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Innovation@Conestoga

Shelf-life extension of vegan cream cheese and dip products

June 04, 2024
An assortment of dips

Cynthia Riddle (PI), Conestoga Food Research & Innovation Lab

Green Goddess, a producer of cultured vegan cheese products including vegan cream cheese and dips, encountered occasional quality issues as their business grew. CFRIL was enlisted to provide recommendations for extending the shelf-life of these products, specifically focusing on mold prevention. 

CFRIL conducted measurements of water activity and pH on product samples both before and after implementing a bio-protectant. The investigation into potential mold sources included reviewing specification sheets, plating raw materials, and taking swabs from the production area. Advice on controlling mold growth was provided, and if applicable, benchtop testing was conducted in the CFRIL lab to validate these recommendations. Additionally, the current processes at the Green Goddess facility were reviewed to identify possible sources of contamination. 

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