutricosmetics: Facing the Obstacles

By: Jeff Falk
Posted: September 5, 2008, from the September 2008 issue of GCI Magazine.

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“If you’re talking about a high-acid beverage—those with a pH lower than 4.6—you only have certain types of bacteria or microorganisms that can live in the product,” says Ferrer. “Generally speaking the high acid products are somewhat straightforward when it comes to pasteurization. From a regulatory standpoint, you don’t have a whole lot of scrutiny. Basically, manufacturers who follow Good Manufacturing Processes should be okay because the product is safe due to the pH.”

As noted in both “Eat and Drink Your Skin Care” and “Nutricosmetics: A New Way to Beauty,” dairy is one of the most accessible and advantageous avenues of brand expansion (expected by Global Industry Analysts to reach $34 billion by 2010), but it also requires the most consideration throughout processing and delivery to shelves.

“Any low acid product, pH 4.6 or higher is where regulatory really starts to be stringent,” says Ferrer. “You have FDA involved, and you really have to have a scheduled process—and underwrite the process. Distribution really needs to be considered with these products. Is it going to be chilled all the way to the consumer? The biggest consideration in distributing is the pH of the beverage. Then you have to see who’s going to regulate it. There is a strong regulatory demand on low-acid products, because if you do have a bacteria growth or contaminant, you could potentially have bacteria that will cause a lot of harm to consumers. These are bacteria that could even kill people.”